Assessing the association between food environment and dietary inflammation by community type: a cross-sectional REGARDS study

Table 4 Model-based associations of the food environment with DIS stratified by community type (n = 20,322)

	Higher Density Urban		Lower Density Urban		Suburban/small town		Rural
	β (SE)	p-value	β (SE)	p-value	β (SE)	p-value	β (SE)	p-value
Supermarkets
Percentage, tailored^a	0.67 (0.54)	0.21	0.36 (0.32)	0.27	− 0.16 (0.66)	0.81	− 0.03 (0.43)	0.94
Fast-food restaurants
Percentage, tailored^a	0.46 (0.27)	0.09	0.55 (0.18)	< 0.01	1.50 (0.37)	< .001	0.42 (0.23)	0.06

Bold denotes statistically significant at Bonferroni-corrected α < 0.01 level. Supermarkets and fast-food restaurants were modeled together. We controlled for individual-level covariates, NSEE, and total food outlets in all models. Higher scores indicate more proinflammatory diets (theoretical range: − 14.9–12.8)
^aWe tailored buffer sizes to each community type using 2-, 3-, 10-, and 16 km (1-, 2-, 6-, and 10-mile) buffers for higher density urban, lower density urban, suburban/small town, and rural areas, respectively. Buffer sizes are represented in kilometers rounded to the nearest whole number

ISSN: 1476-072X