Table 4.
Change in nutrient contents (absolute and % change) among products with reductions in total sugar content between 2013 and 2017 (n 823)
| Nutrient | Absolute change (per 100 g or 100 ml) | Percent change (%)* | P-value† | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | sd | Min | 25th | 50th | 75th | Max | Mean | sd | Min | 25th | 50th | 75th | Max | ||
| Sugars (g) | –2·5 | 2·8 | 0 | –0·8 | –1·6 | –3·3 | –27·7 | –29 | 30 | 0 | –7 | –19 | –35 | –100 | <0·0001 |
| Energies (kcal)‡ | –5·1 | 20·3 | –104·2 | –11·8 | 0 | 0 | 134·2 | –3 | 12 | –100 | –8 | 0 | 0 | 100 | <0·0001 |
| Total fat (g) | –0·1 | 1·8 | –14·7 | –0·1 | 0 | 0 | 14 | 1 | 36 | –100 | –10 | 0 | 4 | 300 | 0·0231 |
| Saturated fats (g) | 0 | 1·3 | –10 | 0 | 0 | 0 | 16·7 | 1 | 46 | –100 | –17 | 0 | 2 | 250 | 0·0372 |
| Na (mg) | –34·7 | 184·1 | –2916·7 | –36·4 | –0·4 | 3·4 | 900 | 4 | 135 | –100 | –21 | –4 | 2 | 2367 | <0·0001 |
| Carbohydrates (g) | –0·8 | 3·4 | –22·9 | –2 | –0·4 | 0 | 16·7 | –5 | 18 | –100 | –10 | –2 | 0 | 100 | <0·0001 |
| Starch (g) | 1·6 | 4 | –17·6 | 0 | 0·8 | 3 | 27·8 | 27 | 103 | –100 | –4 | 5 | 29 | 1200 | <0·0001 |
| Fibre (g) | 0·1 | 1·3 | –10 | 0 | 0 | 0 | 13·3 | –1 | 47 | –100 | –7 | 0 | 0 | 300 | 0·4242 |
| Protein (g) | 0 | 1·3 | –9 | –0·1 | 0 | 0 | 8·4 | 2 | 40 | –100 | –6 | 0 | 0 | 400 | 0·1302 |
Min, minimum; Max, maximum.
*
Percent change in energy and nutrient contents determined by dividing the difference between 2013 and 2017 levels as a proportion of 2013 levels.
†
Significance determined using Wilcoxon signed-rank tests.
‡
To convert energy values from kcal to kJ, multiply it by 4·184.