Table 3

Percent energy from macronutrients and nutrients and food estimates from the FFQ and WR

FFQ

WR

Ratio FFQ/WR

Correlationa


Mean (SD)

Mean (SD)

Mean (SD)


    Percent energy from

added sugar

5 (3.8)b

8 (3.9)

0.76 (0.54)

0.60c

carbohydrates

44 (6.1)b

42 (6.8)

1.06 (0.16)

0.51c

fat

33 (5.3)b

36 (5.6)

0.93 (0.17)

0.40c

protein

17 (2.4)b

16 (2.9)

1.08 (0.17)

0.55c

    Intakes of

Median (P25, P75)

Median (P25, P75)

Median (P25, P75)


antioxidants (mmol/d)

20 (15, 28)d

18 (12, 24)

1.16 (0.94, 1.57)

0.60g

vitamin C (mg/d)

136 (102, 178)

128 (88, 179)

1.12 (0.72, 1.82)

0.29g

β-carotene (mcg/d)

2402 (1508, 3519)

2079 (1225, 3101)

1.15 (0.70, 1.92)

0.38g

berries (g/d)

21 (13, 32)d

11 (3, 24)

1.55 (0.83, 3.25)

0.41g

chocolate (g/d)

7 (2, 17)

8 (0, 22)

0.63 (0.32, 1.91)

0.58g

coffee (g/d)

380 (89, 645)e

302 (99, 495)

1.10 (0.81, 1.81)

0.78g

fruit (g/d)

151 (80, 228)

127 (70, 248)

1.02 (0.71, 1.67)

0.61g

fruit and berry juices (g/d)

60 (19, 150)

73 (0, 178)

0.80 (0.38, 1.51)

0.57g

nuts (g/d)

6 (3, 12)

2 (0, 14)

0.65 (0.32, 1.44)

0.40g

tea (g/d)

90 (20, 400)f

80 (0, 298)

1.05 (0.55, 1.80)

0.74g

vegetables (g/d)

243 (166, 322)d

162 (118, 222)

1.39 (1.01, 2.03)

0.38g

wine (g/d)

45 (14, 106)

48 (0, 114)

0.96 (0.46, 1.49)

0.70g


Food frequency questionnaire, FFQ; weighed food record, WR; standard deviation, SD. N = 147. a all correlations were significant at the 0.01 level; b different from WR, p < 0.01; c Pearson correlation; d different from WR, p < 0.001, e different from WR, p = 0.003; f different from WR, p = 0.001, g Spearman correlation

Carlsen et al. Nutrition Journal 2010 9:37   doi:10.1186/1475-2891-9-37

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