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Table 3 The comparison of food group (% of energy) consumption between urban and rural at two time points (2019 and 2020)

From: Comparing food consumption during the COVID-19 pandemic: analysis of household income and expenditure survey data in Iran

Variables

Urban

Rural

2019 mean ± SD

2020 mean ± SD

Difference (%)

P-value

2019 mean ± SD

2020 mean ± SD

Difference (%)

P-value

1. Grain Group

54.16 ± 13.67

55.29 ± 13.51

2.09

 < 0.001

53.16 ± 13.48

52.68 ± 13.23

− 0.90

0.001

Bread

33.41 ± 19.12

34.08 ± 19.66

2.01

0.001

38.29 ± 15.60

38.04 ± 15.68

− 0.65

0.122

Cereal

8.10 ± 18.02

8.56 ± 18.33

5.68

0.021

1.31 ± 6.80

1.60 ± 7.13

22.14

 < 0.001

Rice and pasta

12.64 ± 10.20

12.64 ± 10.47

0.00

0.999

13.54 ± 11.07

13.03 ± 10.80

− 3.77

 < 0.001

2. Vegetables Group

4.57 ± 2.71

4.77 ± 2.66

4.38

 < 0.001

4.99 ± 2.93

5.35 ± 2.71

7.21

 < 0.001

Starchy roots

1.53 ± 1.34

1.72 ± 1.31

12.42

 < 0.001

1.66 ± 1.17

1.81 ± 1.22

9.04

 < 0.001

Cruciferous vegetables

0.03 ± 0.12

0.03 ± 0.13

0.00

0.190

0.05 ± 0.15

0.05 ± 0.13

0.00

0.836

Leafy green vegetables

0.26 ± 0.31

0.25 ± 0.30

− 3.85

0.013

0.35 ± 0.35

0.32 ± 0.32

− 8.57

 < 0.001

Other vegetables

2.77 ± 1.95

2.79 ± 1.88

0.72

0.340

2.98 ± 2.26

3.21 ± 1.96

7.72

 < 0.001

3. Fruits Group

2.74 ± 2.64

2.55 ± 2.59

− 6.93

 < 0.001

3.53 ± 2.85

3.19 ± 2.54

− 9.63

 < 0.001

Fresh fruits

2.58 ± 2.55

2.36 ± 2.48

− 8.53

 < 0.001

3.37 ± 2.71

2.95 ± 2.39

− 12.46

 < 0.001

Dried fruits

0.16 ± 0.57

0.18 ± 0.64

12.50

0.006

0.16 ± 0.68

0.23 ± 0.68

43.75

 < 0.001

4. Dairy

4.74 ± 3.54

4.54 ± 3.35

− 4.22

 < 0.001

4.99 ± 3.44

5.05 ± 3.06

1.20

0.063

5. Meat Group

11.07 ± 6.07

10.92 ± 5.88

− 1.36

0.016

11.58 ± 5.96

12.30 ± 5.79

6.22

 < 0.001

Red meat

0.81 ± 2.78

0.89 ± 2.76

9.88

0.005

0.78 ± 1.82

0.90 ± 2.01

15.38

 < 0.001

Processed meat

0.12 ± 0.43

0.12 ± 0.40

0.00

0.192

0.10 ± 0.47

0.17 ± 0.48

70.00

 < 0.001

Poultry

4.31 ± 2.76

4.28 ± 2.70

− 0.70

0.182

4.84 ± 3.00

4.54 ± 2.70

− 6.20

 < 0.001

Fish

0.28 ± 0.86

0.27 ± 0.75

− 3.57

0.530

0.38 ± 0.89

0.37 ± 0.85

− 2.63

0.448

Eggs

1.88 ± 1.59

1.95 ± 1.55

3.72

 < 0.001

2.47 ± 1.73

2.55 ± 1.55

3.24

 < 0.001

Legumes

3.21 ± 3.87

2.85 ± 3.49

− 11.21

 < 0.001

2.41 ± 3.62

2.92 ± 3.45

21.16

 < 0.001

Nuts

0.43 ± 1.42

0.53 ± 1.56

23.26

 < 0.001

0.57 ± 1.87

0.89 ± 1.97

56.14

 < 0.001

6. Fats, oils, sugars, and sweets

23.01 ± 10.12

22.31 ± 9.92

− 3.04

 < 0.001

22.54 ± 10.27

22.21 ± 9.51

− 1.46

0.001

Hydrogenated fats*

6.86 ± 9.56

5.34 ± 8.83

− 22.16

 < 0.001

4.94 ± 8.79

3.92 ± 7.61

− 20.65

 < 0.001

Vegetable oils

7.66 ± 7.63

8.86 ± 7.90

15.67

 < 0.001

9.37 ± 8.19

10.18 ± 7.81

8.64

 < 0.001

Sugar

7.60 ± 5.39

7.31 ± 4.97

− 3.82

 < 0.001

7.03 ± 5.68

6.99 ± 4.92

− 0.57

0.446

Sweets desserts

0.87 ± 1.66

0.79 ± 1.66

− 9.20

 < 0.001

1.18 ± 2.24

1.10 ± 1.99

− 6.78

 < 0.001

  1. *Hydrogenated fats (also called trans-fatty acids) are manufactured fats created during a process called hydrogenation whereby hydrogen units are added to polyunsaturated fatty acids to prevent them from becoming rancid and to keep them solid at room temperature
  2. Statistics are expressed as mean ± SD
  3. P-value was reported by t-test for a comparison of food group consumption (% of energy) between urban and rural at two time points (2019 and 2020s)
  4. The significant level is considered as P-value < 0.05