TABLE 4.

Conditional probabilities within each column of description factors included by authors for selected muscle food categories among observational studies from a systematic review and landscape analysis assessing muscle food categorization and descriptions in chronic disease literature¹

		Components of descriptions
Category	n	Description provided	Included species name	Included muscle cut or product name	Included leanness term or fat specification	Included “all” or “total” terms	Included “product” term
Fish	82	0.60b (0.49–0.70)	0.34b,c (0.25–0.45)	0.15d (0.08–0.24)	0.07 (0.03–0.15)	0.17a,b (0.10–0.27)	0.21c (0.13–0.31)
Poultry	52	0.63b (0.50–0.75)	0.62a (0.48–0.74)	0.21 c,d (0.12–0.34)	0.02 (0–0.13)	0.12b (0.05–0.23)	0.21c (0.12–0.34)
Processed meat	118	0.87a (0.80–0.92)	0.18c (0.12–0.26)	0.80a (0.71–0.86)	0.06 (0.03–0.11)	0.17a,b (0.11–0.25)	0.80a (0.71–0.86)
Red meat	123	0.85a (0.79–0.91)	0.80a (0.72–0.86)	0.49b (0.40–0.58)	0.02 (0.01–0.08)	0.20a,b (0.14–0.28)	0.50b (0.41–0.58)
Total meat	56	0.91a (0.80–0.96)	0.46b (0.34–0.59)	0.43b,c (0.31–0.56)	None2	0.38a (0.26–0.51)	0.27b,c (0.17–0.40)
White meat	44	0.84a,b (0.70–0.92)	0.64a (0.49–0.76)	0.25bc (0.14–0.40)	0.20 (0.11–0.36)	0.14a,b (0.06–0.27)	0.25b,c (0.14–0.40)

¹Data are presented as least squares means (95% confidence limits). ^a–cMeans within a column without a common superscript differ at P <0.05. A binary logit model was used to estimate probabilities of each description factor included in muscle food categories.

²No probabilities were calculated for a component with 0 observations.