Table 3.
Agreement between participants classification according to quintiles of the dietary energy contribution of each Nova group estimated using the Nova24h and the interviewer-led 24-h dietary recall (reference tool) (n 186)
| Quintiles (Q) estimated with the reference method* | Quintiles (Q) estimated with the Nova24h tool† | PABAK | |||||
|---|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | 95 % CI | ||
| Unprocessed or minimally processed foods | 0·78 | 0·60, 0·96 | |||||
| Q1 | 11·3 | 5·9 | 1·6 | 1·1 | 0·5 | ||
| Q2 | 3·2 | 5·4 | 5·9 | 4·3 | 1·1 | ||
| Q3 | 2·7 | 5·4 | 4·3 | 5·4 | 2·2 | ||
| Q4 | 2·2 | 1·6 | 6·5 | 3·8 | 5·9 | ||
| Q5 | 1·1 | 1·6 | 1·6 | 5·4 | 10·2 | ||
| Processed culinary ingredients | 0·69 | 0·48, 0·90 | |||||
| Q1 | 10·2 | 6·5 | 0·0 | 2·2 | 1·6 | ||
| Q2 | 4·3 | 3·8 | 5·9 | 2·7 | 3·2 | ||
| Q3 | 2·7 | 3·2 | 7·0 | 2·7 | 4·3 | ||
| Q4 | 1·6 | 2·7 | 3·8 | 7·0 | 4·8 | ||
| Q5 | 1·6 | 3·8 | 3·2 | 5·4 | 5·9 | ||
| Processed foods | 0·81 | 0·64, 0·98 | |||||
| Q1 | 12·4 | 2·7 | 2·2 | 2·2 | 1·1 | ||
| Q2 | 4·3 | 7·0 | 7·0 | 1·6 | 0·0 | ||
| Q3 | 2·2 | 7·5 | 3·8 | 4·3 | 2·2 | ||
| Q4 | 1·1 | 2·2 | 3·8 | 7·0 | 5·9 | ||
| Q5 | 0·5 | 0·5 | 3·2 | 4·8 | 10·8 | ||
| Ultra-processed foods | 0·77 | 0·59, 0·95 | |||||
| Q1 | 10·2 | 4·3 | 4·3 | 1·6 | 0·0 | ||
| Q2 | 6·5 | 4·8 | 3·2 | 4·3 | 1·1 | ||
| Q3 | 1·1 | 5·9 | 4·8 | 3·8 | 4·3 | ||
| Q4 | 2·7 | 3·2 | 4·8 | 3·8 | 5·4 | ||
| Q5 | 0·0 | 1·6 | 2·7 | 6·5 | 9·1 | ||
PABAK, Prevalence-adjusted bias-adjusted kappa; Q, quintiles.
Ranges for the dietary contribution (%) of unprocessed or minimally processed: Q1 = 1·2–36·7; Q2 = 37·0–46·1; Q3 = 46·2–58·3; Q4 = 58·3–68·2; Q5 = 68·6–98·1; of processed culinary ingredients: Q1 = 0·3–4·0; Q2 = 4·1–7·8; Q3 = 8·0–11·9; Q4 = 12·1–19·7; Q5 = 19·7–48·4; of processed foods: Q1 = 0–1·7; Q2 = 2·2–8·4; Q3 = 8·4–15·6; Q4 = 15·9–24·8; Q5 = 25·4–65·9; of ultra-processed foods: Q1 = 0–6·0; Q2 = 6·2–12·8; Q3 = 13·1–23·1; Q4 = 23·2–34·5; Q5 = 35·3–63·6.
Ranges for the dietary contribution (%) of unprocessed or minimally processed foods: Q1 = 4·2–37·8; Q2 = 37·9–47·7; Q3 = 48·0–56·7; Q4 = 57·2–65·3; Q5 = 65·4–96·9; of processed culinary ingredients: Q1 = 0·1–4·3; Q2 = 4·4–7·9; Q3 = 8·1–11·8; Q4 = 12·0–18·0; Q5 = 18·1–37·4; of processed foods: Q1 = 0–5·7; Q2 = 5·8–12·5; Q3 = 12·7–17·6; 4 = 18·1–26·9; Q5 = 27·3–73·1; of ultra-processed foods: Q1 = 0–6·4; Q2 = 6·5–12·6; Q3 = 13·0–19·8; Q4 = 19·9–30·5; Q5 = 30·5–63·8.