Prominent positioning and food swaps are effective interventions to reduce the saturated fat content of the shopping basket in an experimental online supermarket: a randomized controlled trial

Table 4 Comparison of outcomes applicable only between swaps alone and combined groups

	Swaps		Combined		Median difference (95% CI)
	Median (IQR)	n	Median (IQR)	n
% swaps accepted out of swaps offered
total	14.3 (0–28.57)	279	0.0 (0–25)	273	14.29 (0 to 2.78)
High SFA change^a	23.5 (14.3–37.5)	167	33.3 (20–50)	99	− 9.80 (− 13.33 to − 4.17)
Low SFA change^a	0.0 (0–0)	112	0.0 (0–0)	174	0.00 (0 to 0)
Cheese	0.0 (0–100)	279	0.0 (0–0)	273	0.00 (0 to 0)
Butter, margarine, spreads	0.0 (0–50)	279	0.0 (0–0)	273	0.00 (0 to 0)
Sweets and desserts	0.0 (0–33.33)	279	0.0 (0–20)	273	0.00 (0 to 0)
Milk	0.0 (0–0)	279	0.0 (0–0)	273	0.00 (0 to 0)
Meat	0.0 (0–0)	279	0.0 (0–0)	273	0.00 (0 to 0)
% of accepted swaps out of total number of basket items	20.0 (15.4–27.27)	105	18.2 (14.9–22.44)	32	1.82 (− 1.39 to 4.78)

SFA Saturated fat. ^aproportion of swaps accepted out of those offered by median observed change in SFA (high SFA change vs low SFA change). The majority of participants were offered a maximum of one swap per product category, as they were intrusted to buy only one product. Therefore, the percentage of swaps accepted out of those offered would have a value of either 0% or 100% in most cases. There was more variation in desserts, as participants bought more than one desserts

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