Table 3.

Average changes in intervention participants over six to 12 months, compared to controls (n_total = 361)

	β (95% CI)
Primary outcome
Diet quality, scored 0 (low) to 150 (high)	− 1.1 (− 3.8 to 1.7)
Secondary outcomes
Cardiometabolic measures:
HbA1ca, mmol/mol	0.6 (− 0.1 to 1.3)
LDL-cholesterolb, mmol/L	− 0.0 (− 0.2 to 0.1)
HDL-cholesterolc, mmol/L	− 0.0 (− 0.1 to 0.0)
Total cholesterold, mmol/L	0.0 (− 0.2 to 0.2)
Total cholesterol/HDL-ratiod	0.1 (− 0.1 to 0.2)
Triglyceridese, mmol/L	0.1 (− 0.1 to 0.3)
Waist circumference femalesf, cm	0.7 (− 0.8 to 2.2)
Waist circumference malesg, cm	0.5 (− 2.4 to 3.5)
Total percentage healthier food purchasingh	0.7 (− 2.7 to 4.0)
Total customer satisfactioni, scored 1 (low) to 7 (high)	0.3 (0.1 to 0.5)
Food-decision styles for vegetablesj, scored 1 (low) to 7 (high):
Reflective	− 0.1 (− 0.2 to 0.1)
Habitual	− 0.1 (− 0.2 to 0.1)
Impulsive	0.0 (− 0.2 to 0.2)
Food-decision styles for snacksk, scored 1 (low) to 7 (high)
Reflective	− 0.1 (− 0.4 to 0.2)
Habitual	0.2 (− 0.0 to 0.4)
Impulsive	0.1 (− 0.2 to 0.4)
Nudges and social cognitive factorsi, scored 1 (low) to 7 (high):
Health goals	− 0.1 (− 0.3 to 0.1)
Healthy shopping	0.1 (− 0.1 to 0.3)
Perceived social norm	− 0.1 (− 0.2 to 0.1)
Attractiveness healthy foods	− 0.2 (− 0.3 to 0.0)

Analyses were based on linear mixed models including random intercepts on the participant and on the supermarket-level. All analyses are adjusted for the baseline value of the outcome of interest and time as categorical variable. Bold values represent statistically significant findings (p < 0.05).

^an = 40 missing values

^bn = 72 missing values

^cn = 57 missing values

^dn = 71 missing values

^en = 63 missing values

^fn = 23 missing values

^gn = 6 missing values

^hn = 144 missing values

ⁱn = 2 missing values

^jn = 33 missing values

^kn = 153 missing values