Table 2 Associations between candidate sQ-HPF items and tertile agreement variable by binomial logistic regression

Fatty dairy products

0.33

0.10

0.024

Sugary dairy products

1.37

0.22

< 0.001

Cured meat

0.59

0.07

< 0.001

Fats

0.63

0.14

0.001

Fermented alcohol

1.59

0.07

< 0.001

Distilled alcohol

3.90

0.45

< 0.001

Sugary drinks

3.90

0.17

< 0.001

Sweets

0.46

0.05

< 0.001

Snacks

3.93

0.43

< 0.001

Ready To Eat (RTE)

2.91

0.33

< 0.001

Refined cereals

0.30

0.04

< 0.001

Sauces

0.97

0.18

< 0.001

Additives

0.10

0.02

< 0.001

Fried food

0.84

0.15

< 0.001

Whole dairy products

−0.01

0.06

1

Semi-skimmed dairy products

− 0.15

0.03

< 0.001

Eggs

−0.31

0.19

1

Red meat

0.05

0.15

1

White meat

−1.41

0.17

< 0.001

White fish

−1.40

0.16

< 0.001

Blue fish

−1.29

0.15

< 0.001

Vegetables

−0.55

0.03

< 0.001

Fruit

−1.01

0.04

< 0.001

Potatoes

−0.88

0.18

< 0.001

Nuts

−0.87

0.07

< 0.001

Legumes

−2.46

0.23

< 0.001

Oils

−0.21

0.03

< 0.001

Non-sugary drinks

−0.09

0.03

0.302

Wholegrain cereals

−0.53

0.04

< 0.001

Vitamin/supplements

−0.10

0.12

1

Binge eating

0.17

0.14

1

N° binges/week

0.05

0.05

1

Snacking

0.06

0.08

1