Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method

Food frequency questionnaires (FFQ) are commonly used dietary assessment tools. The aim was to assess the relative validity of a 15-item FFQ, designed for the screening of poor dietary patterns with a validated diet history (DH). The study population was derived from the Gothenburg H70 Birth Cohort...

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Autores principales:	Elisabet Rothenberg, Elisabeth Strandhagen, Jessica Samuelsson, Felicia Ahlner, Therese Rydberg Sterner, Ingmar Skoog, Christina E. Lundberg
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	diet history food frequency questionnaire relative validity dietary pattern cardiovascular risk factors screening tool Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/fb2b62c37268438c9dc8fc0404e04faa
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spelling	oai:doaj.org-article:fb2b62c37268438c9dc8fc0404e04faa2021-11-25T18:33:48ZRelative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method10.3390/nu131137542072-6643https://doaj.org/article/fb2b62c37268438c9dc8fc0404e04faa2021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3754https://doaj.org/toc/2072-6643Food frequency questionnaires (FFQ) are commonly used dietary assessment tools. The aim was to assess the relative validity of a 15-item FFQ, designed for the screening of poor dietary patterns with a validated diet history (DH). The study population was derived from the Gothenburg H70 Birth Cohort Studies. The DH registrations were harmonized in accordance with the FFQ frequencies. The agreement was assessed by Cohen’s kappa with corresponding confidence intervals (CI) for the frequency and categorical variables. Bland–Altman plots were used for the numeric variables. The study comprised data from 848 individuals (55.2% women). Overall, there was high agreement between the methods, with the exact and adjacent level of agreement over 80% for eight variables. The proportion attributed to the opposite frequency was fairly low for most of the frequency variables. Most of the kappa values were in fair or moderate agreement. The highest kappa values were calculated for the type of cooking fat (k = 0.68, CI = 0.63–0.72) and sandwich spread (k = 0.55, CI = 0.49–0.53), and the lowest for type of bread (0.13, CI = 0.07–0.20) and sweets (0.22 CI = 0.18–0.27). In conclusion, the FFQ showed overall good agreement compared with the DH. We, therefore, think it, with some improvements, could serve as a simple screening tool for poor dietary patterns.Elisabet RothenbergElisabeth StrandhagenJessica SamuelssonFelicia AhlnerTherese Rydberg SternerIngmar SkoogChristina E. LundbergMDPI AGarticlediet historyfood frequency questionnairerelative validitydietary patterncardiovascular risk factorsscreening toolNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3754, p 3754 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	diet history food frequency questionnaire relative validity dietary pattern cardiovascular risk factors screening tool Nutrition. Foods and food supply TX341-641
spellingShingle	diet history food frequency questionnaire relative validity dietary pattern cardiovascular risk factors screening tool Nutrition. Foods and food supply TX341-641 Elisabet Rothenberg Elisabeth Strandhagen Jessica Samuelsson Felicia Ahlner Therese Rydberg Sterner Ingmar Skoog Christina E. Lundberg Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method
description	Food frequency questionnaires (FFQ) are commonly used dietary assessment tools. The aim was to assess the relative validity of a 15-item FFQ, designed for the screening of poor dietary patterns with a validated diet history (DH). The study population was derived from the Gothenburg H70 Birth Cohort Studies. The DH registrations were harmonized in accordance with the FFQ frequencies. The agreement was assessed by Cohen’s kappa with corresponding confidence intervals (CI) for the frequency and categorical variables. Bland–Altman plots were used for the numeric variables. The study comprised data from 848 individuals (55.2% women). Overall, there was high agreement between the methods, with the exact and adjacent level of agreement over 80% for eight variables. The proportion attributed to the opposite frequency was fairly low for most of the frequency variables. Most of the kappa values were in fair or moderate agreement. The highest kappa values were calculated for the type of cooking fat (k = 0.68, CI = 0.63–0.72) and sandwich spread (k = 0.55, CI = 0.49–0.53), and the lowest for type of bread (0.13, CI = 0.07–0.20) and sweets (0.22 CI = 0.18–0.27). In conclusion, the FFQ showed overall good agreement compared with the DH. We, therefore, think it, with some improvements, could serve as a simple screening tool for poor dietary patterns.
format	article
author	Elisabet Rothenberg Elisabeth Strandhagen Jessica Samuelsson Felicia Ahlner Therese Rydberg Sterner Ingmar Skoog Christina E. Lundberg
author_facet	Elisabet Rothenberg Elisabeth Strandhagen Jessica Samuelsson Felicia Ahlner Therese Rydberg Sterner Ingmar Skoog Christina E. Lundberg
author_sort	Elisabet Rothenberg
title	Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method
title_short	Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method
title_full	Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method
title_fullStr	Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method
title_full_unstemmed	Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method
title_sort	relative validity of a short 15-item food frequency questionnaire measuring dietary quality, by the diet history method
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fb2b62c37268438c9dc8fc0404e04faa
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Relative Validity of a Short 15-Item Food Frequency Questionnaire Measuring Dietary Quality, by the Diet History Method

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