Table 3.
Mean calorie, sodium, total fat, and saturated fat by food category for regular and modified foods of matches where the modified food had at least a 25% reduction in labeled calories and/or fat 1.
| 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) | |
| 25% Reduction in Labeled Calories | ||||||||
| Cheese | ||||||||
| Regular (n = 35) | 335.5 (13.0) | 715.9 (60.8) | 25.7 (1.3) | 15.8 (0.8) | 90.3 (3.6) | 173.9 (11.1) | 6.9 (0.4) | 4.3 (0.2) |
| Modified (n = 43) | 213.8 (12.9) | 763.8 (68.0) | 12.0 (1.5) | 7.2 (0.9) | 57.3 (2.9) | 185.7 (13.5) | 3.1 (0.4) | 1.8 (0.2) |
| Average Difference 2 | −109.7 (7.8) | 80.2 (18.2) | −12.9 (1.1) | −8.1 (0.7) | −34.3 (1.8) | 17.7 (5.3) | −3.9 (0.3) | −2.5 (0.2) |
| Percent Change 3 | −32.7 | 11.2 | −50.2 | −51.3 | −38.0 | 10.2 | −56.5 | −58.1 |
| p-value 4 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | 0.002 | <0.001 | <0.001 |
| Salad Dressings | ||||||||
| Regular (n = 69) | 427.6 (11.7) | 891.7 (30.1) | 40.9 (1.4) | 6.1 (0.3) | 129.0 (3.7) | 269.9 (9.9) | 12.3 (0.4) | 1.8 (0.1) |
| Modified (n = 88) | 192.4 (7.4) | 974.2 (26.1) | 12.1 (1.0) | 1.7 (0.2) 5 | 58.9 (2.2) | 298.9 (8.1) | 3.6 (0.3) | 0.5 (0.1) 5 |
| Average Difference 2 | −226.2 (8.4) | 75.8 (23.2) | −27.7 (1.1) | −4.2 (0.2) | −67.6 (2.6) | 26.4 (7.5) | −8.4 (0.3) | −1.3 (0.1) |
| Percent Change 3 | −52.9 | 8.5 | −67.7 | −68.9 | −52.4 | 9.8 | −68.3 | −72.2 |
| p-value 4 | <0.001 | 0.002 | <0.001 | <0.001 | <0.001 | 0.001 | <0.001 | <0.001 |
| Savory Snacks | ||||||||
| Regular (n = 9) | 528.6 (10.2) | 792.9 (75.0) | 33.5 (0.8) | 8.3 (1.5) | 155.6 (3.2) | 236.7 (26.6) | 9.9 (0.4) | 2.6 (0.6) |
| Modified (n = 14) | 395.5 (32.5) | 650.6 (41.2) | 14.8 (3.3) | 4.2 (1.2) | 96.1 (4.6) | 171.4 (19.6) | 3.3 (0.6) | 0.9 (0.3) |
| Average Difference 2 | −132.1 (34.6) | −80.5 (61.6) | −18.4 (3.6) | −4.9 (1.4) | −58.9 (4.1) | −46.4 (18.9) | −6.5 (0.7) | −1.9 (0.4) |
| Percent Change 3 | −25.0 | −10.2 | −54.9 | −59.0 | −37.9 | −19.6 | −65.7 | −73.1 |
| p-value 4 | 0.003 | 0.230 | <0.001 | 0.005 | <0.001 | 0.034 | <0.001 | 0.001 |
| Soups | ||||||||
| Regular (n = 13) | 70.8 (4.8) | 429.2 (44.9) | 3.6 (0.5) | 0.9 (0.1) | 145.4 (10.0) | 833.8 (19.9) | 7.0 (0.9) | 1.8 (0.3) |
| Modified (n = 17) | 46.0 (2.2) | 335.8 (32.5) | 1.4 (0.0) 6 | 0.4 (0.0) 6 | 88.8 (6.2) | 612.9 (36.6) | 2.5 (0.2) | 0.7 (0.1) |
| Average Difference 2 | −28.8 (3.0) | −141.1 (29.8) | −2.7 (0.4) | −0.6 (0.1) | −52.4 (4.8) | −229.4 (39.4) | −4.7 (0.6) | −1.1 (0.2) |
| Percent Change 3 | −40.7 | −32.9 | −75.0 | −66.7 | −36.0 | −27.5 | −67.1 | −61.1 |
| p-value 4 | <0.001 | <0.001 | <0.001 | 0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
| 25% Reduction in Labeled Fat | ||||||||
| Cheese | ||||||||
| Regular (n = 73) | 348.4 (9.0) | 711.3 (38.7) | 27.6 (0.9) | 17.1 (0.6) | 92.5 (2.4) | 177.7 (7.8) | 7.3 (0.2) | 4.6 (0.1) |
| Modified (n = 86) | 252.0 (8.7) | 791.3 (44.0) | 15.1 (0.9) | 9.4 (0.6) | 65.6 (2.1) | 194.0 (9.0) | 3.9 (0.2) | 2.4 (0.1) |
| Average Difference 2 | −87.7 (5.1) | 82.4 (13) | −11.7 (0.6) | −7.3 (0.4) | −26.0 (1.4) | 18.5 (3.6) | −3.4 (0.2) | −2.1 (0.1) |
| Percent Change 3 | −25.2 | 11.6 | −42.4 | −42.7 | −28.1 | 10.4 | −46.6 | −45.7 |
| p-value 4 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
| Salad Dressings | ||||||||
| Regular (n = 70) | 423.8 (12.2) | 889.6 (29.7) | 40.5 (1.5) | 6.0 (0.3) | 127.9 (3.8) | 269.4 (9.7) | 12.2 (0.4) | 1.8 (0.1) |
| Modified (n = 89) | 191.3 (7.4) | 973.3 (25.8) | 12.0 (1.0) | 1.7 (0.2) 5 | 58.7 (2.2) | 299.8 (8.0) | 3.6 (0.3) | 0.5 (0.1) 5 |
| Average Difference 2 | −224.4 (8.5) | 76.6 (23.0) | −27.5 (1.1) | −4.2 (0.2) | −67 (2.6) | 27.7 (7.5) | −8.3 (0.3) | −1.3 (0.1) |
| Percent Change 3 | −52.9 | 8.6 | −67.9 | −70.0 | −52.4 | 10.3 | −68.0 | −72.2 |
| p-value 4 | <0.001 | 0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
| Savory Snacks | ||||||||
| Regular (n = 19) | 536.1 (7.3) | 705.8 (53.8) | 33.3 (0.9) | 7.2 (1.1) | 155.3 (2.2) | 205.8 (17.2) | 9.7 (0.3) | 2.2 (0.4) |
| Modified (n = 31) | 414.9 (15.0) | 649.5 (25.8) | 13.9 (1.4) | 2.8 (0.5) | 112.7 (3.5) | 181.5 (10.2) | 3.6 (0.3) | 0.7 (0.1) |
| Average Difference 2 | −124.0 (15.9) | −22.6 (37.8) | −19.5 (1.7) | −4.3 (0.8) | −42.4 (3.6) | −13.4 (12.2) | −6 (0.4) | −1.4 (0.3) |
| Percent Change 3 | −23.1 | −3.2 | −58.6 | −59.7 | −27.3 | −6.5 | −61.9 | −63.6 |
| p-value 4 | <0.001 | 0.562 | <0.001 | <0.001 | <0.001 | 0.290 | <0.001 | <0.001 |
| Soups | ||||||||
| Regular (n = 19) | 64.8 (4.4) | 412.3 (37.7) | 3.0 (0.5) | 0.7 (0.1) | 134.7 (8.0) | 815.8 (18.4) | 5.7 (0.8) | 1.5 (0.2) |
| Modified (n = 24) | 46.6 (1.9) | 315.6 (29.8) | 1.1 (0.1) | 0.3 (0.0) 6 | 94.2 (5.1) | 591.7 (32.8) | 2.0 (0.2) | 0.6 (0.1) |
| Average Difference 2 | −21.3 (3.2) | −129.9 (23.1) | −2.2 (0.3) | −0.5 (0.1) | −38.8 (5.4) | −232.1 (34.9) | −3.9 (0.5) | −0.9 (0.1) |
| Percent Change 3 | −32.9 | −31.5 | −73.3 | −71.4 | −28.8 | −28.5 | −68.4 | −60.0 |
| p-value 4 | <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 Some products may have both 25% less calories and 25% less fat; 2 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; 3 Percent Change was calculated using the following formula: ; 4 p-values were determined by paired t-tests between regular and modified foods. Statistical significance was defined as p-value < 0.00625; 5 One modified salad dressing product was excluded due to lack of information on saturated fat content; N = 87 for products with 25% reduction in calories; N = 88 for products with 25% reduction in fat; 6 SE < 0.05.