Development, Relative Validity, and Reproducibility of a Short Food Frequency Questionnaire for the Japanese
Abstract
:1. Introduction
2. Materials and Methods
2.1. Development of Short Food Frequency Questionnaire
2.2. Study Procedure and Participants
2.3. Photographic Food Records and Interview Survey
2.4. Statistical Analysis
3. Results
3.1. Ranking Performance
3.2. Reproducibility
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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FFQ (Time 1) (Times or Cups/Day) | FFQ (Time 2) (Times or Cups/Day) | Photographic Food Records (g/Day) | ||||||
---|---|---|---|---|---|---|---|---|
Crude | Energy-Adjusted 1 | |||||||
Mean ± SD | Median | Mean ± SD | Median | Mean ± SD | Median | Mean ± SD | Median | |
Foods or Food groups | ||||||||
Rice with barley and millets, brown rice, rice with germ | 0.3 ± 0.7 | 0.1 | 0.3 ± 0.7 | 0.0 | 33 ± 107 | 0 | 33 ± 106 | 0 |
White rice | 1.4 ± 0.9 | 2.0 | 1.2 ± 0.9 | 0.9 | 233 ± 122 | 244 | 246 ± 172 | 208 |
Whole-grain bread, rye bread, barley bread, millet bread | 0.1 ± 0.2 | 0.0 | 0.1 ± 0.2 | 0.0 | 5 ± 18 | 0 | 4 ± 11 | 0 |
Other bread (white bread, etc.) | 0.4 ± 0.4 | 0.2 | 0.5 ± 0.4 | 0.4 | 36 ± 31 | 36 | 39 ± 38 | 33 |
Noodles | 0.3 ± 0.2 | 0.2 | 0.3 ± 0.2 | 0.2 | 79 ± 81 | 70 | 95 ± 147 | 65 |
Potatoes | 0.2 ± 0.2 | 0.2 | 0.3 ± 0.2 | 0.2 | 28 ± 32 | 11 | 27 ± 29 | 11 |
Soy products | 0.5 ± 0.4 | 0.5 | 0.5 ± 0.5 | 0.4 | 52 ± 68 | 31 | 72 ± 123 | 22 |
Nuts | 0.2 ± 0.3 | 0.0 | 0.2 ± 0.3 | 0.0 | 2 ± 6 | 0 | 2 ± 6 | 0 |
Raw vegetables | 0.6 ± 0.4 | 0.5 | 0.6 ± 0.4 | 0.5 | 64 ± 72 | 35 | 64 ± 82 | 36 |
Cooked vegetables | 0.9 ± 0.6 | 0.8 | 0.8 ± 0.5 | 0.8 | 127 ± 53 | 120 | 126 ± 49 | 128 |
Fruits | 0.4 ± 0.4 | 0.2 | 0.4 ± 0.5 | 0.1 | 55 ± 68 | 33 | 60 ± 82 | 17 |
Mushrooms | 0.3 ± 0.3 | 0.2 | 0.3 ± 0.2 | 0.2 | 10 ± 14 | 6 | 10 ± 14 | 5 |
Seaweeds | 0.3 ± 0.2 | 0.2 | 0.2 ± 0.2 | 0.1 | 4 ± 4 | 2 | 4 ± 5 | 3 |
Fish and shellfish (excluding dried fish and salty fish) | 0.3 ± 0.2 | 0.2 | 0.3 ± 0.3 | 0.2 | 46 ± 41 | 40 | 47 ± 42 | 34 |
Beef, pork, liver, processed meat | 0.6 ± 0.4 | 0.5 | 0.5 ± 0.3 | 0.5 | 68 ± 34 | 67 | 66 ± 31 | 64 |
Chicken | 0.5 ± 0.3 | 0.5 | 0.6 ± 0.4 | 0.5 | 43 ± 39 | 39 | 50 ± 65 | 32 |
Eggs | 0.5 ± 0.4 | 0.4 | 0.5 ± 0.4 | 0.2 | 35 ± 25 | 33 | 35 ± 26 | 31 |
Milk, dairy products | 0.6 ± 0.5 | 0.6 | 0.6 ± 0.5 | 0.5 | 93 ± 61 | 91 | 96 ± 70 | 74 |
Miso soup | 0.5 ± 0.6 | 0.2 | 0.5 ± 0.5 | 0.2 | 54 ± 62 | 46 | 83 ± 189 | 10 |
Salty foods (pickled vegetables, dried fish, salty fish, etc.) | 0.2 ± 0.3 | 0.1 | 0.3 ± 0.4 | 0.2 | 17 ± 15 | 13 | 16 ± 15 | 12 |
Fried foods | 0.3 ± 0.2 | 0.2 | 0.4 ± 0.3 | 0.2 | 66 ± 51 | 64 | 64 ± 79 | 45 |
Beverages | ||||||||
Green tea | 1.9 ± 1.7 | 2.0 | 1.8 ± 1.8 | 1.0 | 221 ± 215 | 167 | 219 ± 211 | 208 |
Other tea (black tea, oolong tea, etc.) | 1.8 ± 1.7 | 2.0 | 1.5 ± 1.5 | 0.9 | 348 ± 355 | 265 | 354 ± 351 | 352 |
Coffee | 1.6 ± 1.3 | 2.0 | 1.6 ± 1.1 | 2.0 | 159 ± 152 | 108 | 158 ± 152 | 96 |
Water | 1.5 ± 1.8 | 0.9 | 1.7 ± 1.7 | 1.0 | 329 ± 360 | 200 | 579 ± 1256 | 105 |
100% Fruit and vegetable juice | 0.2 ± 0.3 | 0.0 | 0.2 ± 0.3 | 0.0 | 16 ± 35 | 0 | 19 ± 54 | 0 |
Sugar-sweetened beverages | 0.3 ± 0.7 | 0.0 | 0.3 ± 0.7 | 0.0 | 80 ± 154 | 0 | 84 ± 197 | 0 |
Artificially sweetened beverages | 0.1 ± 0.4 | 0.0 | 0.0 ± 0.1 | 0.0 | 5 ± 24 | 0 | 4 ± 18 | 0 |
FFQ (Time 1) vs. FFQ (Time 2) | Photographic Food Records vs. FFQ (Time 1) | Photographic Food Records vs. FFQ (Time 2) | |||
---|---|---|---|---|---|
Crude | Energy-Adjusted 1 | Crude | Energy-Adjusted 1 | ||
Foods or Food groups | |||||
Rice with barley and millets, brown rice, rice with germ | 0.90 | 0.53 | 0.34 | 0.53 | 0.32 |
White rice | 0.69 | 0.33 | 0.55 | 0.47 | 0.37 |
Whole-grain bread, rye bread, barley bread, millet bread | 0.92 | 0.52 | 0.35 | 0.47 | 0.31 |
Other bread (white bread, etc.) | 0.91 | 0.50 | 0.46 | 0.66 | 0.65 |
Noodles | 0.72 | 0.52 | 0.48 | 0.69 | 0.50 |
Potatoes | 0.77 | 0.10 | 0.03 | −0.05 | −0.13 |
Soy products | 0.81 | 0.47 | 0.32 | 0.45 | 0.30 |
Nuts | 0.84 | 0.32 | 0.15 | 0.41 | 0.17 |
Raw vegetables | 0.91 | 0.50 | 0.28 | 0.57 | 0.24 |
Cooked vegetables | 0.72 | 0.11 | 0.18 | 0.24 | 0.22 |
Fruits | 0.92 | 0.86 | 0.82 | 0.77 | 0.72 |
Mushrooms | 0.62 | 0.52 | 0.53 | 0.34 | 0.45 |
Seaweeds | 0.77 | 0.61 | 0.58 | 0.71 | 0.69 |
Fish and shellfish (excluding dried fish and salty fish) | 0.80 | 0.42 | 0.32 | 0.44 | 0.38 |
Beef, pork, liver, processed meat | 0.14 | −0.12 | −0.01 | 0.25 | 0.21 |
Chicken | 0.59 | 0.31 | 0.36 | 0.44 | 0.39 |
Eggs | 0.68 | 0.55 | 0.49 | 0.48 | 0.48 |
Milk, dairy products | 0.83 | 0.55 | 0.37 | 0.56 | 0.57 |
Miso soup | 0.95 | 0.72 | 0.74 | 0.73 | 0.72 |
Salty foods (pickled vegetables, dried fish, salty fish, etc.) | 0.40 | 0.43 | 0.48 | 0.76 | 0.62 |
Fried foods | 0.72 | 0.44 | 0.20 | 0.35 | −0.03 |
Beverages | |||||
Green tea | 0.94 | 0.57 | 0.53 | 0.48 | 0.46 |
Other tea (black tea, oolong tea, etc.) | 0.73 | 0.50 | 0.57 | 0.41 | 0.43 |
Coffee | 0.96 | 0.77 | 0.68 | 0.79 | 0.75 |
Water | 0.78 | 0.73 | 0.63 | 0.78 | 0.52 |
100% Fruit and vegetable juice | 0.86 | 0.67 | 0.50 | 0.53 | 0.45 |
Sugar-sweetened beverages | 0.81 | 0.50 | 0.43 | 0.66 | 0.53 |
Artificially sweetened beverages | 0.71 | 0.53 | 0.48 | 0.69 | 0.46 |
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Nanri, A.; Fujiwara, A.; Miyake, H.; Kashino, I.; Mizoue, T. Development, Relative Validity, and Reproducibility of a Short Food Frequency Questionnaire for the Japanese. Nutrients 2022, 14, 4394. https://doi.org/10.3390/nu14204394
Nanri A, Fujiwara A, Miyake H, Kashino I, Mizoue T. Development, Relative Validity, and Reproducibility of a Short Food Frequency Questionnaire for the Japanese. Nutrients. 2022; 14(20):4394. https://doi.org/10.3390/nu14204394
Chicago/Turabian StyleNanri, Akiko, Aya Fujiwara, Haruka Miyake, Ikuko Kashino, and Tetsuya Mizoue. 2022. "Development, Relative Validity, and Reproducibility of a Short Food Frequency Questionnaire for the Japanese" Nutrients 14, no. 20: 4394. https://doi.org/10.3390/nu14204394