Table 3

Correlation coefficients (95% CI) of food group intake between both methods in subgroups*

Food group

Body weighta

Socio-economic statusb


normal weight

n = 1005

overweight

n = 201

low

n = 249

medium

n = 617

high

n = 331


Milk

0.67 (.63-.70)

0.65 (.56-.72)

0.58 (.49-.66)

0.66 (.61-.70)

0.74 (.69-.79)

Soda

0.67 (.63-.70)

0.54 (.43-.63)

0.62 (.54-.69)

0.63 (.58-.68)

0.67 (.61-.73)

Sport/energy drinks

0.33 (.27-.38)

0.17 (.03-.30)

0.19 (.07-.31)

0.32 (.25-.39)

0.38 (.28-.47)

Juice

0.56 (.52-.60)

0.46 (.34-.56)

0.44 (.33-.54)

0.56 (.50-.61)

0.58 (.50-.65)

Tap water

0.44 (.39-.49)

0.35 (.22-.47)

0.34 (.23-.45)

0.41 (.34-.47)

0.49 (.40-.57)

Mineral water

0.67 (.63-.70)

0.56 (.46-.65)

0.67 (.60-.73)

0.67 (.62-.71)

0.62 (.55-.68)

Fruit/herbal tea

0.64 (.60-.68)

0.47 (.35-.57)

0.47 (.37-.56)

0.62 (.57-.67)

0.71 (.65-.76)

Green/black tea

0.61 (.57-.65)

0.64 (.55-.72)

0.69 (.62-.75)

0.57 (.51-.62)

0.61 (.54-.67)

Coffee

0.68 (.65-.71)

0.67 (.59-.74)

0.64 (.56-.71)

0.65 (.60-.69)

0.75 (.70-.79)

Breakfast cereals

0.66 (.62-.69)

0.66 (.57-.73)

0.50 (.40-.59)

0.69 (.65-.73)

0.73 (.68-.78)

Brown bread1

0.36 (.30-.41)

0.30 (.17-.42)

0.29 (.17-.40)

0.35 (.28-.42)

0.39 (.29-.48)

White bread2

0.31 (.25-.36)

0.33 (.20-.45)

0.33 (.21-.44)

0.28 (.21-.35)

0.35 (.25-.44)

Butter

0.64 (.60-.68)

0.49 (.38-.59)

0.42 (.31-.52)

0.65 (.60-.69)

0.70 (.64-.75)

Margarine

0.69 (.66-.72)

0.67 (.59-.74)

0.65 (.57-.72)

0.68 (.64-.72)

0.73 (.68-.78)

Cheese

0.63 (.59-.67)

0.51 (.40-.61)

0.49 (.39-.58)

0.64 (.59-.68)

0.63 (.56-.69)

Curd3

0.56 (.52-.60)

0.53 (.42-.62)

0.46 (.36-.55)

0.58 (.53-.63)

0.59 (.51-.66)

Cream cheese

0.61 (.57-.65)

0.43 (.31-.54)

0.59 (.50-.67)

0.55 (.49-.60)

0.65 (.58-.71)

Eggs

0.59 (.55-.63)

0.57 (.47-.66)

0.58 (.49-.66)

0.58 (.53-.63)

0.59 (.51-.66)

Soup

0.50 (.45-.54)

0.61 (.52-.69)

0.48 (.38-.57)

0.49 (.43-.55)

0.60 (.53-.66)

Meat

0.46 (.41-.51)

0.50 (.39-.60)

0.41 (.30-.51)

0.45 (.38-.51)

0.55 (.47-.62)

Poultry

0.41 (.36-.46)

0.33 (.20-.45)

0.36 (.25-.46)

0.40 (.33-.46)

0.43 (.34-.51)

Meat products

0.58 (.54-.62)

0.42 (.30-.53)

0.46 (.36-.55)

0.55 (.49-.60)

0.63 (.56-.69)

Fish

0.60 (.56-64)

0.62 (.53-.70)

0.56 (.47-.64)

0.57 (.51-.62)

0.67 (.61-.73)

Fruits

0.64 (.60-.68)

0.58 (.48-.67)

0.55 (.46-.63)

0.67 (.62-.71)

0.60 (.53-.66)

Vegetables

0.45 (.40-.50)

0.40 (.28-.51)

0.40 (.29-.50)

0.45 (.38-.51)

0.51 (.43-.59)

Pasta/rice

0.21 (.15-.27)

0.29 (.16-.41)

0.14 (.02-.26)

0.21 (.13-.28)

0.29 (.19-.39)

Potatoes

0.56 (.52-.60)

0.43 (.31-.54)

0.42 (.31-.52)

0.54 (.48-.59)

0.60 (.53-.66)

Potato products

0.48 (.43-.53)

0.50 (.39-.60)

0.42 (.31-.52)

0.49 (.43-.55)

0.52 (.44-.59)

Fast food4

0.53 (.48-.57)

0.51 (.40-.61)

0.42 (.31-.52)

0.51 (.45-.57)

0.60 (.53-.66)

Ketchup/mayonnaise

0.55 (.51-.59)

0.62 (.53-.70)

0.39 (.28-.49)

0.58 (.53-.63)

0.63 (.56-.69)

Cakes/pastries

0.47 (.42-.52)

0.28 (.15-.40)

0.36 (.25-.46)

0.43 (.36-.49)

0.56 (.48-.63)

Cookies

0.41 (.36-.46)

0.43 (.31-.54)

0.39 (.28-.49)

0.43 (.36-.49)

0.39 (.29-.48)

Sweets5

0.54 (.49-.58)

0.36 (.23-.47)

0.48 (.38-.57)

0.54 (.48-.59)

0.49 (.40-.57)

Ice cream

0.61 (.57-.65)

0.50 (.39-.60)

0.53 (.43-.61)

0.61 (.56-.66)

0.59 (.51-.66)

Pudding/rice pudding

0.50 (.45-.54)

0.47 (.35-.57)

0.38 (.27-.48)

0.53 (.47-.58)

0.55 (.47-.62)

Pancakes

0.50 (.45-.54)

0.43 (.31-.54)

0.42 (.31-.52)

0.48 (.42-.54)

0.58 (.50-.65)

Sweet spreads

0.65 (.61-.68)

0.66 (.57-.73)

0.63 (.55-.70)

0.63 (.58-.68)

0.71 (.65-.76)

Hazelnut spread

0.68 (.65-.71)

0.50 (.39-.60)

0.58 (.49-.66)

0.69 (.65-.73)

0.71 (.65-.76)

Salty snacks

0.57 (.53-.61)

0.56 (.46-.65)

0.50 (.40-.59)

0.56 (.50-.61)

0.63 (.56-.69)

Nuts

0.36 (.30-.41)

0.46 (.34-.56)

0.31 (.19-.42)

0.37 (.30-.44)

0.45 (.36-.53)


Mean

0.54

0.49

0.46

0.53

0.58


Abbreviation: CI (confidence interval)

a According to Kromeyer-Hauschild et al. [24]

b According to Winkler [22]

*Non-overlapping 95% confidence intervals (bold) were considered statistically significant

1Brown bread, brown bun

2White bread, white bun

3Curd, yoghurt, soured milk

4Burger, doner kebab, fried/grilled sausage, curried sausage

5Sweets, fruit chews, chocolate

Truthmann et al. Nutrition Journal 2011 10:133   doi:10.1186/1475-2891-10-133

Open Data