Table 7.
Longitudinal changes in HPF consumption by PREDIMED-Plus participants
| Study timepoint | Baseline | Year 1 | Year 2 | p for trend |
|---|---|---|---|---|
| sQ-HPF score | 4.15 (0.04) | 3.01 (0.04) | 3.02 (0.04) | < 0.0001 |
| Quest. HPF (% of g/day) | 22.9 (0.22) | 17.2 (0.22) | 17.3 (0.22) | < 0.0001 |
| NOVA HPF (% of g/day) | 7.98 (0.12) | 5.45 (1.12) | 5.45 (0.12) | < 0.0001 |
| IARC HPF (% of g/day) | 45.6 (0.23) | 40.3 (0.23) | 39.9 (0.23) | < 0.0001 |
| IFIC HPF (% of g/day) | 20.1 (0.21) | 16.8 (0.21) | 16.4 (0.21) | < 0.0001 |
| UNC HPF (% of g/day) | 19.5 (0.22) | 14.7 (0.22) | 14.8 (0.22) | < 0.0001 |
Data are shown as “adjusted mean (standard error, SE)”. Linear mixed model used to assess changes in HPF consumption over time, adjusted for age, sex, recruitment center, energy intake, physical activity level, medication for blood pressure and diabetes, working status, educational level, and civil status. Significant linear trend p-values (< 0.05) shown in bold. HPF consumption was estimated as the percentage over total grams per day, except for fried foods (data not available). N = 3284