Validity and Reproducibility of a Spanish Dietary History

Guallar-Castillon, P; Sagardui-Villamor, J; Balboa-Castillo, T; Sala-Vila, A; Astolfi, MJA; Pelous, MDS; Leon-Munoz, LM; Graciani, A; Laclaustra, M; Benito C.; Banegas, JR; Artalejo, FR

Abstract

Objective: To assess the validity and reproducibility of food and nutrient intake estimated with the electronic diet history of ENRICA (DH-E), which collects information on numerous aspects of the Spanish diet. Methods: The validity of food and nutrient intake was estimated using Pearson correlation coefficients between the DH-E and the mean of seven 24-hour recalls collected every 2 months over the previous year. The reproducibility was estimated using intraclass correlation coefficients between two DH-E made one year apart. Results: The correlations coefficients between the DH-E and the mean of seven 24-hour recalls for the main food groups were cereals (r = 0.66), meat (r = 0.66), fish (r = 0.42), vegetables (r = 0.62) and fruits (r = 0.44). The mean correlation coefficient for all 15 food groups considered was 0.53. The correlations for macronutrients were: energy (r = 0.76), proteins (r = 0.58), lipids (r = 0.73), saturated fat (r = 0.73), monounsaturated fat (r = 0.59), polyunsaturated fat (r = 0.57), and carbohydrates (r = 0.66). The mean correlation coefficient for all 41 nutrients studied was 0.55. The intraclass correlation coefficient between the two DH-E was greater than 0.40 for most foods and nutrients. Conclusions: The DH-E shows good validity and reproducibility for estimating usual intake of foods and nutrients.

Más información

Título según WOS: Validity and Reproducibility of a Spanish Dietary History
Título según SCOPUS: Validity and reproducibility of a Spanish dietary history
Título de la Revista: PLOS ONE
Volumen: 9
Número: 1
Editorial: PUBLIC LIBRARY SCIENCE
Fecha de publicación: 2014
Idioma: English
DOI:

10.1371/journal.pone.0086074

Notas: ISI, SCOPUS