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Table 2 Percentages of organic food consumers by food group according to quartiles of the CFC

From: Association between time perspective and organic food consumption in a large sample of adults

  All Quartiles of consideration of future consequences P a
Food groups (%) n % Q1 Q2 Q3 Q4  
All 27,634 93.5 90.4 92.8 94.6 96.0 < .0001
Fruits and vegetables
 (including juices and soups)
27,618 83.0 77.3 81.7 84.9 87.8 < .0001
Seafood 26,579 50.8 45.3 50.7 52.7 54.2 < .0001
Meat, poultry, and processed meat 26,550 73.3 68.2 72.3 75.6 77.1 < .0001
Eggs 26,494 76.6 71.2 75.4 78.5 81.5 < .0001
Dairy products 27,177 69.7 62.6 68.1 72.1 75.8 < .0001
Starchy refined foods 27,603 77.5 70.4 75.6 80.1 83.6 < .0001
Whole-grain products 22,527 71.4 63.9 69.6 73.8 77.2 < .0001
Legumes 24,811 55.0 47.2 52.5 57.0 62.5 < .0001
Fats
 (oil, butter, and margarine)
27,537 71.3 64.4 69.9 73.1 77.6 < .0001
Fatty sweets
 (including cake, chocolate, ice cream, and pancakes)
27,501 69.1 61.1 67.2 72.1 75.7 < .0001
Non-fatty sweets
 (including honey, jelly, sugar, and candy)
26,296 69.7 63.1 68.2 71.9 75.3 < .0001
Fast food 26,838 53.0 45.1 51.4 56.0 59.2 < .0001
Snacks
 (including chips and salted biscuits)
25,902 47.0 39.1 45.5 49.1 54.0 < .0001
Dressings and sauces 27,126 55.7 48.7 54.5 57.7 61.5 < .0001
Dairy products and meat substitutes
 (including soya-based products)
11,382 85.7 82.0 84.8 86.5 88.3 < .0001
Non-alcoholic beverages 27,552 67.1 58.9 64.7 69.8 74.7 < .0001
Alcoholic beverages 25,417 58.7 50.5 56.6 61.5 65.7 < .0001
  1. ap-value is based on χ2 test and adjusted for multiple testing with a Hochberg procedure