Table 2 |
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|
Spearman rank correlation coefficients of food group intake between the food frequency questionnaire and two 24-hour dietary recalls |
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|
Sex |
Age group |
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|
|
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|
All participants |
Men |
Women |
18- 34 years |
35 - 50 years |
51 - 64 years |
65 - 80 years |
|
|
|
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|
Food group |
n = 161 |
n = 82 |
n = 79 |
n = 22 |
n = 57 |
n = 56 |
n = 26 |
|
Tea |
0.80‡ |
0.74‡ |
0.76‡ |
0.74‡ |
0.79‡ |
0.81‡ |
0.83‡ |
|
Coffee |
0.78‡ |
0.69‡ |
0.83‡ |
0.75‡ |
0.81‡ |
0.71‡ |
0.76‡ |
|
Butter and margarine |
0.70‡ |
0.67‡ |
0.67‡ |
0.80‡ |
0.61‡ |
0.66‡ |
0.71‡ |
|
Sweet spreads |
0.65‡ |
0.66‡ |
0.63‡ |
0.26 |
0.62‡ |
0.52‡ |
0.69‡ |
|
Milk |
0.63‡ |
0.61‡ |
0.64‡ |
-0.03§ |
0.67‡ |
0.70‡ |
0.72‡ |
|
Breakfast cereals |
0.62‡ |
0.64‡ |
0.60‡ |
0.58† |
0.57‡ |
0.63‡ |
0.75‡ |
|
Non alcoholic beverages |
0.61‡ |
0.62‡ |
0.59‡ |
0.70‡ |
0.60‡ |
0.64‡ |
0.29 |
|
Alcoholic beverages |
0.60‡ |
0.65‡ |
0.53‡ |
-0.07§ |
0.52‡ |
0.73‡ |
0.87‡ |
|
Meat products |
0.58‡ |
0.45‡ |
0.49‡ |
0.62† |
0.58‡ |
0.51‡ |
0.55† |
|
Water |
0.53‡ |
0.54‡ |
0.52‡ |
0.38 |
0.44‡ |
0.52‡ |
0.66‡ |
|
Fresh fruits |
0.51‡ |
0.55‡ |
0.46‡ |
0.51* |
0.54‡ |
0.53‡ |
0.38 |
|
Curd cheese, soured milk, yoghurt |
0.49‡ |
0.41‡ |
0.48‡ |
0.24 |
0.49‡ |
0.47‡ |
0.40* |
|
Bread |
0.46‡ |
0.41‡ |
0.40‡ |
0.31 |
0.46‡ |
0.43‡ |
0.56* |
|
Sweets |
0.45‡ |
0.45‡ |
0.45‡ |
0.30 |
0.32* |
0.53‡ |
0.63‡ |
|
Cream cheese |
0.40‡ |
0.32† |
0.48‡ |
0.41 |
0.46‡ |
0.34† |
0.37 |
|
Cheese |
0.40‡ |
0.40‡ |
0.39‡ |
0.38 |
0.52‡ |
0.25 |
0.30 |
|
Fish |
0.36‡ |
0.38‡ |
0.32† |
0.22 |
0.42‡ |
0.38† |
0.22 |
|
Salty snacks |
0.33‡ |
0.33† |
0.33† |
0.62† |
0.17 |
0.34† |
0.33 |
|
Meat |
0.29‡ |
0.32† |
0.21 |
0.13 |
0.13 |
0.28* |
0.62‡ |
|
Raw vegetables |
0.29‡ |
0.23* |
0.27* |
0.18 |
0.43† |
0.24 |
0.18 |
|
Processed fruits |
0.27‡ |
0.16 |
0.38‡ |
0.17 |
0.18 |
0.35† |
0.41* |
|
Potatoes |
0.27‡ |
0.26* |
0.26* |
0.36 |
0.17 |
0.12 |
0.47* |
|
Fast food |
0.25‡ |
0.16 |
0.36* |
0.43* |
0.40* |
0.11 |
0.07 |
|
Legumes |
0.22‡ |
0.28* |
0.09 |
0.26 |
0.22 |
0.22 |
0.19 |
|
Eggs |
0.20† |
0.28* |
0.10 |
-0.23§ |
0.33* |
0.15 |
0.44* |
|
Pasta |
0.19* |
0.27* |
0.09 |
0.16 |
0.20 |
0.14 |
0.26 |
|
Rice |
0.19* |
0.18 |
0.20 |
-0.15§ |
0.15 |
0.35† |
0.11 |
|
Cooked vegetables |
0.16 |
0.08 |
0.23* |
-0.16§ |
0.26 |
0.21 |
0.00§ |
|
Pizza |
0.15 |
-0.10§ |
0.19 |
0.10 |
-0.05§ |
0.07 |
-§ |
|
|
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|
Significance level: * P < 0.05, †P < 0.01, ‡ P < 0.001 § The correlation coefficient was negative or could not be calculated due to a high number of participants who did not consume the food on both recall days |
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|
Haftenberger et al. Nutrition Journal 2010 9:36 doi:10.1186/1475-2891-9-36 |
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