Table 3 Spearman correlation, ICC and percentage agreement in quartile distribution of nutrient intake between the two FFQs, among participants in Shanghai Diet and Health Study

Energy(kcal)

0.71

0.59

36.8

41.5

19.1

2.6

Protein(g)

0.56

0.71

37.5

42.3

16.2

4

Fat(g)

0.69

0.48

30.6

40.8

21

7.6

Carbohydrate (g)

0.62

0.47

35.3

41.1

18.6

5

Protein(% energy)

0.72

0.55

31.9

38.3

22.8

7

Fat(% energy)

0.71

0.58

28.7

39.7

21.3

10.4

Carbohydrate (% energy)

0.71

0.55

28.2

39.2

22.8

9.8

Vitamin A(μg)

0.56

0.38

34

39.8

20

6.2

Carotene(μg)

0.58

0.51

34.1

39.5

20.1

6.3

Retinol(μg)

0.64

0.40

32.7

41.2

19.3

6.8

Vitamin D(IU)

0.69

0.56

13.3

53.3

26.7

6.7

Vitamin E(mg)

0.79

0.37

35.3

37.8

19.8

7.1

Vitamin K(μg)

0.66

0.40

27.3

33.8

27.7

11.3

Thiamine(mg)

0.57

0.54

33

42

19.5

5.5

Riboflavin(mg)

0.59

0.59

40

42.1

13.4

4.6

Niacin(mg)

0.46

0.45

34.6

40.1

19.6

5.7

Folate (μg)

0.63

0.68

25.3

38

26.7

10

Biotin(μg)

0.68

0.69

25.2

35.4

27.2

12.3

Choline(mg)

0.69

0.37

23.2

37.6

26

13.3

Vitamin C (mg)

0.56

0.45

34

42.4

18.5

5.1

Calcium (mg)

0.62

0.72

39.9

41.5

14.7

4

Phosphorus (mg)

0.61

0.34

39.4

41.7

14.6

4.3

Potassium (mg)

0.55

0.51

36.9

42.1

17

4.1

Sodium (mg)

0.74

0.58

29.4

42.8

20.1

7.7

Magnesium (mg)

0.53

0.53

36.8

40.8

17.2

5.2

Iron (mg)

0.49

0.45

35.4

44.3

15.8

4.6

Zinc (mg)

0.49

0.61

33.9

40.2

21.1

4.8

Selenium(μg)

0.6

0.70

39.1

39.7

17

4.2