Table 3.
NOVA category assignments and NRFn.3 scores for 378 component foods of the Fred Hutch food frequency questionnaire
| NOVA categories | |||||||
|---|---|---|---|---|---|---|---|
|
| |||||||
| NRF scores | Total Sample | Unprocessed | Processed | Ultra processed | Culinary Ingredients | Kappa Statistics* | Spearman correlation coefficients* |
| N (%) | 378 | 131 (35%) | 37 (10%) | 202 (53%) | 8 (2%) | - | - |
|
| |||||||
| LIM per 100 kcal | |||||||
|
| |||||||
| Mean (SD) | 18.6 (17.9) | 7.4 (7.0) | 22.7 (25.9) | 24.8 (17.6) | 27.1 (19.9) | 0.497 | 0.551 |
|
| |||||||
| NRFn.3 scores** Mean (SD) | |||||||
|
| |||||||
| NRF2.3 | −1.7 (24.6) | 18.9 (17.3) | −4.2 (22.1) | −13.6 (19.6) | −26.4(19.8) | −0.550 | −0.611 |
| NRF4.3 | 15.5 (45.5) | 49.3 (51.9) | 5.3 (16.5) | −2.9 (30.1) | −25.5 (19.9) | −0.540 | −0.581 |
| NRF5.3 | 22.6 (51.5) | 58.4 (56.8) | 9.9 (20.0) | 3.6 (38.5) | −25.3 (19.8) | −0.519 | −0.551 |
| NRF6.3 | 37.9 (70.4) | 84.5 (84.2) | 21.9 (32.3) | 12.9 (47.7) | −22.7 (19.8) | −0.476 | −0.495 |
| NRF7.3 | 43.3 (77.4) | 91.2 (91.9) | 25.0 (33.7) | 18.0 (56.4) | −18.1 (24.0) | −0.466 | −0.500 |
| NRF8.3 | 48.4 (81.9) | 98.9 (98.5) | 29.5 (35.5) | 21.7 (58.8) | −17.8 (24.1) | −0.466 | −0.493 |
| NRF9.3 | 53.0 (86.6) | 107.1 (105.0) | 32.7 (37.6) | 24.5 (60.6) | −17.5 (24.2) | −0.468 | −0.495 |
*
all Correlations are significant at the 0.001 level.
**
Mean values were statistically different (at 0.001 significance level) across NOVA categories.