Validation of a food frequency questionnaire as a tool for assessing dietary intake in cardiovascular disease research and surveillance in Bangladesh

Table 3 Correlation coefficient of energy and nutrients between FFQ and three days of 24-h dietary recall among urban and rural

Energy and Nutrients	Unadjusted^a		Energy adjusted^b		De-attenuated
Energy and Nutrients	Urban	Rural	Urban	Rural	Urban	Rural
Energy (kcal)	0.642**	0.554**	–	–	0.667**	0.589**
Protein (g)	0.659**	0.426**	0.093	0.213*	0.739**	0.473**
(% energy)	0.467**	0.224*	–		–
Fat (g)	0.558**	0.565**	0.755**	0.521**	0.576**	0.608**
(% energy)	0.606**	0.570**	–	–	–
Carbohydrate (g)	0.429**	0.554**	0.642**	0.430**	0.457**	0.582**
(% energy)	0.589**	0.436**	–	–	–
Vitamin A (μg)	0.323*	0.148	0.294*	0.093	0.381**	0.164
β carotene (μg)	0.385**	0.211*	0.414**	0.248*	0.412**	0.233*
Vitamin D (μg)	0.482**	0.082	0.279*	−0.053	0.569**	0.099
Vitamin E (mg)	0.688**	0.334**	0.657**	0.380**	0.704**	0.343**
Vitamin C (mg)	0.306*	0.186	0.233	0.045	0.338*	0.204
Thiamine (mg)	0.392**	0.548**	0.240	0.428**	0.455**	0.637**
Riboflavin (mg)	0.594**	0.334**	0.515**	0.044	0.682**	0.364**
Niacin (mg)	0.581**	0.424**	0.175	0.160	0.663**	0.478**
Pyridoxine (mg)	0.555**	0.420**	0.266	0.143	0.593**	0.457**
Folate (μg)	0.319*	0.218*	0.369**	−0.012	0.341*	0.240*
Calcium (mg)	0.327*	0.143	0.198	−0.088	0.354**	0.159
Iron (mg)	0.480**	0.299**	0.184	0.110	0.524**	0.323**
Magnesium (mg)	0.648**	0.286**	0.256	0.070	0.708**	0.314**
Phosphorus (mg)	0.593**	0.502**	0.178	0.018	0.690**	0.543**
Potassium (mg)	0.466**	0.542**	0.147	0.270**	0.496**	0.576**
Sodium (mg)	0.612**	0.355**	0.325*	0.234*	0.710**	0.363**
Sodium (mg)^d	0.719**	0.361**	0.681**	0.445**	0.722**	0.419**
Zinc (mg)	0.300*	0.110	0.051	0.211*	0.338*	0.130

Correlation was performed between Last FFQ & average of 24-h **Correlation is significant at the 0.01 level; *Correlation is significant at the 0.05 level^aPearson correlation coefficient used for energy and macronutrient; Spearman rank correlation coefficient was used for micronutrients^bSpearman rank correlation coefficient was performed^dincluded cooking salt

ISSN: 1475-2891