Skip to main content
. Author manuscript; available in PMC: 2022 Dec 1.
Published in final edited form as: Appetite. 2021 Jul 8;167:105592. doi: 10.1016/j.appet.2021.105592

Table 3.

Associations between the Proportion of Target Foods Consumed during the Ad Libitum Meal and One-Year Anthropometric Changes

DV: Weight change
Standardized Beta Standard Error P value Confidence Interval
Carbohydrate and sodium HPFa 0.354 0.052 .003 0.251 to 0.458
Fat and sodium HPFa 0.009 0.051 .937 −0.094 to 0.112
High energy dense foods −0.068 0.042 .552 −0.153 to 0.016
Ultra-processed foods 0.090 0.043 .442 −0.004 to 0.176
DV: Percent body fat change
Carbohydrate and sodium HPFa 0.247 0.032 .036 0.182 to 0.312
Fat and sodium HPFa −0.011 0.033 .920 −0.078 to 0.054
High energy dense foods −0.034 0.027 .769 −0.088 to 0.020
Ultra-processed foods 0.176 0.026 .130 −0.122 to 0.230

Note: HPF= hyper-palatable foods.

Models were run independently for each food construct. Models controlled for covariates: sex, baseline weight or percent body fat, and total kcal consumed during buffet meal.

a

Included in the same model because both are types of HPF