Gender-specific, age-standardised prevalences for unfavourable-dietary cardiovascular-disease risk factors in four Scottish Health Surveys 1995, 1998, 2003 and 2008 stratified by occupational social class
| Men | Slope (p value) | Women | Slope (p value) | |||||||
| Proportion (%) (95% CI) | Proportion (%) (95% CI) | |||||||||
| 1995 | 1998 | 2003 | 2008 | 1995 | 1998 | 2003 | 2008 | |||
| Low fruit/vegetables* | ||||||||||
| All | – | – | 76.6 (74.8 to 78.3) | 76.6 (74.6 to 78.5) | −0.003 | – | – | 72.8 (71.0 to 74.5) | 71.0 (69.0 to 73.1) | −0.34 |
| I Professional | – | – | 64.1 (57.7 to 70.6) | 66.2 (59.0 to 73.5) | 0.42 | – | – | 51.5 (41.0 to 62.0) | 55.4 (44.5 to 66.2) | 0.77 |
| II Managerial | – | – | 72.8 (69.4 to 76.1) | 71.7 (67.9 to 75.6) | −0.20 | – | – | 65.7 (62.5 to 69.0) | 65.7 (62.2 to 69.3) | 0.003 |
| III Skilled NM | – | – | 71.7 (65.9 to 77.4) | 79.9 (74.4 to 85.3) | 1.64 | – | – | 76.8 (73.7 to 79.8) | 72.6 (69.0 to 76.1) | −0.84 |
| III Skilled M | – | – | 80.8 (77.9 to 83.7) | 83.1 (79.9 to 86.3) | 0.46 | – | – | 77.0 (70.8 to 83.2) | 82.2 (75.5 to 88.8) | 1.04 |
| IV Partly skilled | – | – | 83.9 (79.8 to 88.0) | 76.0 (70.8 to 81.3) | −1.58 | – | – | 77.2 (73.3 to 81.2) | 75.8 (71.1 to 80.6) | −0.28 |
| V Unskilled | – | – | 92.4 (87.3 to 97.4) | 82.0 (74.6 to 89.5) | −2.07 | – | – | 83.9 (77.7 to 90.1) | 75.8 (67.3 to 84.4) | −1.61 |
| SII (p value) | 22.7 (0.004) | 15.1 (0.09) | −1.52 | 23.5 (0.01) | 19.2 (0.02) | −0.85 | ||||
| High salt use | ||||||||||
| All | 37.6 (35.9 to 39.3) | 36.7 (35.0 to 38.4) | 29.5 (27.7 to 31.3) | 21.4 (18.3 to 24.4) | −1.29 (0.01) | 25.7 (24.2 to 27.3) | 25.8 (24.3 to 27.3) | 19.2 (17.7 to 20.7) | 15.0 (12.5 to 17.6) | −0.88 (0.03) |
| I Professional | 21.9 (16.3 to 27.5) | 19.9 (14.5 to 25.2) | 13.7 (9.3 to 18.1) | 14.5 (4.9 to 24.0) | −0.64 (0.10) | 11.3 (4.2 to 18.5) | 6.5 (1.0 to 12.1) | 2.5 (−1.1 to 6.1) | 2.9 (−2.7 to 8.5) | −0.63 (0.12) |
| II Managerial | 28.7 (25.5 to 31.8) | 29.1 (25.9 to 32.2) | 24.2 (21.1 to 27.4) | 11.8 (7.0 to 16.5) | −1.31 (0.07) | 18.0 (15.3 to 20.8) | 20.8 (18.1 to 23.6) | 12.9 (10.6 to 15.1) | 11.4 (7.3 to 15.4) | −0.67 (0.14) |
| III Skilled NM | 32.0 (26.7 to 37.3) | 32.8 (27.5 to 38.1) | 27.5 (22.1 to 32.9) | 23.8 (15.3 to 32.2) | −0.70 (0.04) | 23.9 (21.4 to 26.4) | 23.3 (20.8 to 25.9) | 19.0 (16.3 to 21.6) | 14.7 (10.3 to 19.0) | −0.74 (0.01) |
| III Skilled M | 45.5 (42.6 to 48.4) | 41.7 (38.8 to 44.6) | 33.0 (29.8 to 36.3) | 26.0 (20.3 to 31.7) | −1.53 (0.001) | 27.9 (22.5 to 33.2) | 29.9 (24.5 to 35.4) | 20.4 (14.9 to 26.0) | 24.9 (12.7 to 37.1) | −0.43 (0.41) |
| IV Partly skilled | 41.8 (37.2 to 46.4) | 45.7 (41.3 to 50.0) | 38.6 (33.7 to 43.6) | 29.4 (20.3 to 38.6) | −1.07 (0.12) | 33.9 (30.0 to 37.8) | 32.5 (28.8 to 36.2) | 27.2 (23.3 to 31.1) | 15.8 (10.1 to 21.5) | −1.39 (0.04) |
| V Unskilled | 48.6 (40.5 to 56.8) | 46.6 (38.5 to 54.7) | 44.5 (35.3 to 53.6) | 20.3 (7.4 to 33.1) | −2.05 (0.12) | 34.9 (29.6 to 40.1) | 38.7 (32.7 to 44.8) | 37.0 (29.4 to 44.6) | 21.2 (8.9 to 33.4) | −1.05 (0.25) |
| SII (p value) | 27.5 (0.02) | 28.0 (0.001) | 26.5 (<0.001) | 19.6 (0.04) | −0.60 (0.12) | 23.1 (<0.001) | 22.4 (0.005) | 26.0 (0.003) | 11.8 (0.07) | −0.72 (0.33) |
High salt use, at the table generally add salt to food without tasting it first; low fruit/vegetables, fewer than five portions per week; M, manual; NM, non-manual; SII, slope index of inequality.
↵* Time trend was not evaluated, as there were only two time points.