Table 1.

Number and NSP fibre content of food products recorded in NDNS in 2008/09 and 2016/17.

	No. of products 2008/09	No. of products 2016/17	No. of paired products	Median 2008/09	Mean ± SD 2008/09	Median 2016/17	Mean ± SD 2016/17	p-val Mann–Whitney-U	p-val paired Wilcoxon
Nuts & seeds	40	41	40	5.5	5.4 ± 2.7	5.4	5.7 ± 3.6	0.8984	0.5839
Breakfast cereals	130	176	123	4.3	5.3 ± 4.7	4.9	5.3 ± 4.1	0.4790	0.3904
Bread	106	121	103	3.15	3.6 ± 1.8	3.7	3.8 ± 1.9	0.3414	0.0039
Pasta, Rice & other cereals	185	194	183	1.3	2.7 ± 4.2	1.3	2.6 ± 4.1	0.7532	0.1421
Sauces, soups and condiments	297	355	295	0.5	2.5 ± 6.4	0.7	2.9 ± 6.9	0.0721	0.0847
Vegetables	394	447	378	1.9	2.5 ± 2.3	1.9	2.5 ± 2.2	0.4929	0.0759
Fruit	209	257	208	1.3	2.1 ± 2.8	1.3	2.0 ± 2.7	0.9431	0.0002
Biscuits, pastries and puddings	467	501	461	1.4	1.8 ± 1.8	1.6	2.0 ± 2.4	0.0773	0.0096
Potato-products	138	139	129	1.5	1.6 ± 0.7	1.2	1.3 ± 0.7	0.0000	0.0000
Sugars, preserves & snacks	212	224	205	0.35	1.2 ± 1.9	0.7	1.3 ± 2.0	0.0712	0.0602
Meat and meat products	692	696	688	0.4	0.6 ± 0.6	0.5	0.6 ± 0.6	0.1564	0.0000
Supplements	301	594	294	0	0.3 ± 1.2	0	0.4 ± 4.2	0.3023	0.9165
Eggs	78	80	78	0	0.3 ± 0.5	0	0.3 ± 0.5	0.6247	0.0830
Fish & fish products	215	221	212	0	0.3 ± 0.4	0	0.3 ± 0.4	0.9264	0.4151
Milk & milk products	267	342	246	0	0.2 ± 0.5	0	0.3 ± 0.7	0.0872	0.0047
Fats and oils	55	71	51	0	0 ± 0.1	0	0 ± 0.1	0.4806	1.0000
Beverages	229	278	221	0	0 ± 0	0	0 ± 0.1	0.0049	0.1198
All foods	4015	4737	3915	0.7	1.5 ± 2.8	0.7	1.5 ± 3.3	0.6502	0.0045

Mean (±SD) and median NSP fibre content of foods are calculated from all foods recorded in the survey-year. Changes in the distribution of fibre content were tested using Mann–Whitney U-test on all foods reported in each survey year. Paired Wilcoxon-rank sum test was used for food items recorded in the survey both years. Bold values show a significant test at 5%.