Table 4 Individual dietary guideline recommendation items at six months by study groups

Guideline recommendation levels

n (%)

n (%)

RR (95% CI)

p value

   ≥ 35 serves per week

38 (11)

10 (3)

3.95 (2.00–7.79)

< 0.001

  25–34 serves per week

49 (15)

21 (6)

2.42 (1.49–3.95)

< 0.001

  15–24 serves per week

132 (39)

99 (28)

1.38 (1.12–1.71)

0.003

   < 15 serves per week

119 (35)

221 (63)

0.56 (0.47–0.66)

< 0.001

   ≥ 14 serves per week

165 (49)

85 (24)

2.02 (1.63–2.50)

< 0.001

  10–13 serves per week

35 (10)

19 (5)

1.91 (1.12, 3.28)

0.015

  6–9 serves per week

65 (19)

110 (31)

0.61 (0.47, 0.80)

< 0.001

   < 6 serves per week

73 (22)

137 (39)

0.55 (0.43, 0.70)

< 0.001

 3. Use of poly and monounsaturated fats^a

334 (99)

345 (98)

1.01 (0.99–1.02)

0.511

 4. Use of margarine and unsaturated fats on bread^a

298 (88)

283 (81)

1.06 (1.00–1.12)

0.056

 5. ≥ 300 g of fish per week^a

152 (45)

91 (26)

1.83 (1.52–2.21)

< 0.001

 6. ≤ 1 takeaway meals per week^b

236 (70)

194 (55)

1.21 (1.09–1.34)

< 0.001

 7. Salt intake control^a

282 (83)

211 (60)

1.39 (1.26–1.52)

< 0.001

 8. ≤ 14 standard alcoholic drinks per week^b

320 (95)

322 (92)

1.02 (1.00–1.04)

0.118

Mean levels of consumption

Mean (95% CI)

Mean (95% CI)

Mean difference (95% CI)

p value

 Serves of vegetables per week

19 (18–20)

13 (12–14)

5.94 (4.61–7.26)

< 0.001

 Serves of fruits per week

12 (11–12.5)

8 (7–9)

3.80 (2.78–4.83)

< 0.001

 Grams of fish per week^c

228 (207–250)

159 (139–179)

69.70 (40.68–98.72)

< 0.001

 Takeaway meals per week^c

1.4 (1.2–1.6)

2.2 (1.9–2.5)

−0.87 (− 1.22 – − 0.51)

< 0.001

 Standard alcoholic drinks per week^c

2.4 (1.7–3.1)

3.1 (2.4–3.9)

−0.74 (− 1.75–0.26)

0.066