Table 3.
Comparison of Pearson’s correlation coefficients of energy and nutrient intake from NOVA groups estimated from a 24-h dietary recall and FFQ
| Pearson’s | ||||||
|---|---|---|---|---|---|---|
| Crude intake | P-value | Energy-adjusted intake * | P-value | Percentage of intake | P-value | |
| Total | ||||||
| Energy (kcal) | 0·39 | <0·0001 | – | – | ||
| Protein (g) | 0·37 | <0·0001 | 0·40 | <0·0001 | – | |
| Fat (g) | 0·41 | <0·0001 | 0·41 | <0·0001 | – | |
| Saturated fat (g) | 0·42 | <0·0001 | 0·41 | <0·0001 | – | |
| Carbohydrate (g) | 0·37 | <0·0001 | 0·47 | <0·0001 | – | |
| Fibre (g) | 0·38 | <0·0001 | 0·43 | <0·0001 | – | |
| Na (mg) | 0·33 | <0·0001 | 0·29 | <0·0001 | – | |
| Average | 0·38 | 0·40 | ||||
| MPF | ||||||
| Energy (kcal) | 0·34 | <0·0001 | – | 0·32 | <0·0001 | |
| Protein (g) | 0·25 | <0·0001 | 0·20 | <0·0001 | 0·11 | <0·0001 |
| Fat (g) | 0·18 | <0·0001 | 0·15 | <0·0001 | 0·16 | <0·0001 |
| Saturated fat (g) | 0·21 | <0·0001 | 0·18 | <0·0001 | 0·16 | <0·0001 |
| Carbohydrate (g) | 0·36 | <0·0001 | 0·39 | <0·0001 | 0·36 | <0·0001 |
| Fibre (g) | 0·26 | <0·0001 | 0·33 | <0·0001 | 0·32 | <0·0001 |
| Na (mg) | 0·13 | <0·0001 | 0·08 | 0·0003 | 0·09 | <0·0001 |
| Average | 0·25 | 0·22 | 0·22 | |||
| PCI | ||||||
| Energy (kcal) | 0·02 | 0·450 | – | −0·02 | 0·420 | |
| Protein (g) | 0·02 | 0·282 | 0·07 | 0·010 | 0·08 | 0·115 |
| Fat (g) | −0·002 | 0·932 | 0·02 | 0·853 | −0·01 | 0·525 |
| Saturated fat (g) | 0·01 | 0·823 | 0·03 | 0·452 | 0·02 | 0·598 |
| Carbohydrate (g) | 0·03 | 0·257 | 0·05 | 0·045 | 0·05 | 0·166 |
| Fibre (g) | −0·03 | 0·205 | −0·02 | 0·625 | −0·01 | 0·004 |
| Na (mg) | 0·04 | 0·096 | 0·04 | 0·083 | −0·01 | 0·703 |
| Average | 0·02 | 0·04 | 0·05 | |||
| PF | ||||||
| Energy (kcal) | 0·18 | <0·0001 | – | 0·06 | 0·018 | |
| Protein (g) | 0·16 | <0·0001 | 0·11 | <0·0001 | 0·04 | 0·036 |
| Fat (g) | 0·15 | <0·0001 | 0·12 | <0·0001 | 0·08 | 0·001 |
| Saturated fat (g) | 0·17 | <0·0001 | 0·13 | <0·0001 | 0·07 | 0·003 |
| Carbohydrate (g) | 0·16 | <0·0001 | 0·11 | <0·0001 | 0·05 | 0·021 |
| Fibre (g) | 0·18 | <0·0001 | 0·23 | <0·0001 | 0·24 | <0·0001 |
| Na (mg) | 0·30 | <0·0001 | 0·29 | <0·0001 | 0·25 | <0·0001 |
| Average | 0·18 | 0·17 | 0·11 | |||
| UPF | ||||||
| Energy (kcal) | 0·35 | <0·0001 | – | 0·34 | <0·0001 | |
| Protein (g) | 0·28 | <0·0001 | 0·26 | <0·0001 | 0·25 | <0·0001 |
| Fat (g) | 0·27 | <0·0001 | 0·27 | <0·0001 | 0·28 | <0·0001 |
| Saturated fat (g) | 0·24 | <0·0001 | 0·25 | <0·0001 | 0·25 | <0·0001 |
| Carbohydrate (g) | 0·34 | <0·0001 | 0·34 | <0·0001 | 0·37 | <0·0001 |
| Fibre (g) | 0·18 | <0·0001 | 0·18 | <0·0001 | 0·35 | <0·0001 |
| Na (mg) | 0·29 | <0·0001 | 0·26 | <0·0001 | 0·28 | <0·0001 |
| Average | 0·28 | 0·26 | 0·30 |
Abbreviations:MPF, unprocessed and minimally processed foods; PCI, processed culinary ingredients; PF, processed foods; UPF, ultra-processed food and drink products.
*
Energy-adjusted intake was estimated using the residual method.