Table 3 Average changes in intervention participants over six to 12 months, compared to controls (ntotal = 361)
|  | β (95% CI) |
|---|---|
Primary outcome | |
Diet quality, scored 0 (low) to 150 (high) | − 1.1 (− 3.8 to 1.7) |
Secondary outcomes | |
Cardiometabolic measures: | |
 HbA1ca, mmol/mol | 0.6 (− 0.1 to 1.3) |
 LDL-cholesterolb, mmol/L | − 0.0 (− 0.2 to 0.1) |
 HDL-cholesterolc, mmol/L | − 0.0 (− 0.1 to 0.0) |
 Total cholesterold, mmol/L | 0.0 (− 0.2 to 0.2) |
 Total cholesterol/HDL-ratiod | 0.1 (− 0.1 to 0.2) |
 Triglyceridese, mmol/L | 0.1 (− 0.1 to 0.3) |
 Waist circumference femalesf, cm | 0.7 (− 0.8 to 2.2) |
 Waist circumference malesg, cm | 0.5 (− 2.4 to 3.5) |
Total percentage healthier food purchasingh | 0.7 (− 2.7 to 4.0) |
Total customer satisfactioni, scored 1 (low) to 7 (high) | 0.3 (0.1 to 0.5) |
Food-decision styles for vegetablesj, scored 1 (low) to 7 (high): | |
 Reflective | − 0.1 (− 0.2 to 0.1) |
 Habitual | − 0.1 (− 0.2 to 0.1) |
 Impulsive | 0.0 (− 0.2 to 0.2) |
Food-decision styles for snacksk, scored 1 (low) to 7 (high) | |
 Reflective | − 0.1 (− 0.4 to 0.2) |
 Habitual | 0.2 (− 0.0 to 0.4) |
 Impulsive | 0.1 (− 0.2 to 0.4) |
Nudges and social cognitive factorsi, scored 1 (low) to 7 (high): | |
 Health goals | − 0.1 (− 0.3 to 0.1) |
 Healthy shopping | 0.1 (− 0.1 to 0.3) |
 Perceived social norm | − 0.1 (− 0.2 to 0.1) |
 Attractiveness healthy foods | − 0.2 (− 0.3 to 0.0) |