Table 6.

Proportion consumers (%) of each food group and changes in proportions during the study period

	Women						Men
Birth cohort	1901–02	1911–12	1922	1930	1944		1901–02	1911–12	1922	1930	1944
Examination years	1971–72	1981–83	1992–93	2000–02	2014–16		1971–72	1981–83	1992–93	2000–02	2014–16
	n = 188	n = 130	n = 136	n = 321	n = 474	χ2	n = 182	n = 132	n = 63	n = 233	n = 387	χ2
Food groups	%	%	%	%	%	P value	%	%	%	%	%	P value
Fish and shellfish/seafood	98	99	98	98	99	0.472	98	99	98	98	100	0.063
Meat and processed meat	100	100	97	98	98	0.186	100	98	100	99	99	0.243
Poultry	67	79	66	75	94	< 0.0001	67	67	52	74	92	< 0.0001
Eggs	81	89	86	89	94	< 0.0001	90	94	100	91	96	0.006
Potatoes	100	99	100	99	95	< 0.0001	100	99	100	98	98	0.555
Vegetables and pulses	98	99	98	100	100	0.021	94	98	98	100	100	< 0.0001
Fruits and berries	96	98	99	97	100	0.004	95	99	98	98	99	0.010
Keyhole milk products¶	40	45	47	61	34	< 0.0001	27	39	40	48	28	< 0.0001
Non-Keyhole milk products¶	60	71	75	75	82	< 0.0001	65	74	67	72	83	< 0.0001
Cream and crème fraîche	57	75	83	89	90	< 0.0001	52	65	68	82	84	< 0.0001
Cheese	87	95	96	96	98	< 0.0001	87	90	95	97	99	< 0.0001
Fast food	0	1	3	10	29	< 0.0001	0	1	3	12	33	< 0.0001
Pasta, rice and food grain	56	73	89	94	92	< 0.0001	54	64	83	88	94	< 0.0001
Bread refined	80	68	63	73	62	< 0.0001	81	84	73	83	66	< 0.0001
Bread fibre-rich	65	86	90	96	96	< 0.0001	67	79	87	94	94	< 0.0001
Cereals	80	85	85	86	79	0.049	79	80	78	84	82	0.659
Savoury bakery	62	75	68	69	83	< 0.0001	76	77	70	66	77	0.015
Sweet bakery	95	95	93	94	91	0.228	93	96	91	92	87	0.018
Desserts	80	99	88	89	90	< 0.0001	76	95	84	88	93	< 0.0001
Sweet condiments	94	93	93	94	93	0.912	94	96	92	94	95	0.813
Sweets, candy and chocolate	64	54	79	85	90	< 0.0001	61	59	68	71	82	< 0.0001
Salads	0	0	2	3	12	< 0.0001	0	0	2	2	8	< 0.0001
Soups	92	93	83	83	75	< 0.0001	88	92	89	83	76	< 0.0001
Sauces and condiments	0	0	43	70	91	< 0.0001	0	0	30	79	94	< 0.0001
Substitute products	0	0	5	2	17	< 0.0001	0	0	0	2	11	< 0.0001
Margarine^	87	95	93	95	78	0.014	90	91	100	94	76	0.035
Butter^	40	32	27	34	12	0.109	46	39	22	32	16	0.002
Vegetable oil^	4	0	21	58	23	< 0.0001	2	1	14	52	21	< 0.0001
Snacks	0	0	6	17	41	< 0.0001	0	0	0	13	36	< 0.0001
Nuts and seeds	0	0	15	22	76	< 0.0001	0	1	13	20	72	< 0.0001
Juice	22	35	43	60	46	< 0.0001	10	25	27	59	56	< 0.0001
Coffee	100	99	93	96	95	0.022	98	99	92	94	94	0.025
Tea	100	99	34	63	72	< 0.0001	98	99	38	60	71	< 0.0001
Soda	41	45	37	45	37	0.139	39	54	59	64	43	< 0.0001
Alcoholic beverages*	36	55	75	84	88	< 0.0001	75	83	86	92	92	< 0.0001

*Comparisons of consumers of alcoholic beverages are based on data from 1981 to 2016

^ Comparisons of consumers of margarine, butter and vegetable oils are based on data from 1971 to 2002

¶ Keyhole is the National Food Agency-labelling scheme, which guides healthy food choices. For milk and yogurt to meet the criteria for the Keyhole, fat content has to be limited to a maximum of 0.7%, and for flavoured products there is an additional limit for sugars: a maximum of 9%