Table 4.
Seasonal variation of diet quality score excluding one food group at a time, n = 12,589 observations
| Outcome | Seasonal variation* | 95% Confidence interval | %a |
|---|---|---|---|
| Diet quality score | 0.10 | 0.01–0.18 | |
| Diet quality score excluding | |||
| Vegetables | 0.12 | 0.04–0.20 | + 20 |
| Fruit | 0.06 | − 0.02–0.13 | − 40 |
| Whole grain products | 0.10 | 0.02–0.18 | 0 |
| Legumes | 0.02 | − 0.06–0.10 | − 80 |
| Nuts | 0.07 | − 0.01–0.16 | − 30 |
| Dairy | 0.13 | 0.05–0.21 | + 30 |
| Fish | 0.11 | 0.03–0.19 | + 10 |
| Tea | 0.08 | − 0.00–0.17 | − 20 |
| Whole grain ratio | 0.09 | 0.01–0.17 | − 10 |
| Unsaturated fat and oil ratio | 0.10 | 0.02–0.18 | 0 |
| Red and processed meat | 0.11 | 0.03–0.20 | + 10 |
| Sugar-containing beverages | 0.07 | − 0.01–0.15 | − 30 |
| Alcohol | 0.09 | 0.01–0.17 | − 10 |
| Salt | 0.11 | 0.03–1.19 | + 10 |
Bold coefficients are statistically significant at 95% confidence level
Estimates are adjusted for cosinor terms, sex, age, cohort, energy intake, physical activity, smoking behavior, body mass index, prevalent diseases (stroke, myocardial infarction, diabetes mellitus type 2, and cancer), and education
*Seasonal variation = maximum difference between the highest annual average (peak) and lowest annual average (nadir)
aPercentage reduction or increment of the seasonal variation by excluding food groups, compared to the total diet score (SV − 0.10/(0.10 × 100%))