Table 2

Mean and median portion sizes per eating occasion, in g per eating occasion, 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

0.5

0.2

0.3

0.0

0.3a

96

0.7

0.3

0.5

0.0

-

Basil, fresh

0.7

0.9

0.5

0.0b

0.5 a

87

1.1

1.5

1.0

0.6 b

0.3 a

Cinnamon/cassia

1.1

1.9

0.7

0.8 b

0.5 a

125

1.3

2.0

1.3

1.0 b

0.1

Oregano, dry

0.3

0.1

0.2

0.0

0.3 a

114

0.3

0.2

0.2

0.0

0.3 a

Pepper

1.3

1.2

0.6

1.0 b

0.3 a

140

1.3

1.2

0.6

1.0 b

0.3 a

Spice blend "Barbeque"

1.2

1.5

0.8

0.0 b

0.3 a

103

1.6

1.8

1.5

0.0 b

0.1

Spice blend "Curry"

1.3

0.9

0.9

0.0

0.2 a

115

1.6

1.0

1.1

0.0

0.3 a

Spice blend "Taco"

1.2

2.1

0.6

0.0 b

0.5 a

89

1.9

3.0

1.3

0.0 b

0.3 a


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

a correlation significant at 0.01 level

b HSR portion size not significantly different from FFQ portion size, 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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