Table 6

Number (%) of participants eating specific categories of food at baseline, 6 and 12 months of follow-up*

Food categoryBaseline6 months12 months
Milk
 Skimmed16 (17)23 (24)21 (21)
 Semi-skimmed73 (76)69 (70)72 (74)
 Full cream3 (3)1 (1)1 (1)
 None4 (4)5 (5)4 (4)
 Item missing2 (2)
Bread
 Wholemeal39 (40)43 (44)39 (40)
 Brown22 (22)30 (31)42 (43)
 White29 (30)16 (169 (9)
 None3 (3)3 (3)6 (6)
 Item missing5 (5)6 (6)6 (6)
Spread
 Low fat/sterol18 (18)21 (21)22 (22)
 Soft margarine30 (31)35 (36)36 (37)
 Butter/hard margarine42 (43)28 (29)24 (25)
 None7 (7)13 (13)16 (16)
 Item missing1 (1)1 (1)
Fat (cooking)
 Spray oil20 (20)21 (21)16 (16)
 Oil63 (64)67 (68)69 (70)
 Hard fat/lard1 (1)2 (2)0(0)
 None13 (13)7 (7)12 (12)
 Item missing1 (1)1 (1)1 (1)
Portions/day of fruit and vegetables
 ≤223 (24)5 (5)3 (3)
 3–440 (41)37 (38)44 (45)
 ≥529 (30)56 (57)51 (52)
 Item missing6 (6)
  • *Participants who completed the follow-up at 12 months (n=132), with dietary data at all three time points (n=98).