Table 2.
Mean calorie, sodium, total fat, and saturated fat by food category for regular and modified foods.
| Per 100 g of Food | Per Labeled Serving Size | |||||||
|---|---|---|---|---|---|---|---|---|
| Mean (SE) Calories (kcal) | Mean (SE) Sodium (mg) | Mean (SE) Total Fat (g) | Mean (SE) Sat. Fat (g) | Mean (SE) Calories (kcal) | Mean (SE) Sodium (mg) | Mean (SE) Total Fat (g) | Mean (SE) Sat. Fat (g) | |
| Cheese | ||||||||
| Regular (n = 83) | 347.3 (8.1) | 698.6 (34.8) | 27.4 (0.8) | 17.0 (0.5) | 91.3 (2.2) | 174.3 (7.1) | 7.2 (0.2) | 4.5 (0.1) |
| Modified (n = 105) | 257.5 (7.8) | 762.1 (38.9) | 16.0 (0.8) | 9.8 (0.5) | 69.5 (2.2) | 191.2 (7.9) | 4.3 (0.2) | 2.6 (0.1) |
| Average Difference 1 | −78.2 (4.9) | 72.9 (11.3) | −10.3 (0.6) | −6.5 (0.4) | −20.8 (1.8) | 20.4 (3.5) | −2.8 (0.2) | −1.7 (0.1) |
| Percent Change 2 | −22.5 | 10.4 | −37.6 | −38.2 | −22.8 | 11.7 | −38.9 | −37.8 |
| p-value 3 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
| Salad Dressings | ||||||||
| Regular (n = 71) | 422.3 (12.1) | 889.8 (29.3) | 40.3 (1.5) | 6.0 (0.3) | 127.5 (3.8) | 269.6 (9.6) | 12.1 (0.4) | 1.8 (0.1) |
| Modified (n = 90) | 192.1 (7.3) | 971.1 (25.6) | 12.1 (1.0) | 1.8 (0.2) 4 | 58.9 (2.2) | 299.1 (8.0) | 3.6 (0.3) | 0.5 (0.1) 4 |
| Average Difference 1 | −222.6 (8.6) | 74.3 (22.8) | −27.3 (1.1) | −4.1 (0.2) | −66.4 (2.7) | 26.9 (7.5) | −8.2 (0.3) | −1.2 (0.1) |
| Percent Change 2 | −52.7 | 8.4 | −67.7 | −68.3 | −52.1 | 10.0 | −67.8 | −66.7 |
| p-value 3 | <0.001 | 0.002 | <0.001 | <0.001 | <0.001 | <0.001 | 0.001 | <0.001 |
| Savory Snacks | ||||||||
| Regular (n = 23) | 533.9 (6.4) | 699.5 (45.4) | 33.0 (0.8) | 7.8 (1.0) | 155.2 (1.9) | 204.8 (14.6) | 9.7 (0.3) | 2.4 (0.4) |
| Modified (n = 44) | 453.3 (15.7) | 645.7 (21.8) | 19.7 (1.8) | 5.2 (0.8) | 130.8 (5.9) | 188.6 (9.2) | 5.8 (0.6) | 1.6 (0.3) |
| Average Difference 1 | −81.6 (16.5) | −15.7 (27.8) | −13.5 (1.9) | −3.1 (0.6) | −24.2 (5.7) | −4.1 (9.9) | −3.9 (0.6) | −0.9 (0.2) |
| Percent Change 2 | −15.3 | −2.2 | −40.9 | −39.7 | −15.6 | −2.0 | −40.2 | −37.5 |
| p-value 3 | <0.001 | 0.580 | <0.001 | <0.001 | 0.001 | 0.684 | <0.001 | <0.001 |
| Soups | ||||||||
| Regular (n = 37) | 62.5 (3.3) | 428.7 (29.2) | 2.0 (0.3) | 0.5 (0.1) | 124.3 (5.6) | 805.7 (15.7) | 3.9 (0.5) | 1.0 (0.1) |
| Modified (n = 44) | 50.2 (2.7) | 285.5 (18.6) | 1.1 (0.1) | 0.3 (0.0) 5 | 98.6 (4.3) | 543.4 (24.1) | 2.0 (0.1) | 0.6 (0.1) |
| Average Difference 1 | −14.1 (2.4) | −163.4 (20.2) | −1.2 (0.2) | −0.3 (0.1) | −24.5 (4.0) | −267.0 (27.1) | −2.1 (0.4) | −0.5 (0.1) |
| Percent Change 2 | −22.6 | −38.1 | −60.0 | −60.0 | −19.7 | −33.1 | −53.8 | −50.0 |
| p-value 3 | <0.001 | <0.001 | <0.001 | 0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
SE = Standard Error; Sat = Saturated. Boldface signifies statistical significance (p < 0.00625), Bonferroni adjustment for multiple comparisons of p < 0.05. 1 The difference in nutrient content for each match was calculated and averaged over all matched pairs (modified-regular). The number of matched pairs for each analysis is equal to the number of modified products. One regular food may have one or more modified food counterparts; 2 Percent Change was calculated using the following formula: ; 3 p-values were determined by paired t-tests between regular and modified foods. Statistical significance is defined as p-value < 0.00625; 4 One modified salad dressing product was excluded due to lack of information on saturated fat content (N = 89); 5 SE < 0.05.