Table 1

Mean and median frequencies of intake, in times per month, from the FFQ and the HSR respectively, and Spearman correlations between FFQ and HSR, for the 8 most frequently consumed herbs and spices in the study population.

All participants n = 146

Consumers only



Mean

Median

Mean

Median





FFQ

HSR

FFQ

HSR

rs

n

FFQ

HSR

FFQ

HSR

rs


Basil, dry

2.0

0.8

0.01

0.00

0.3a

96

3.1

1.1

2.00

0.00

0.2

Basil, fresh

1.7

1.2

0.01

0.00

0.6 a

87

2.4

2.0

1.00

1.00b

0.5 a

Cinnamon/cassia

2.4

2.1

1.50

1.00 b

0.5 a

125

2.8

2.3

2.00

2.00 b

0.5 a

Oregano, dry

2.6

1.1

1.00

0.00

0.3 a

114

3.4

1.3

2.00

0.00

0.3 a

Pepper

14.7

9.8

12.00

10.00

0.4 a

140

15.2

10.0

12.00

10.00

0.4 a

Spice blend "Barbeque"

3.1

1.2

1.00

0.00

0.4 a

103

4.0

1.5

2.00

0.00

0.4 a

Spice blend "Curry"

1.3

0.9

0.01

0.00

0.3 a

115

1.7

1.0

1.00

0.00

0.3 a

Spice blend "Taco"

0.8

0.5

0.01

0.00

0.5 a

89

1.4

0.7

1.00

0.00

0.4 a


FFQ, food frequency questionnaire; HSR, herbs and spice record; rs, Spearman correlation coefficient.

a correlation significant at 0.01 level

b HSR frequency not significantly different from FFQ frequency, Wilcoxon signed-rank test

Data shown for all participants and consumers only.

Carlsen et al. Nutrition Journal 2011 10:50   doi:10.1186/1475-2891-10-50

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