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Table 4 Validity of nutrients intakes between FFQs and 24HDRs

From: Validity and reliability of a semi-quantitative food frequency questionnaire in groups at high risk for cardiovascular diseases

Nutrients

FFQs

24HDRs

Percentages of median difference

Spearman (r)

Percent of agreement(%)

Median

25–75th percentiles

Median

25–75th percentiles

Crude

Energy adjusted

De-attenuated

Same quartile

Adjacent quartile

One quartile apart

Opposite quartile

Energy(kcal/d)

1792.0

1475.3–2164.1

1787.0

1426.3–2146.0

0.3

0.61a

–

–

44.9

42.0

10.7

2.4

Carbohydrate(g/d)

235.4

189.4–299.1

272.6

202.1–328.0

−15.8a

0.63a

0.47a

0.55

48.8

37.1

12.2

1.9

Protein(g/d)

54.1

44.6–67.2

55.0

43.0–67.0

−1.7

0.58a

0.39a

0.45

38.5

45.9

13.7

1.9

Dietary fiber(g/d)

13.1

10.5–16.2

11.1

8.7–13.8

15.5a

0.46a

0.38a

0.47

41.5

38

17.6

2.9

Cholesterol(mg/d)

140.8

77.5–216.3

46.0

12.5–144.0

67.3a

0.43a

0.36a

0.44

35.6

41.5

18

4.9

Fat(g/d)

66.5

54.1–79.4

52.4

39.4–63.5

21.2a

0.55a

0.53a

0.63

43.9

37.6

15.6

2.9

SFA(g/d)

9.8

7.6–12.7

8.1

6.3–10.8

17.3a

0.35a

0.38a

0.46

39.5

42.0

14.1

4.4

MUFA(g/d)

20.9

16.5–26.0

15.8

12.5–21.1

24.4a

0.49a

0.56a

0.69

42.9

42.4

11.7

3.0

PUFA(g/d)

24.3

19.5–31.0

19.8

14.1–25.5

18.5

0.04a

0.11

0.13

36.6

49.8

10.7

2.9

Vitamin A(μgRE/d)

300.5

243.0–415.6

155.0

98.5–277.5

48.4a

0.18b

0.10

0.12

27.3

43.9

19.0

9.8

Vitamin D(μg/d)

1.0

0.6–1.9

0.0

0.0–0.6

100b

0.23b

0.08

0.10

31.7

35.1

20.5

12.7

Vitamin E(mg/d)

88.9

35.8–145.0

73.6

34.6–109.8

17.2a

0.81a

0.83a

0.98

62.4

31.7

5.4

0.5

Thiamin(mg/d)

0.8

0.7–1.1

1.1

0.8–1.4

−30.4a

0.55a

0.32a

0.37

46.8

38.0

11.2

4.0

Riboflavin(mg/d)

0.9

0.7–1.0

0.5

0.4–0.6

46.7a

0.55a

0.37a

0.45

37.6

44.4

16.6

1.4

Pyridoxine(mg/d)

0.4

0.3–0.5

0.3

0.2–0.4

21.0a

0.35a

0.22b

0.26

37.1

39.0

15.6

8.3

Vitamin C(mg/d)

115.1

90.3–148.8

81.4

54.1–114.7

29.3a

0.30a

0.16b

0.19

34.6

39.5

18.5

7.4

Folate(μg/d)

186.2

147.0–231.6

133.3

105.3–173.2

28.4a

0.31a

0.06

0.07

32.7

43.9

16.6

6.8

Niacin(mg/d)

16.0

12.4–19.4

10.4

8.3–13.1

34.6a

0.59a

0.27a

0.32

39.5

45.9

13.2

1.4

Calcium(mg/d)

449.0

359.4–535.3

263.0

199.0–326.8

41.4a

0.41a

0.33a

0.39

35.6

36.6

23.4

4.4

Phosphorus(mg/d)

917.1

762.6–1123.0

737.7

585.3–890.8

19.6a

0.59a

0.40a

0.47

46.3

37.6

15.1

1.0

Potassium(mg/d)

2000.4

1634.4–2452.6

1487.6

1181.9–1799.9

25.6a

0.48a

0.38a

0.45

43.4

36.1

18.0

2.5

Sodium(mg/d)

3961.4

3200.3–4623.2

2910.8

2431.4–3556.3

26.5a

0.53a

0.48a

0.59

42.0

38.5

16.6

2.9

Magnesium(mg/d)

320.3

277.5–398.5

258.0

202.0–311.5

19.4a

0.57a

0.40a

0.48

46.8

35.6

15.6

2.0

Iron(mg/d)

22.9

18.6–26.9

9.7

7.8–12.1

57.9a

0.45a

0.14b

0.17

37.6

40.5

19.5

2.4

Zinc(mg/d)

9.7

7.8–11.7

6.1

4.8–7.5

36.7a

0.54a

0.26a

0.31

48.3

34.6

15.6

1.5

Selenium(μg/d)

32.3

25.1–39.0

26.7

20.0–34.6

17.4a

0.59a

0.41a

0.49

42.4

42.9

12.7

2.0

Copper(mg/d)

1.6

1.3–2.0

1.2

0.9–1.5

22.3a

0.48a

0.33a

0.41

35.1

44.4

19.0

1.5

Iodine(μg/d)

40.6

27.2–62.1

21.3

15.7–28.7

47.6a

0.22b

0.10

0.12

29.8

42.4

17.6

10.2

  1. a and b mean P value for test for difference and Spearman < 0.001 and < 0.05 respectively
  2. Notes: SFA saturated fatty acid, PUFA polyunsaturated fatty acids, MUFA monounsaturated fatty acids; Residual method was adopted for energy adjustment