Table 3.
Associations between food addiction symptom scores and mean daily nutrient intake for the total sample.
| Nutrients | Adjusted change in symptom scoreb | (95%CI) | p unadjusteda | p adjustedb | Cohen's d |
|---|---|---|---|---|---|
| Total energy (kcal) | 2.6 e− 4 | (− 1.3 e− 5, 5.4 e− 4) | .23 | .06 | .09 |
| Total energy (kJ) | 6.3 e− 5 | (− 3.1, 1.3 e− 4) | .23 | .06 | .09 |
| Percentage energy from food groups (%) | |||||
| Vegetables (%) | −.04 | (−.08, .003) | .05 | .07 | −.08 |
| Fruit (%) | .003 | (− 0.3, 0.2) | .37 | .82 | −.01 |
| Meat (%) | −.007 | (−.03, .01) | .80 | .48 | −.03 |
| Grains (%) | −.04 | (−.06, −.02) | <.001* | <.001* | −.17 |
| Dairy (%) | −.03 | (−.05, −.002) | .02 | .04 | −.09 |
| Sweet drink (%) | −.02 | (−.05, .01) | .24 | .21 | −.06 |
| Savory packaged snacks (%) | .06 | (−.002, .12) | .01 | .06 | .09 |
| Candy (%) | .06 | (.04, .09) | <.001* | <.001* | .20 |
| Baked sweet products (%) | .06 | (.02, .10) | <.001* | .001* | .15 |
| Take-out (%) | .06 | (.03, .09) | <.001* | <.001* | .19 |
| Breakfast cereal (%) | −.07 | (−.10, −.03) | <.001* | <.001* | −.17 |
| Nutrient intake | |||||
| Protein (%) | −.03 | (−.07, .01) | .34 | .19 | −.06 |
| Carbohydrate (%) | −.01 | (−.03, .01) | .30 | .40 | −.04 |
| Fat (%) | .06 | (.03, .10) | <.001* | <.001* | .16 |
| Saturated fat (%) | .11 | (.05, .18) | <.001 | .001* | .16 |
| Polyunsaturated fat (%) | .06 | (−.07, .18) | .76 | .38 | .04 |
| Monounsaturated fat (%) | .10 | (.03, .17) | .004 | .01 | .12 |
| Alcohol (%) | −.04 | (−.10, .02) | .05 | .20 | −.06 |
| Cholesterol (mg) | .002 | (2.7 e− 4, .003) | .07 | .02 | .11 |
| Fiber (g) | −.004 | (−.2, .02) | .14 | .71 | −.02 |
| Sugars (g) | .002 | (−.002, .005) | .74 | .36 | .04 |
| Thiamin (mg) | −.21 | (−.51, .08) | .10 | .16 | −.07 |
| Riboflavin (mg) | −.07 | (−.27, .12) | .12 | .48 | −.03 |
| Niacin equivalent (mg) | .003 | (−.01, .01) | .88 | .70 | .02 |
| Vitamin C (mg) | 4.0 e− 4 | (−.002, .003) | .57 | .76 | .01 |
| Folate (μg) | −.001 | (−.003, 4.4 e− 4) | .01 | .15 | −.07 |
| Vitamin A(μg) | − 1.7 e− 4 | (− 5.3 e− 4, 2.0 e− 4) | .15 | .36 | −.04 |
| Sodium (mg) | 1.2 e− 4 | (− 1.1 e− 4, 3.4 e− 4) | .29 | .30 | .05 |
| Potassium (mg) | 6.6 e− 5 | (− 1.1 e− 4, 2.4 e− 4) | .99 | .45 | .03 |
| Magnesium (mg) | − 3.2 e− 4 | (−.002, .001) | .11 | .69 | −.02 |
| Calcium (mg) | − 1.7 e− 5 | (− 4.1 e-4, 3.8 e− 4) | .48 | .93 | −.003 |
| Phosphorus (mg) | 1.4 e− 4 | (− 2.0 e− 4, 4.8 e− 4) | .86 | .40 | .04 |
| Iron (mg) | −.01 | (−.06, .03) | .19 | .59 | −.03 |
| Zinc (mg) | .005 | (−.04, .04) | .95 | .81 | .01 |
| Percentage energy from broad food categories (%) | |||||
| Core foods (%) | −.03 | (−.04, −.02) | <.001* | <.001* | −.21 |
| Energy-dense, nutrient-poor foods (%) | .03 | (.02, .04) | <.001* | <.001* | .21 |
| Diet quality | |||||
| ARFS | −.02 | (−.03, .002) | .01 | .08 | −.08 |
a = unadjusted p value, b = adjusted for age, sex and body mass index category. ARFS = Australian Recommended Food Score. * = significant at p < .00125.