Table 2.
Population characteristics and baseline measurements in the Supreme Nudge trial (n = 361)
| Control supermarkets (n = 199) | Intervention supermarkets (n = 162) | |
|---|---|---|
| Baseline characteristics | ||
| Age, years, mean (SD) | 57.2 (10.2) | 58.9 (11.5) |
| Femalea, n (%) | 142 (71.4) | 120 (74.1) |
| Educational attainment, n (%) | ||
| Low | 38 (19.1) | 46 (28.4) |
| Medium | 76 (38.2) | 50 (30.9) |
| High | 85 (42.7) | 66 (40.7) |
| Household size, n adultsa (median [IQR]) | 2.0 [1.0] | 2.0 [1.0] |
| Household size, n childrena, (median [IQR]) | 0.0 [1.0] | 0.0 [1.0] |
| Smoking statusa, n (%) | ||
| Current smoker | 9 (4.5) | 11 (6.8) |
| Irregular smoker | 4 (2.0) | 3 (1.9) |
| Former smoker | 95 (47.7) | 74 (45.7) |
| Never smoked | 91 (45.7) | 73 (45.1) |
| Prevalent type 2 diabetesa, n (%) | 15 (7.5) | 8 (4.9) |
| Medication for type 2 diabetesa, n (%) | 14 (7.0) | 8 (4.9) |
| Prevalent hypertensiona, n (%) | 32 (16.1) | 26 (16.0) |
| Medication for hypertensiona, n (%) | 37 (18.6) | 34 (21.0) |
| Prevalent hyperlipidaemiaa, n (%) | 23 (11.6) | 28 (17.3) |
| Medication for hyperlipidaemiaa, n (%) | 28 (14.1) | 22 (13.6) |
| Prevalent cardiovascular diseasea, n (%) | 23 (11.6) | 21 (13.0) |
| Primary outcome | ||
| Diet quality, scored 0 (low) to 150 (high), mean (SD) | 106.0 (18.3) | 103.9 (19.4) |
| Secondary outcomes | ||
| Cardiometabolic measures, mean (SD): | ||
| HbA1cb, mmol/mol | 37.2 (6.6) | 37.8 (8.4) |
| LDL-cholesterolc, mmol/L | 3.0 (1.0) | 3.1 (0.9) |
| HDL-cholesterold, mmol/L | 1.5 (0.4) | 1.6 (0.5) |
| Total cholesterole, mmol/L | 5.3 (1.5) | 5.4 (1.1) |
| Total cholesterol/HDL-ratioe | 3.7 (1.2) | 3.6 (1.3) |
| Triglyceridesf, mmol/L | 1.8 (0.9) | 1.8 (0.9) |
| Waist circumference femalesg, cm | 94.6 (13.8) | 93.1 (13.4) |
| Waist circumference malesh, cm | 104.1 (12.8) | 101.9 (10.1) |
| Total percentage healthier food purchasingi | 47.7 (21.7) | 47.2 (22.9) |
| Total customer satisfactionj, scored 1 (low) to 7 (high), mean (SD) | 5.5 (1.2) | 5.8 (1.0) |
| Food-decision styles for vegetablesk, scored 1 (low) to 7 (high), mean (SD): | ||
| Reflective | 5.3 (1.2) | 5.2 (1.1) |
| Habitual | 5.0 (0.9) | 4.9 (1.0) |
| Impulsive | 3.4 (1.2) | 3.5 (1.2) |
| Food-decision styles for snacksl, scored 1 (low) to 7 (high), mean (SD): | ||
| Reflective | 4.1 (1.5) | 3.8 (1.3) |
| Habitual | 3.2 (1.3) | 3.3 (1.4) |
| Impulsive | 3.6 (1.6) | 3.7 (1.5) |
| Nudges and social cognitive factorsj, scored 1 (low) to 7 (high), mean (SD): | ||
| Health goals | 6.4 (0.9) | 6.3 (0.8) |
| Healthy shopping | 5.9 (1.0) | 6.1 (0.9) |
| Perceived social norm | 4.7 (0.9) | 4.7 (1.0) |
| Attractiveness healthy foods | 5.9 (1.1) | 5.9 (1.2) |
Low educational attainment, no education and primary education, Medium educational attainment, secondary educational attainments, High educational attainment, tertiary educational attainments.
an = 1 missing value
bn = 40 missing values
cn = 72 missing values
dn = 57 missing values
en = 71 missing values
fn = 63 missing values
gn = 23 missing values
hn = 6 missing values
in = 144 missing values
jn = 2 missing values
kn = 33 missing values
ln = 153 missing values