Fig. 1: Effects of temperature on added sugar consumption.
a, The total effect of temperature on added food consumption. b, The effect of temperature on added food consumption by food groups. Food groups were identified using the WWEIA food categories (Methods and Supplementary Table 1), which provide an application to analyse foods and beverages as consumed in the American diet based on the FNDDS. The statistics are from two-sided t-tests based on regression analysis, and complete results are presented in Supplementary Tables 3 and 9. The shaded areas show the 95% confidence intervals (mean ± 1.96 s.e.m.).
