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Table 5 The comparison of food group (% of energy) consumption between category of SES score 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

SES 1

SES 2

SES 3

SES 4

2019 mean ± SD

2020 mean ± SD

Difference(%)

P-value

2019 mean ± SD

2020 mean ± SD

Difference(%)

P-value

2019 mean ± SD

2020 mean ± SD

Difference(%)

P-value

2019 mean ± SD

2020 mean ± SD

Difference(%)

P-value

1. Grain Group

56.16 ± 14.65

56.19 ± 14.76

0.05

0.875

54.80 ± 13.10

54.96 ± 12.82

0.29

0.392

53.24 ± 12.71

53.63 ± 12.58

0.73

0.043

50.52 ± 13.23

51.13 ± 13.01

1.21

0.002

Bread

39.84 ± 19.91

39.82 ± 20.17

− 0.05

0.939

36.58 ± 17.64

36.62 ± 17.72

0.11

0.906

34.83 ± 16.52

35.21 ± 17.03

1.09

0.124

32.70 ± 15.20

33.06 ± 15.60

1.10

0.123

Cereal

5.04 ± 15.50

5.27 ± 15.76

4.56

0.332

5.14 ± 14.73

5.40 ± 14.82

5.06

0.240

4.70 ± 13.65

5.06 ± 13.83

7.66

0.076

3.52 ± 11.23

4.19 ± 12.16

19.03

 < 0.001

Rice and pasta

11.27 ± 11.06

11.09 ± 11.08

− 1.60

0.306

13.06 ± 10.18

12.94 ± 10.14

− 0.92

0.412

13.71 ± 10.30

13.34 ± 10.30

− 2.70

0.017

14.28 ± 10.89

13.88 ± 10.84

− 2.80

0.014

2. Vegetables Group

4.73 ± 2.90

5.23 ± 2.82

10.57

 < 0.001

4.72 ± 2.75

4.96 ± 2.65

5.08

 < 0.001

4.78 ± 2.92

4.98 ± 2.68

4.18

 < 0.001

4.95 ± 2.76

5.12 ± 2.65

3.43

 < 0.001

Starchy roots

1.68 ± 1.35

1.88 ± 1.33

11.90

 < 0.001

1.59 ± 1.21

1.77 ± 1.30

11.32

 < 0.001

1.58 ± 1.37

1.73 ± 1.26

9.49

 < 0.001

1.55 ± 1.09

1.70 ± 1.55

9.68

 < 0.001

Cruciferous vegetables

0.02 ± 0.11

0.03 ± 0.14

50.00

0.179

0.04 ± 0.14

0.04 ± 0.12

0.00

0.020

0.04 ± 0.14

0.04 ± 0.12

0.00

0.701

0.05 ± 0.16

0.05 ± 0.13

0.00

0.218

Leafy green vegetables

0.25 ± 0.34

0.23 ± 0.32

− 8.00

 < 0.001

0.29 ± 0.33

0.28 ± 0.31

− 3.45

0.035

0.32 ± 0.32

0.30 ± 0.30

− 6.25

 < 0.001

0.36 ± 0.34

0.34 ± 0.32

− 5.56

 < 0.001

Other vegetables

2.79 ± 2.13

3.11 ± 1.99

11.47

 < 0.001

2.83 ± 2.05

2.90 ± 1.89

2.47

0.011

2.86 ± 2.18

2.94 ± 1.92

2.80

0.005

3.03 ± 2.11

3.07 ± 1.93

1.32

0.170

3. Fruits Group

2.49 ± 2.51

2.26 ± 2.31

− 9.24

 < 0.001

2.86 ± 2.48

2.65 ± 2.31

− 7.34

 < 0.001

3.25 ± 2.62

2.93 ± 2.44

− 9.85

 < 0.001

3.98 ± 3.21

3.62 ± 3.02

− 9.05

 < 0.001

Fresh fruits

2.35 ± 2.38

2.06 ± 2.14

− 12.34

 < 0.001

2.72 ± 2.40

2.46 ± 2.16

− 9.56

 < 0.001

3.08 ± 2.50

2.73 ± 2.33

− 11.36

 < 0.001

3.76 ± 3.10

3.37 ± 2.91

− 10.37

 < 0.001

Dried fruits

0.14 ± 0.64

0.19 ± 0.71

35.71

 < 0.001

0.13 ± 0.50

0.19 ± 0.62

46.15

 < 0.001

0.16 ± 0.63

0.19 ± 0.58

18.75

 < 0.001

0.21 ± 0.71

0.25 ± 0.79

19.05

0.001

4. Dairy

4.32 ± 3.59

4.31 ± 3.17

− 0.23

0.862

4.64 ± 3.33

4.61 ± 3.23

− 0.65

0.524

5.01 ± 3.39

4.88 ± 3.12

− 2.59

0.007

5.46 ± 3.56

5.36 ± 3.25

− 1.83

0.075

5. Meat Group

10.27 ± 5.94

10.53 ± 5.80

2.53

0.004

10.81 ± 5.76

11.23 ± 5.64

3.89

 < 0.001

11.46 ± 5.68

11.71 ± 5.62

2.18

0.003

12.74 ± 6.400

12.97 ± 6.15

1.81

0.014

Red meat

0.44 ± 1.86

0.50 ± 1.67

13.64

0.031

0.62 ± 2.12

0.68 ± 1.90

9.68

0.058

0.79 ± 2.13

0.92 ± 2.36

16.46

 < 0.001

1.29 ± 2.97

1.47 ± 3.17

13.95

 < 0.001

Processed meat

0.07 ± 0.36

0.09 ± 0.38

28.57

 < 0.001

0.11 ± 0.43

0.16 ± 0.47

45.45

 < 0.001

0.14 ± 0.51

0.16 ± 0.46

14.29

0.008

0.14 ± 0.49

0.16 ± 0.46

14.29

0.001

Poultry

4.67 ± 3.36

4.50 ± 3.15

− 3.64

0.001

4.44 ± 2.68

4.32 ± 2.63

− 2.70

0.004

4.54 ± 2.72

4.37 ± 2.49

− 3.74

 < 0.001

4.69 ± 2.80

4.46 ± 2.53

− 4.90

 < 0.001

Fish

0.19 ± 0.67

0.22 ± 0.75

15.79

0.003

0.26 ± 0.93

0.27 ± 0.73

3.85

0.533

0.34 ± 0.83

0.32 ± 0.79

− 5.88

0.085

0.51 ± 1.00

0.47 ± 0.90

− 7.84

0.002

Eggs

2.17 ± 1.89

2.26 ± 1.75

4.15

0.001

2.16 ± 1.68

2.23 ± 1.52

3.24

0.004

2.17 ± 1.57

2.25 ± 1.51

3.69

 < 0.001

2.23 ± 1.61

2.28 ± 1.54

2.24

0.022

Legumes

2.46 ± 3.70

2.56 ± 3.40

4.07

0.062

2.81 ± 3.80

2.96 ± 3.61

5.34

0.007

2.94 ± 3.77

2.97 ± 3.40

1.02

0.507

2.96 ± 3.76

3.02 ± 3.44

2.03

0.268

Nuts

0.24 ± 1.19

0.37 ± 1.42

54.17

 < 0.001

0.37 ± 1.32

0.57 ± 1.53

54.05

 < 0.001

0.51 ± 1.47

0.69 ± 1.70

35.29

 < 0.001

0.89 ± 2.36

1.08 ± 2.28

21.35

 < 0.001

6. Fats, oils, sugars, and sweets

22.71 ± 11.56

22.17 ± 11.12

− 2.38

0.002

22.77 ± 9.91

22.15 ± 9.45

− 2.72

 < 0.001

22.75 ± 9.56

22.41 ± 9.10

− 1.49

0.014

22.84 ± 9.71

22.29 ± 9.12

− 2.41

 < 0.001

Hydrogenated fats*

6.53 ± 10.49

4.67 ± 9.22

− 28.48

 < 0.001

6.45 ± 9.33

5.01 ± 8.44

− 22.33

 < 0.001

5.76 ± 8.73

4.91 ± 8.10

− 14.76

 < 0.001

4.76 ± 8.12

3.86 ± 7.12

− 18.91

 < 0.001

Vegetable oils

8.20 ± 8.75

9.90 ± 8.94

20.73

 < 0.001

8.12 ± 7.89

9.26 ± 7.81

14.04

 < 0.001

8.62 ± 7.65

9.25 ± 7.49

7.31

 < 0.001

9.22 ± 7.54

9.76 ± 7.23

5.86

 < 0.001

Sugar

7.39 ± 5.98

7.02 ± 5.98

− 5.01

 < 0.001

7.30 ± 5.43

7.01 ± 4.84

− 3.97

 < 0.001

7.18 ± 5.29

7.21 ± 4.62

0.42

0.714

7.37 ± 5.49

7.33 ± 4.85

− 0.54

0.584

Sweets desserts

0.58 ± 1.74

0.56 ± 1.69

− 3.45

0.622

0.88 ± 1.73

0.85 ± 1.71

− 3.41

0.303

1.17 ± 2.03

1.03 ± 1.800

− 11.97

 < 0.001

1.47 ± 2.27

1.32 ± 2.07

− 10.20

 < 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. SES Socioeconomic status
  4. P-value was reported by t-test for a comparison of food group (% of energy) consumption between category of SES score at two time points (2019 and 2020)
  5. The significant level is considered as P-value < 0.05
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Journal of Health, Population and Nutrition

ISSN: 2072-1315

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