Table 3.
Average percentage of servings of sugar- and fat-modified foods among RUN Phase 2 study participants, according to various disease states
| Food | Diabetes | Cardiovascular Disease | Hypertension | Obese | ||||
|---|---|---|---|---|---|---|---|---|
| Yes (n=53) | No (n=68) | Yes (n =48) | No (n =73) | Yes (n=93) | No (n=28) | Yes (n =60) | No (n =58) | |
| Sugar Modified | ||||||||
| Sweetener | 45.2 | 11.5** | 27.6 | 26.7 | 27.9 | 24.4 | 26.3 | 28.7 |
| Pre-sweetened Beverages | 40.5 | 13.2** | 27.2 | 24.0 | 30.6 | 7.9** | 28.2 | 21.9 |
| Iced Tea | 48.3 | 18.2** | 36.0 | 26.7 | 27.5 | 38.0 | 30.6 | 29.6 |
| Fat Modified | ||||||||
| Beef or Pork | 40.6 | 31.7 | 33.5 | 37.0 | 35.9 | 34.5 | 33.1 | 38.6 |
| Poultry | 65.9 | 68.7 | 59.9 | 72.4 | 67.6 | 67.2 | 64.6 | 70.5 |
| Cold Cuts and Sausage | 7.0 | 9.7 | 8.6 | 8.5 | 8.0 | 10.7 | 7.3 | 8.9 |
| Milk† | 69.5 | 60.9 | 68.9 | 61.9 | 62.7 | 71.0 | 66.9 | 61.9 |
| Cheese† | 28.8 | 15.0 | 17.9 | 24.5 | 21.1 | 23.7 | 18.7 | 25.2 |
| Cream† | 14.3 | 21.6 | 31.2 | 9.1 | 15.4 | 25.8 | 25.5 | 11.1 |
| Butter or Margarine† | 27.3 | 14.5** | 21.5 | 19.3 | 22.8 | 11.4** | 18.5 | 24.3 |
| Salad Dressing | 9.3 | 0.4** | 3.6 | 5.1 | 5.5 | 1.2 | 0.8 | 8.1** |
|
| ||||||||
| Gravy, Sauces or Condiments | 88.7 | 66.4** | 77.9 | 74.8 | 77.7 | 70.7 | 77.8 | 73.0 |
*
Percentages in each cell are the percentage of servings of modified sugar and fat foods relative to all foods in that category. For example, the percentage of sugar-modified sweetener is calculated as the average number of servings per day for sugar-modified sweetener divided the average number of servings of sugar and sweetener
†
Reduced fat, low fat, or fat free
**
p≤0.05 using a two-sample t-test