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Table 7 Longitudinal changes in HPF consumption by PREDIMED-Plus participants

From: Integrative development of a short screening questionnaire of highly processed food consumption (sQ-HPF)

Study timepoint

Baseline

Year 1

Year 2

p for trend

sQ-HPF score

4.15 (0.04)

3.01 (0.04)

3.02 (0.04)

< 0.0001

Quest. HPF (% of g/day)

22.9 (0.22)

17.2 (0.22)

17.3 (0.22)

< 0.0001

NOVA HPF (% of g/day)

7.98 (0.12)

5.45 (1.12)

5.45 (0.12)

< 0.0001

IARC HPF (% of g/day)

45.6 (0.23)

40.3 (0.23)

39.9 (0.23)

< 0.0001

IFIC HPF (% of g/day)

20.1 (0.21)

16.8 (0.21)

16.4 (0.21)

< 0.0001

UNC HPF (% of g/day)

19.5 (0.22)

14.7 (0.22)

14.8 (0.22)

< 0.0001

  1. Data are shown as “adjusted mean (standard error, SE)”. Linear mixed model used to assess changes in HPF consumption over time, adjusted for age, sex, recruitment center, energy intake, physical activity level, medication for blood pressure and diabetes, working status, educational level, and civil status. Significant linear trend p-values (< 0.05) shown in bold. HPF consumption was estimated as the percentage over total grams per day, except for fried foods (data not available). N = 3284
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International Journal of Behavioral Nutrition and Physical Activity

ISSN: 1479-5868

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