Table 2.
Mean reported intake of bread (g/day) among low and high bread consumers and main consumers of white bread, bread with<25% whole grain, whole-grain bread and dry crisp bread
| Total mean intake, all respondents | Low and high total bread consumers | Main consumers of different types of bread | |||||
|---|---|---|---|---|---|---|---|
| (n=1,435) | Low (n=717) | High (n=718) | White bread (n=514) | Bread with <25% whole grain (n=355) | Whole-grain bread (n=526) | Dry crisp bread (n=358) | |
| g (SD) | g (SD) | g (SD) | g (SD) | g (SD) | g (SD) | g (SD) | |
| Total bread | 86 (49) | 56 (31) | 115 (45) | 92 (50) | 89 (43) | 92 (46) | 68 (40) |
| White bread | 31 (38) | 21 (25) | 42 (45) | 66 (41) | 18 (24) | 13 (18) | 16 (21) |
| Bread with<25% whole grain | 11 (22) | 8 (16) | 15 (26) | 7 (13) | 35 (31) | 5 (10) | 6 (14) |
| Whole-grain bread | 34 (38) | 21 (24) | 47 (44) | 12 (18) | 28 (30) | 67 (37) | 21 (25) |
| Dry crisp bread | 9 (12) | 7 (9) | 11 (14) | 7 (10) | 8 (12) | 8 (10) | 24 (14) |
SD: standard deviation.