Table 5.

Cost (GBP) 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	0.48 [0.42, 0.56] °	0.33 [0.31, 0.35] °	−0.15 [0.23, −0.08] *	0.25 [0.23, 0.26] °	−0.23 [−0.31, −0.17] *
Low total fats, salt and/or total sugar content	0.33 [0.29, 0.37]	0.23 [0.21, 0.25]	−0.10 [−0.14, −0.04] *	0.18 [0.18, 0.19]	−0.14 [−0.18, −0.10] *
High total fats, salt and/or total sugar content	0.61 [0.53, 0.71]	0.39 [0.37, 0.42]	−0.21 [−0.34, −0.13] *	0.35 [0.33, 0.38]	−0.25 [−0.35, −0.17] *
All fruit and vegetables	1.26 [1.00, 1.60] °	0.55 [0.48, 0.62] °	−0.71 [−1.04, −0.45] *	0.44 [0.35, 0.52] °	−0.82 [−1.15, −0.55] *
Low total fats, salt and/or total sugar content	1.57 [1.26, 1.96]	0.58 [0.50, 0.65]	−0.98 [−1.36, −0.65] *	0.51 [0.43, 0.63]	−1.03 [−1.45, −0.68] *
High total fats, salt and/or total sugar content	0.41 [0.29, 0.54]	0.35 [0.22, 0.54]	−0.02 [−0.23, 0.21]	0.28 [0.17, 0.35]	−0.12 [−0.29, 0.01]
All potatoes, bread, rice, pasta, and other starchy carbohydrates	0.07 [0.06, 0.09]	0.08 [0.07, 0.1]	0.01 [−0.01,0.03]	0.14 [0.13, 0.15]	0.06 [0.04,0.08] *
Low total fats, salt and/or total sugar content	0.07 [0.05, 0.09]	0.08 [0.07, 0.10]	0.01 [−0.01, 0.03]	0.15 [0.13, 0.17]	0.07 [0.10, 0.04] *
High total fats, salt and/or total sugar content	0.13 [0.06, 0.17]	0.09 [0.06, 0.20]	−0.02 [−0.09, 0.09]	0.13 [0.13, 0.14]	0.01 [−0.03, 0.07]
All beans, pulses, fish, eggs, meat, and other proteins	0.45 [0.41, 0.54] °	0.33 [0.32, 0.36] °	−0.11 [−0.20, −0.07] *	0.33 [0.31, 0.35] °	−0.12 [−0.21, −0.07] *
Low total fats, salt and/or total sugar content	0.61 [0.53, 0.72]	0.40 [0.0.36, 0.43]	−0.20 [−0.32, −0.12] *	0.40 [0.37, 0.43]	−0.21 [−0.32. −0.13] *
High total fats, salt and/or total sugar content	0.33 [0.27, 0.38]	0.25 [0.22, 0.27]	−0.08 [−0.13, −0.01] *	0.24 [0.22, 0.26]	−0.09 [−0.13, −0.02] *
All plant-based proteins	0.19 [0.18, 0.36]	0.20 [0.15, 0.24] °	−0.01 [−0.07, 0.05]	0.28 [0.23, 0.40] °	0.03 [−0.02, 0.10]
Low total fats, salt and/or total sugar content	0.24 [0.18, 0.35]	0.20 [0.17, 0.26]	−0.03 [−0.15, 0.48]	0.23 [0.20, 0.30]	0.03 [−0.09, 0.17]
High total fats, salt and/or total sugar content	0.17 [0.14, 0.19]	0.15 [0.05, 0.39]	−0.01 [−0.10, 0.22]	0.14 [0.07, 0.21]	−0.17 [−0.09, 0.05]
All animal-based protein	0.55 [0.47, 0.61] °	0.34 [0.32, 0.37] °	−0.21 [−0.27, −0.12] *	0.34 [0.32, 0.36] °	−0.21 [−0.28,−0.13] *
Low total fats, salt and/or total sugar content	0.70 [0.60, 0.80]	0.42 [0.38, 0.45]	−0.27 [−0.39, −0.17] *	0.41 [0.38, 0.44]	−0.28 [−0.39, −0.17] *
High total fats, salt and/or total sugar content	0.37 [0.33, 0.43]	0.25 [0.22, 0.27]	−0.12 [−0.19, −0.07] *	0.24 [0.23, 0.27]	−0.12 [−0.18, −0.07] *
All dairy and alternatives	0.18 [0.15, 0.24]	0.23 [0.22, 0.26] °	0.05 [−0.01, 0.01]	0.32 [0.29, 0.36] °	0.13 [0.09, 0.19] *
Low total fats, salt and/or total sugar content	0.18 [0.15, 0.23]	0.36 [0.31, 0.48]	0.18 [0.09, 0.31] *	0.38 [0.33, 0.44]	0.20 [0.12, 0.27] *
High total fats, salt and/or total sugar content	0.23 [0.13, 0.57]	0.22 [0.20, 0.24]	−0.01 [−0.34, 0.09]	0.24 [0.19, 0.28]	−0.01 [−0.32, 0.12]

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. Median differences obtained from 10,000 bootstrapped median values of each NOVA category. * Values in bold show sstatistical 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.