Table 2

Consumption of different foods by working time groups

	Regular day work Men=354 Women=256	Non-flight shift work Men=394 Women=147	In-flight work Men=69 Women=260	p Value crude	p Value*
Vegetables one portion or more per day, %
Men	63	49	64	<0.001
Women	81	76	81	0.397
Fruits and berries one portion or more per day, %
Men	44	38	52	0.049
Women	69	67	70	0.784
Low fat milk products, dL/day
Men	2.6 (3.1)	3.0 (3.1)	2.7 (2.9)	0.38	0.46
Women	2.5 (2.0)	2.7 (2.6)	2.6 (2.1)	0.95	0.99
High fat milk (≥2% fat) products, dL/day
Men	0.8 (1.7)	1.2† (1.9)	0.8 (1.0)	0.03	0.13
Women	0.7 (1.3)	0.9† (1.2)	1.0† (1.5)	0.002	0.01
Rye bread or crisp bread, slices/ day
Men	3.2 (2.5)	3.4‡ (2.0)	2.6 (1.9)	0.008	0.01
Women	2.5 (1.5)	2.5 (1.8)	2.5 (1.4)	0.55	0.35
Vegetable oil-based spread on bread, %
Men	75	70	57	0.007
Women	67	65	54	0.009
Low fat cheese, slices/day
Men	3.6 (5.9)	3.5 (5.0)	3.2 (4.7)	0.62	0.66
Women	2.6 (2.7)	3.1 (3.2)	3.7 (6.9)	0.10	0.04
Sugar-containing drinks, dL/day
Men	1.4 (1.6)	1.5 (1.7)	1.5 (1.7)	0.56	0.55
Women	0.9 (1.3)	1.1 (1.5)	1.0 (1.2)	0.19	0.61
Alcohol drinks, portions/week
Men	7.9 (7.5)	7.4 (7.0)	7.6 (5.6)	0.27	0.09
Women	3.9 (4.1)	3.6 (4.3)	4.2 (4.9)	0.17	0.28

Bold p values are statistically significant.
*Adjusted for age, education, sleep, stress and participation in lifestyle intervention meetings.
†p Value <0.05 compared with the day work group.
‡p Value <0.05 compared with the in-flight work group.