Table 1 Participant characteristics

Age (years)

50.2

17.3

50.3

17.2

50.0

17.5

Body height (cm)

162.6

8.9

169.4

6.3

156.3

5.9

Body weight (kg)

60.9

12.1

68.0

10.9

54.4

9.0

Body mass index (kg/m²)

22.9

3.5

23.7

3.3

22.3

3.5

Energy intake (kJ/day)

7694

2222

8518

2307

6938

1842

HPF consumption (g/4184 kJ)

194

124

222

141

169

99

Food choice values (1–5)^a

 Accessibility

3.2

0.8

3.1

0.8

3.3

0.7

 Convenience

3.1

0.8

2.9

0.9

3.2

0.8

 Health/weight control

2.8

0.9

2.7

1.0

3.0

0.8

 Tradition

2.1

0.8

2.0

0.8

2.2

0.7

 Sensory appeal

3.3

0.7

3.2

0.7

3.4

0.7

 Organic

2.9

0.8

2.7

0.9

3.2

0.8

 Comfort

2.3

0.8

2.2

0.8

2.5

0.8

 Safety

3.3

0.9

3.1

0.9

3.5

0.8

 Nutrition knowledge (1–143)^a

70.2

24.6

63.9

25.9

76.0

21.8

 Cooking skills (0–98)^a

43.3

26.0

30.3

25.9

55.2

19.5

 Food skills (0–133)^a

62.5

34.6

43.6

34.1

79.9

24.4

Eating behaviours (1–5)^a

 Hunger

2.8

0.7

2.7

0.7

2.9

0.7

 Food responsiveness

2.7

0.7

2.6

0.6

2.9

0.7

 Emotional overeating

2.4

0.8

2.2

0.8

2.5

0.8

 Enjoyment of food

4.0

0.7

3.9

0.8

4.1

0.7

 Satiety responsiveness

2.6

0.7

2.5

0.7

2.7

0.7

 Emotional undereating

2.7

0.9

2.6

0.9

2.9

0.8

 Food fussiness

2.6

0.8

2.6

0.8

2.5

0.8

 Slowness in eating

2.6

0.7

2.4

0.7

2.7

0.7