Evaluation of the impact of calorie labeling on McDonald’s restaurant menus: a natural experiment

Table 4 Multivariable-Adjusted Difference-in-Differences (95% CI) for Calories Purchased in Adults and Adolescents by Participant Characteristics

^aAdjusted for age (years, continuous), sex (female [ref], male), race/ethnicity (white [ref], black, Asian, Hispanic, other), BMI (kg/m², continuous), city (Boston [ref], Hartford, Providence, Springfield), and restaurant chain (Burger King [ref], KFC, Subway, Wendy’s). Restaurant location was included as a random effect
^bAdjusted for same variables as in adults, except BMI-for-sex-and-age z score (continuous) was used instead of BMI, and control restaurants included Burger King (ref), Wendy’s, Subway, and Dunkin’ Donuts
^cObesity defined as BMI ≥30 in adults and BMI-for-age-and-sex z score ≥ 1.645 in adolescents

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