Table 3

Difference in food consumption and Pearson’s correlation coefficients between the FFQ and 24-hour recalls (N=128)
FFQ 24-hour recall Pearson's correlation coefficients
Food group Mean S.d. Mean S.d. p-valuea Crudea Adja,b Adj, deatta,b,c
Potatoes (g) 90 57 104 61 0.88 0.25 0.21 0.50
Non-alcoholic beverages (g) 790 311 1631 601 <.0001 0.14d 0.17d 0.15d
Bread (g) 126 55 133 54 0.002 0.79 0.71 0.93
Eggs (g) 12 10 13 17 <.0001 0.46 0.46 -
Fruit (g) 184 124 163 118 0.28 0.50 0.51 0.62
Pastry, cake and biscuits (g) 36 23 41 33 0.13 0.63 0.65 0.86
Cereal products and binding agents (g) 43 35 26 33 <.0001 0.41 0.40 -
Vegetables (g) 136 72 141 76 0.80 0.24 0.23 0.41
Savory sandwich fillings (g) 2 5 2 5 0.01 0.38 0.39 0.45
Cheese (g) 36 38 30 20 0.38 0.46 0.51 0.61
Milk and milk products (g) 311 221 328 223 0.27 0.69 0.68 0.75
Soya products and vegetarian products (g) 10 33 6 22 0.01 0.50 0.51 0.66
Nuts, seeds and snacks (g) 32 26 18 24 <.0001 0.24 0.25 0.40
Legumes (g) 8 11 2 9 <.0001 −0.02d −0.01d -
Composite dishes (g) 14 15 28 54 0.0001 0.10d 0.10d -
Soups (g) 53 62 52 76 <.0001 0.31 0.30 0.66
Sugar, confectionary, sweet fillings and sweet sauces (g) 28 24 25 23 0.02 0.67 0.66 0.81
Fats, oils and savory sauces (g) 40 20 40 27 0.32 0.53 0.54 0.77
Fish (g) 14 14 19 40 <.0001 0.37 0.37 0.46
Meat, meat products and poultry (g) 75 34 94 48 0.02 0.56 0.56 0.98
Alcoholic beverages (g) 196 243 217 287 0.05 0.78 0.75 0.88

a = Based on log-transformed values; b = Correlation coefficients were adjusted for energy intake; energy-adjusted intakes were calculated using the residual method; c = Correlation coefficients were de-attenuated (corrected for within-person variation [derived from crude, untransformed data] in the 24-hour recalls); d = Correlation coefficients are not significantly different from zero.

Streppel et al.

Streppel et al. Nutrition Journal 2013 12:75   doi:10.1186/1475-2891-12-75

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