Table 2.
Differences in animal food group intakes between the highest and lowest SEP categories of occupation, household income and education in women (n 72 252) participating in the NutriNet-Santé Study, France, May 2009–October 2013; results from fully adjusted models*
| Intake (g/d) in total sample | Occupation | Monthly household income | Education | |||||
|---|---|---|---|---|---|---|---|---|
| Animal food group | Mean | sd | Difference between managerial staff and manual workers (g/d or %)† | P value‡ | Difference between >2700 € and <1200 € (g/d or %)† | P value‡ | Difference between postgraduate and primary level (g/d or %)† | P value‡ |
| Fish | ||||||||
| Mean intake in consumers | 47·1 | 37·7 | 4·2 | <0·0001 | 3·0 | 0·002 | −2·2 | 0·12 |
| Red meat | ||||||||
| Mean intake in consumers | 56·3 | 38·4 | −0·3 | <0·0001 | −0·8 | 0·49 | −8·6 | <0·0001 |
| Processed meat | ||||||||
| Mean intake in consumers | 37·1 | 29·4 | −1·3 | 0·001 | −0·1 | 0·67 | −6·0 | <0·0001 |
| Poultry | ||||||||
| Mean intake in consumers | 40·7 | 32·3 | −3·7 | 0·007 | 0·6 | 0·79 | −4·7 | 0·0008 |
| Eggs | ||||||||
| Mean intake in consumers | 23·0 | 22·7 | −0·4 | <0·0001 | 2·9 | 0·04 | −1·8 | 0·002 |
| Milk | ||||||||
| Mean intake in consumers | 143·3 | 136·4 | −19·1 | <0·0001 | −17·4 | <0·0001 | −9·9 | <0·0001 |
| Cheese | ||||||||
| Mean intake in the whole sample | 35·2 | 28·3 | 1·3 | 0·11 | −0·6 | 0·89 | 2·3 | <0·0001 |
| Yoghurt | ||||||||
| Mean intake in consumers | 120·8 | 106·4 | 7·1 | 0·19 | 10·3 | 0·005 | −4·7 | 0·05 |
| Cream desserts | ||||||||
| Mean intake in consumers | 75·7 | 53·7 | −2·4 | 0·004 | −5·2 | 0·52 | −8·4 | <0·0001 |
| Added animal fats | ||||||||
| Ratio of added animal fats to total added fats§ | 0·33 | 0·26 | −0·02 | 0·0007 | 0·0 | 0·28 | 0·0 | 0·77 |
SEP, socio-economic position.
All models were adjusted for age, total energy intake, BMI, total animal foods intake, occupation, household income and education. In bold, result interpreted as significant; i.e. with a P value of <0·002, and when the difference in mean intake between individuals belonging to the highest SEP category and those of the lowest category was clinically significant, i.e. >5 g/d for intake of fish, red meat, processed meat, poultry, eggs and cheese, >20 g/d for milk intake and >12 g/d for yoghurt intake.
Subtraction of mean intake (g/d) or percentage of consumers between individuals belonging to the highest socio-economic category and those in the lowest category.
P value for non-linear association.
Ratio of intake of animal added fats to intake of total added fats, in the whole sample.