Table 4 Average weekly changes in intervention supermarkets over six to 12 months, compared to controls (n = 12)
|  | β (95% CI) |
|---|---|
Total percentage of healthy product sales |  − 0.0 (− 0.0 to 0.0) |
Percentage change within various food groups: | |
 Healthy fruits, vegetables, legumes and nuts sales | − 0.0 (− 0.1 to 0.1) |
 Healthy grain product sales | − 0.0 (− 0.1 to 0.1) |
 Healthy milk and yogurt products sales | − 0.0 (− 0.1 to 0.1) |
 Healthy cheese sales | 0.0 (− 0.1 to 0.1) |
 Healthy meat products, meat substitutes and egg sales | − 0.0 (− 0.1 to 0.1) |
 Healthy fish sales | 0.0 (− 0.1 to 0.1) |
 Healthy oils, fats and herbs and spices sales | 0.0 (− 0.1 to 0.1) |
 Healthy non-alcoholic beverage sales | 0.1 (− 0.1 to 0.2) |
 Healthy product sales from remaining food products | − 0.0 (− 0.1 to 0.0) |
 Unhealthy sweet and savoury snack sales of total sales | − 0.0 (− 0.0 to 0.0) |
Total sales revenue (Euros) | − 76.9 (− 274.6 to 120.4) |