Table 6.

Foods ranked by recalled fattiness intensity and the correlation of recalled fattiness of foods with liking and intake in the Stage 2 studies

Food	Fatty intensity		Correlations* with intensity
			liking		intake
	Mean	SD	r	P	r	P
bacon	50·3	23	−0·18	0·0046	−0·17	0·007
butter	47·8	25	−0·07	0·29	−0·07	0·28
margarine	43·4	26	−0·26	<0·0001	−0·10	0·13
cream	43·1	23	−0·18	0·0065	−0·03†	0·60
potato chips	42·2	22	−0·26	<0·0001	−0·17‡	0·005
processed meats	38·0	19	−0·29	<0·0001	−0·15	0·01
doughnuts	37·8	24	−0·30	<0·0001	−0·17	0·005
French fries	35·4	20	−0·33	<0·0001	−0·17	0·006
hot dogs	32·9	21	−0·21	0·001	−0·14	0·02
chicken with skin	32·7	19	−0·35	<0·0001	−0·14§	0·03
hamburger	31·4	18	−0·15	0·02	−0·01	0·92
turkey with skin	29·9	18	−0·23	0·0004	−0·24§	<0·0001
mayonnaise	29·7	20	−0·30	<0·0001	−0·19	0·002
All ||	38·0	15	−0·21	0·0009	−0·27	<0·0001
By cohort
HPFS (men)	35·5¶	15	−0·26	0·008	−0·23	0·01
NHS2 (women)	40·1	15	−0·16	0·06	−0·25	0·002
By BMI
<25	39·1	16	−0·35**	0·0002	−0·35	0·0001
≥25	37·2	14	−0·04	0·64	−0·19	0·02

NHS2: Nurses’ Health Study 2; HPFS: Health Professionals Follow up Study

^*Pearson correlation for liking and Spearman correlation for intake

^†Intake of cream reported in 1991 (NHS2) and 1990 (HPFS)

^‡Intake of corn/potato chips

^§Intake of chicken/turkey with skin

^||Mean of individuals’ mean intensity of all foods listed above

^¶Significantly different from NHS2 (P=0.01)

^**Significantly different from BMI ≥25 (P=0.01)