Table 1 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.
| Â | All participants n = 146 | Consumers only | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Â | Mean | Median | Â | Â | Mean | Median | Â | ||||
| Â | FFQ | HSR | FFQ | HSR | rs | n | FFQ | HSR | FFQ | HSR | rs |
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 |