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Table 4 Reproducibility of food frequency questionnaire for assessment of sodium dietary intake

From: Validation and reproducibility of a semi-qualitative food frequency questionnaire for assessment of sodium intake in Iranian population

Food groups (g/ d)

Adults

Children

ICC (95% CI)a

P-value

ICC (95% CI)

P-value

Dairy (except cheese)

0.36 (0.18, 0.52)

< 0.001

0.43(0.23, 0.59)

< 0.001

Cheese

0.45 (0.28, 0.59)

< 0.001

0.28 (0.06, 0.47)

0.007

Fruits

0.30 (0.12, 0.48)

0.001

0.18 (0.04, 0.38)

0.053

Pickles

0.34 (0.16, 0.52)

< 0.001

0.37 (0.16, 0.55)

< 0.001

Vegetables

0.31 (0.12, 0.49)

0.001

0.39 (0.19, 0.56)

< 0.001

Bread

0.49 (0.28, 0.69)

< 0.001

0.47 (0.17, 0.66)

< 0.001

Other cereals

0.31 (0.13, 0.50)

< 0.001

0.36 (0.16, 0.54)

< 0.001

Meat

0.46 (0.25, 0.68)

< 0.001

0.45 (0.24, 0.65)

< 0.001

Legumes

0.11 (−0.15, 0.37)

0.179

0.17 (−0.04, –0.38)

0.061

Canned foods

0.33 (0.15, 0.52)

< 0.001

0.21 (0.07, 0.35)

0.008

Fast food

0.35 (0.18, 0.55)

< 0.001

0.24 (0.05, 0.45)

0.005

Nuts and seeds

0.21 (0.01, 0.40)

0.032

0.20 (0.03, 0.42)

0.035

Sweets and soft drinks

0.32 (0.13, 0.49)

< 0.001

0.43 (0.29, 0.63)

< 0.001

Junk foods

0.36 (0.17, 0.54)

< 0.001

0.40 (0.21, 0.57)

< 0.001

Fats and oils

0.19 (0.10, 0.18)

0.166

0.10 (− 0.05, 0.27)

0.058

Sauces

0.20 (0.005, 0.37)

0.031

0.18 (0.03, 0.36)

0.037

Added salt

0.48 (0.28, 0.71)

< 0.001

0.34 (0.22– 0.58)

< 0.001

Total sodium

0.43 (0.24, 0.63)

< 0.001

0.35 (0.17, 0.43)

0.001

  1. aICC (95%) Intraclass correlation coefficient (95% confidence interval)