Table 3.

Behavioural risk factors of respondents, stratified by nutritional status (N=11 064)

Variable	Category	n	Nutritional status, % (95% CI)
			Underweight	Normal weight	Overweight	Obese
Physical activity	Sedentary	1995	25.1 (23.2 to 27.0)	57.3 (55.2 to 59.5)	14.7 (13.2 to 16.4)	2.9 (2.2 to 3.7)
	Moderate	3134	22.0 (20.6 to 23.5)	58.0 (56.2 to 59.7)	16.7 (15.5 to 18.1)	3.3 (2.7 to 4.0)
	Vigorous	5935	19.0 (18.0 to 20.0)	60.4 (59.2 to 61.7)	16.7 (15.8 to 17.7)	3.9 (3.4 to 4.4)
Red meat intake	Yes	2687	17.9 (16.5 to 19.4)	58.2 (56.3 to 60.0)	19.9 (18.4 to 21.5)	4.0 (3.3 to 4.8)
	No	8377	21.9 (21.0 to 22.8)	59.5 (58.5 to 60.6)	15.2 (14.5 to 16.0)	3.4 (3.0 to 3.8)
Fried food intake	Yes	2949	21.3 (19.9 to 22.8)	60.5 (58.7 to 62.2)	15.2 (13.9 to 16.5)	3.1 (2.5 to 3.7)
	No	8115	20.8 (19.9 to 21.7)	58.7 (57.6 to 59.8)	16.8 (16.0 to 17.6)	3.7 (3.3 to 4.1)
Processed food intake	Yes	2278	20.9 (19.2 to 22.6)	59.3 (57.3 to 61.3)	15.6 (14.2 to 17.2)	4.2 (3.5 to 5.1)
	No	8786	20.9 (20.1 to 21.8)	59.2 (58.1 to 60.2)	16.5 (15.8 to 17.3)	3.4 (3.0 to 3.8)
Sugary drinks intake	Yes	4044	21.7 (20.4 to 23.0)	59.6 (58.0 to 61.1)	15.4 (14.3 to 16.5)	3.4 (2.9 to 4.0)
	No	7020	20.5 (19.6 to 21.4)	59.0 (57.8 to 60.1)	16.9 (16.1 to 17.8)	3.6 (3.2 to 4.1)
Added salt intake	Yes	6946	23.2 (22.2 to 24.2)	59.3 (58.2 to 60.5)	14.6 (13.8 to 15.5)	2.9 (2.5 to 3.3)
	No	4118	17.1 (16.0 to 18.3)	58.9 (57.4 to 60.4)	19.3 (18.1 to 20.5)	4.7 (4.1 to 5.4)
Inadequate intake of fruits and vegetables	Yes	8331	21.4 (20.6 to 22.3)	59.5 (58.5 to 60.6)	15.7 (15.0 to 16.5)	3.3 (2.9 to 3.7)
	No	2733	19.4 (17.9 to 20.9)	58.1 (56.3 to 60.0)	18.2 (16.8 to 19.7)	4.3 (3.6 to 5.1)

Underweight: BMI is less than 18.5 kg/m²; normal weight: BMI is 18.5–25.0 kg/m²; overweight: BMI is 25.0–29.9 kg/m²; obese: BMI is over 30.0 kg/m².

BMI, body mass index.