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Table 7 Adherence to nutrient guidelines for high and low home preparation groups

From: Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016)

Characteristic High DASH p value
High home preparation Low home preparation Total OR (95% CI)a
Daily nutrient intake
% meeting guidelines
 Thiamin 96.5 98.0 97.1 1.4 (0.4, 4.6) 0.63
 Riboflavin 74.5 86.7 79.4 1.7 (1.1, 2.7) 0.02
 Niacin 99.9 100.0 99.9 N/A  
 Vitamin B6 88.5 90.9 89.4 1.2 (0.7, 2.2) 0.54
 Vitamin B12 96.2 96.1 96.1 0.6 (0.2, 1.6) 0.31
 Folate 78.6 89.0 82.8 2.0 (1.2, 3.3) < 0.01
 Vitamin C 94.8 95.3 95.0 1.0 (0.5, 2.0) 0.98
 Vitamin A 76.8 68.9 73.7 0.6 (0.4, 0.9) 0.02
 Calcium 63.2 77.6 69.0 1.6 (1.1, 2.3) 0.01
 Phosphorus 99.7 99.8 99.7 1.2 (0.1, 12.6) 0.88
 Magnesium 54.6 57.3 55.7 1.0 (0.8, 1.4) 0.87
 Potassium 28.7 36.3 31.7 1.2 (0.8, 1.7) 0.42
 Iron 61.9 69.5 64.9 1.0 (0.7, 1.5) 0.87
 Zinc 64.6 58.3 62.1 0.7 (0.5, 1.0) 0.03
 Selenium 25.3 15.3 21.3 0.6 (0.4, 0.8) < 0.01
 Iodine 60.2 68.8 63.7 1.1 (0.8, 1.6) 0.47
 Chloride 100.0 100.0 100.0 N/A  
 Vitamin E 28.1 27.8 27.9 1.0 (0.7, 1.5) 0.80
 Copper 55.2 52.0 53.9 0.8 (0.6, 1.1) 0.21
 Manganese 97.0 98.3 97.5 1.7 (0.5, 5.1) 0.38
 Biotin 22.0 19.8 21.1 0.7 (0.5, 1.1) 0.15
 Pantothenic acid 48.4 52.1 49.9 1.0 (0.7, 1.3) 0.78
 Fibre (≥30 g) 2.6 1.3 2.1 0.5 (0.1, 1.7) 0.26
  1. aAdjusted for age, sex, ethnicity, children, education, income and occupation
  2. Note: Italics indicate statistical significance (p < 0.05)