Table 1 |
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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. |
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All participants n = 146 |
Consumers only |
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Mean |
Median |
Mean |
Median |
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|
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FFQ |
HSR |
FFQ |
HSR |
rs |
n |
FFQ |
HSR |
FFQ |
HSR |
rs |
|
|
|
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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 |
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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. |
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Carlsen et al. Nutrition Journal 2011 10:50 doi:10.1186/1475-2891-10-50 |
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