TABLE 3.
Food category preference scores, ICC scores by zygosity, and ACE variable estimates from the model of best fit for the 6 food groups1
| ICC (95% CI) |
||||
| Food item | n | Mean preference score (SD) | Monozygotic | Dizygotic |
| Vegetables | 2865 | 3.59 (0.78) | 0.575 (0.511, 0.632) | 0.169 (0.096, 0.237) |
| Fruit | 2862 | 4.19 (0.80) | 0.518 (0.449, 0.581) | 0.232 (0.163, 0.298) |
| Meat or fish | 2855 | 3.89 (0.77) | 0.450 (0.374, 0.520) | 0.183 (0.110, 0.253) |
| Dairy | 2865 | 3.62 (0.73) | 0.471 (0.399, 0.538) | 0.157 (0.086, 0.229) |
| Snacks | 2860 | 4.39 (0.55) | 0.460 (0.385, 0.529) | 0.154 (0.082, 0.224) |
| Starches | 2864 | 3.88 (0.70) | 0.362 (0.279, 0.438) | 0.084 (0.012, 0.154) |
1
Standard ACE model-fitting analyses for continuous data were used. The full ACE model was nested within the saturated model, with subsequent submodels nested within the full ACE model. The selection of the most parsimonious model was indicated by the lowest absolute value of the ACE and the smallest Δχ2. Full model-fitting results are summarized in Supplemental Table 2. ACE, Akaike information criterion; ICC, intraclass correlation.