Table 3 Regression model of the contribution of NOVA groups to total Na consumption
Coef | p value | 95% IC | Shapley value Percent estimate | ||
|---|---|---|---|---|---|
NOVA group 1 | Reference | ||||
NOVA group 2 | −57.3 | 0.52 | −237.3 | 122.7 | 4% |
NOVA group 3 | 89.4 | 0.03 | 9.5 | 169.4 | 33% |
NOVA group 4 | 80.9 | 0.01 | 18.2 | 143.6 | 53% |
Na from seasoning powder | −122.0 | 0.49 | −479.7 | 235.8 | 2% |
Na from salt shaker | 1.1 | 0.18 | −0.5 | 2.7 | 8% |