Table 3.
NRF 8.3 index differences across food groups and NOVA categories.
| Food Group | NOVA 1 | NOVA 3 | NOVA 4 | ||
|---|---|---|---|---|---|
| Median [95% CI] |
Median [95% CI] |
Difference Compared to NOVA 1 [95% CI] | Median [95% CI] |
Difference Compared to NOVA 1 [95% CI] | |
| All items | 399 [380, 423] ° | 310 [294, 321] ° | −88 [−120, −65] * | 244 [232, 255] ° | −153 [−183, −131] * |
| Low total fats, salt and/or total sugar content | 456 [428, 482] | 401 [395, 418] | −54 [−80, −22] * | 312 [304, 318] | −145 [−171, −114] * |
| High total fats, salt and/or total sugar content | 251 [237, 286] | 197 [185, 207] | −56 [−92, −35] * | 164 [153, 175] | −88 [−124, −67] * |
| All fruit and vegetables | 592 [581, 599] ° | 488 [473, 505] ° | −103 [−120, −84] * | 376 [354, 399] ° | −214 [−239, −190] * |
| Low total fats, salt and/or total sugar content | 598 [592, 614] | 495 [483, 518] | −104 [−123, −79] * | 396 [362, 406] | −203 [−238, −198] * |
| High total fats, salt and/or total sugar content | 452 [388, 484] | 404 [313, 439] | −57 [−158, 20] | 348 [306, 365] | −112 [−159, −44] * |
| All potatoes, bread, rice, pasta, and other starchy carbohydrates | 399 [378, 414] ° | 260 [240, 278] ° | −136 [−164, −105] * | 269 [252, 283] ° | −127 [−154, −100] * |
| Low total fats, salt and/or total sugar content | 400 [381, 420] | 392 [353, 399] | −11 [−53, 12] | 328 [318, 339] | −71 [−94, −48] * |
| High total fats, salt and/or total sugar content | 150 [−148, 413] | 152 [131, 178] | 0.97 [−265, 303] | 165 [146, 182] | 14 [−249, 313] |
| All beans, pulses, fish, eggs, meat, and other proteins | 281 [274, 298] ° | 293 [284, 312] ° | 10 [−6, 30] | 265 [255, 281] ° | −17 [−34, −1] * |
| Low total fats, salt and/or total sugar content | 304 [291, 327] | 359 [341, 375] | 53 [23, 76] * | 320 [303, 339] | 13 [−16, 38] |
| High total fats, salt and/or total sugar content | 231 [213, 244] | 226 [214, 244] | −2 [−23, 25] | 209 [192, 224] | −29 [−43, 2] |
| All plant-based proteins | 496 [445, 536] ° | 480 [442, 515] ° | −13 [−63, 43] | 431 [410, 450] ° | −65 [−108, −12] * |
| Low total fats, salt and/or total sugar content | 560 [539, 650] | 505 [472, 537] | −63 [−155, −17] * | 447 [424, 516] | −117 [−207, −41] * |
| High total fats, salt and/or total sugar content | 373 [325, 416] | 242 [147, 325] | −115 [−219, −13] * | 367 [255, 408] | −14 [−139, 59] |
| All animal-based protein | 265 [256, 274] | 343 [330, 359] ° | 20 [6, 34] * | 254 [240, 264] | −11 [−27, 3] |
| Low total fats, salt and/or total sugar content | 287 [278, 300] | 342 [329, 361] | 56 [36, 76] * | 300 [280, 317] | 14 [−8, 33] |
| High total fats, salt and/or total sugar content | 205 [189, 221] | 225 [212, 244] | 24 [−1, 50] | 207 [187, 217] | 1 [−26, 21] |
| All dairy and alternatives | 312 [277, 320] | 173 [165, 188] ° | −135 [−151, −106] * | 234 [205, 260] ° | −74 [−104, −40] * |
| Low total fats, salt and/or total sugar content | 314 [277, 321] | 277 [242, 303] | −33 [−72, 2] | 296 [275, 320] | −14 [−37, 19] |
| High total fats, salt and/or total sugar content | 274 [200, 402] | 166 [160, 175] | −108 [−236, −33] * | 161 [138, 182] | −113 [−240, −37] * |
Data represent median differences obtained from 10,000 bootstrapped median values of each NOVA category. High sugar products are defined as food with ≥22.5 g/100 g or drinks with ≥11.25 g/100 g of total sugar; high-fat products are defined as food with ≥17.5 g/100 g of fat, or ≥5.0 g/100 g saturated fat or drinks ≥8.75 g/100 g of fat or ≥2.5 g/100 g of saturated fat; high salt is defined as food with ≥1.5 g/100 g of salt or drinks ≥0.75 g/100 g of salt. * Values in bold show statistical difference within food groups across NOVA categories (interpreted as significant at a p-value of 0.05). ° Statistical difference (p-value < 0.05) within food groups between low and high, total fats, salt and/or total sugar content items. CI: Confidence Interval.