Reproducibility and validity of food group intake in a short food frequency questionnaire for the middle-aged Japanese population

Imaeda, Nahomi; Goto, Chiho; Sasakabe, Tae; Mikami, Haruo; Oze, Isao; Hosono, Akihiro; Naito, Mariko; Miyagawa, Naoko; Ozaki, Etsuko; Ikezaki, Hiroaki; Nanri, Hinako; Nakahata, Noriko T.; Kamano, Sakurako K.; Kuriki, Kiyonori; Yaguchi, Yuri T.; Kayama, Takamasa; Kurihara, Ayako; Harada, Sei; Wakai, Kenji

doi:10.1186/s12199-021-00951-3

Environmental Health and Preventive Medicine

Table 3 Spearman's rank correlation coefficients for reproducibility and validity for men and women

From: Reproducibility and validity of food group intake in a short food frequency questionnaire for the middle-aged Japanese population

			Men ( n = 143)						Women ( n = 145)
	FFQ1 vs. FFQ2		FFQ1 vs. DR		FFQ2 vs. DR		FFQ1 vs. FFQ2		FFQ1 vs. DR		FFQ2 vs. DR
	Crude	Energy-adjusted	Energy-adjusted	De-attenuated	Energy-adjusted	De-attenuated	Crude	Energy-adjusted	Energy-adjusted	De-attenuated	Energy-adjusted	De-attenuated
Rice	0.78	0.70	0.63	0.67	0.60	0.63	0.83	0.74	0.56	0.61	0.62	0.66
Bread	0.70	0.67	0.69	0.76	0.69	0.75	0.82	0.75	0.62	0.70	0.62	0.70
Noodles	0.59	0.50	0.48	0.61	0.52	0.65	0.71	0.70	0.27	0.36	0.46	0.63
Potatoes	0.43	0.40	0.11	0.17	0.17	0.26	0.60	0.59	0.29	0.41	0.25	0.34
Soybean products	0.75	0.67	0.30	0.36	0.32	0.37	0.71	0.70	0.40	0.47	0.37	0.44
Green vegetables	0.63	0.57	0.31	0.34	0.32	0.35	0.66	0.64	0.31	0.36	0.42	0.49
Other vegetables	0.50	0.46	0.31	0.35	0.27	0.30	0.62	0.57	0.21	0.24	0.21	0.24
Fruit	0.76	0.73	0.57	0.62	0.63	0.69	0.70	0.65	0.51	0.58	0.42	0.48
Mushrooms	0.58	0.49	0.21	0.26	0.28	0.34	0.57	0.56	0.20	0.26	0.26	0.33
Seaweeds	0.46	0.38	0.28	0.35	0.25	0.30	0.45	0.45	0.17	0.23	0.25	0.33
Fish	0.67	0.61	0.32	0.38	0.53	0.61	0.72	0.67	0.49	0.58	0.58	0.69
Meat	0.56	0.53	0.36	0.41	0.37	0.42	0.63	0.61	0.36	0.41	0.37	0.43
Eggs	0.71	0.70	0.42	0.48	0.43	0.50	0.69	0.67	0.38	0.47	0.43	0.52
Milk	0.77	0.72	0.71	0.76	0.76	0.81	0.86	0.82	0.52	0.56	0.51	0.54
Oils	0.54	0.56	0.33	0.38	0.33	0.39	0.65	0.60	0.29	0.39	0.40	0.53
Confectionery	0.70	0.60	0.47	0.55	0.43	0.51	0.56	0.49	0.21	0.25	0.37	0.45
Green tea	0.69	0.61	0.56	0.59	0.59	0.64	0.74	0.73	0.56	0.62	0.63	0.69
Coffee	0.78	0.77	0.51	0.55	0.57	0.60	0.80	0.67	0.52	0.55	0.52	0.56
Alcoholic beverages	0.88	0.86	0.60	0.63	0.58	0.61	0.89	0.84	0.72	0.77	0.62	0.66
Soybean paste	0.73	0.72	0.54	0.61	0.55	0.61	0.67	0.64	0.63	0.72	0.64	0.72
Median	0.70	0.61	0.44	0.51	0.48	0.55	0.69	0.66	0.39	0.47	0.42	0.52
Minimum	0.43	0.38	0.11	0.17	0.17	0.26	0.45	0.45	0.17	0.23	0.21	0.24
Maximum	0.88	0.86	0.71	0.76	0.76	0.81	0.89	0.84	0.72	0.77	0.64	0.72

The residual method was performed to adjust the energy intake. FFQ: 47-item short food frequency questionnaire, DR: four non-consecutive 3-day weighed dietary records at intervals of 3 months (12 days), SR: Spearman's rank correlation coefficient
De-attenuated SR = observed SR × (1 + λx/n)^0.5, where λx is the ratio of within- to between-individual variance for food group intake, and n is the number of dietary surveys = 4. Rank of food group intake was transformed using the probit function (ref. [21])

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