Table 3.
Swap acceptance rate and accepted swap mean energy density reduction (difference between base product and swap product) by food category
| Category (N swaps) | % Accepted | Mean ED reduction kJ/100 g (s.d.) |
|---|---|---|
| Crisps Snacks & Nuts (478) | 19 % * | 240 (96) |
| Pasta Rice & Noodles (269) | 36 % *** | 195 (214) |
| Cooked & Continental Meats (226) | 31 % ** | 325 (183) |
| Biscuits (191) | 18 % | 263 (160) |
| Tins Cans & Packets (187) | 19 % | 148 (78) |
| Dairy Eggs & Cheese (140) | 27 % | 291 (176) |
| Chocolate & Sweets (114) | 25 % | 207 (173) |
| Fresh Poultry (114) | 6 % *** | 249 (59) |
| Fresh Meat (91) | 14 % * | 292 (77) |
| Chilled Desserts (79) | 19 % | 190 (132) |
| Bread (58) | 31 % | 154 (48) |
| Other (339) | 25 % | 291 (236) |
Significance calculated from standardized Pearson Residuals. *: p < 0.05, **: p < 0.01, ***: p < 0.001