Adaptation, validation and reproducibility of a short FFQ to assess food group intake in the population resident in the Basque country (Spain)

Telleria-Aramburu, Nerea; Alegría-Lertxundi, Iker; Izaga, Marta Arroyo

doi:10.1017/s1368980020001822

Cited by 8 publications

(5 citation statements)

References 39 publications

(55 reference statements)

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“…Diets were assessed using a short FFQ that was a modified version of the Rodríguez et al[ 17 ] (2008) questionnaire. This adaptation was validated with multiple 24-h recalls in the Basque general population[ 18 ] and in CRC diagnosed patients in a pilot of the present study[ 19 ]. It consists of 67 items and requires the subjects to recall the number of times each food item was consumed either per week or per month.…”

Section: Methodsmentioning

confidence: 99%

Food groups, diet quality and colorectal cancer risk in the Basque Country

Alegría-Lertxundi¹,

Aguirre²,

Bujanda³

et al. 2020

WJG

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BACKGROUND The results obtained to date concerning food groups, diet quality and colorectal cancer (CRC) risk vary according to criteria used and the study populations. AIM To study the relationships between food groups, diet quality and CRC risk, in an adult population of the Basque Country (North of Spain). METHODS This observational study included 308 patients diagnosed with CRC and 308 age- and sex-matched subjects as controls. During recruitment, dietary, anthropometric, lifestyle, socioeconomic, demographic and health status information was collected. Adherence to the dietary recommendations was evaluated utilizing the Healthy Eating Index for the Spanish Diet and the MedDietScore. Conditional logistic regressions were used to evaluate the associations of food group intakes, diet quality scores, categorized in tertiles, with CRC risk. RESULTS The adjusted models for potential confounding factors showed a direct association between milk and dairy products consumption, in particular high-fat cheeses [odds ratio (OR) third tertile vs first tertile = 1.87, 95% confidence intervals (CI): 1.11-3.16], and CRC risk. While the consumption of fiber-containing foods, especially whole grains (OR third tertile vs first tertile = 0.62, 95%CI: 0.39-0.98), and fatty fish (OR third tertile vs first tertile = 0.53, 95%CI: 0.27-0.99) was associated with a lower risk for CRC. Moreover, higher MD adherence was associated with a reduced CRC risk in adjusted models (OR third tertile vs first tertile = 0.40, 95%CI: 0.20-0.80). CONCLUSION Direct associations were found for high-fat cheese, whereas an inverse relation was reported for fiber-containing foods and fatty fish, as well as adherence to a Mediterranean dietary pattern.

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Section: Methodsmentioning

confidence: 99%

Food groups, diet quality and colorectal cancer risk in the Basque Country

Alegría-Lertxundi¹,

Aguirre²,

Bujanda³

et al. 2020

WJG

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“…Diet was assessed using a face-to-face interview that includes: two meal pattern questionnaires based on validated forms (44,45) , and a short FFQ that is a modified and validated version (46) . The first of them was a participant-identified approach (47) used to define eating occasions (EO), in which the participants were asked to describe how they usually ate on an 'ordinary' day, specifying time for meal, meal duration and choosing the type of meal best corresponding to their own meal.…”

Section: Diet Intake Assessmentmentioning

confidence: 99%

Risk factors of overweight/obesity-related lifestyles in university students: Results from the EHU12/24 study

Telleria-Aramburu

Izaga

2021

Br J Nutr

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This paper investigates the prevalence and interaction of overweight/obesity-related lifestyles (specifically, examining whether subjects meet the recommended criteria), in a representative sample of university students. This study is part of the project EHU12/24, an observational cross-sectional study, designed to assess the prevalence of excess body fat (BF) and major risk of developing overweight/obesity, according to a standardised protocol. In a cohort of 603 students, aged between 18 and 28 years, of the University of the Basque Country, information about meal patterns, diet quality, physical activity, sitting time, sleeping time, toxic habits and anthropometric measurements were collected. Sampling took place from February 2014 to May 2017. Binary logistic regressions models adjusted for the covariates were utilised to test the association between lifestyles and risk of excess adiposity. The prevalence of overweight/obesity, according to BF percentage was 14·4%. The variables analysed related to meal pattern were associated with diet quality, and less healthy food habits were associated with other less health-related behaviours. Among men, moderate/low physical activity, breakfast skipping, non-adequate breakfast duration, number of eating occasions and eating breakfast alone/depending on the occasion were associated with excess BF; while among women, low MedDietScore, moderate/high alcohol consumption, non-adequate sleep duration, eating breakfast and lunch alone/depending on the occasion. Results suggest that certain unhealthy lifestyle behaviours coexist, interact with one another and increase the risk of overweight/obesity in this population. Sex-specific differences in risk factors of obesity has implications for interventions for primary prevention of obesity within this environment.

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“…Diet was assessed using a short FFQ (SFFQ), which is a modified and validated version of the Rodríguez et al questionnaire (36) . This adaptation was validated with multiple 24-h recalls in the Basque general population (37) . It consisted of 67 items and requires the subjects to recall the frequency of consumption of one standard serving (38) of each food item.…”

Section: Dietary Intake Assessmentmentioning

confidence: 99%

Nutritional quality and carbon footprint of university students’ diets: results from the EHU12/24 study

Telleria-Aramburu

Bermúdez-Marín

Rocandio

et al. 2021

Public Health Nutr.

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Objective: To evaluate diets in terms of nutritional characteristics and quality from the perspectives of health, greenhouse gas emissions (GHGEs) and possible associations with each other in a representative sample of students at a public university. Design: Cross-sectional. Dietary intake was evaluated with a validated food frequency questionnaire, and diet quality was assessed through the Healthy Eating Index (HEI-2010) and MedDietScore (MDS). GHGE data were obtained from the literature. In addition, sex, socioeconomic status (SES) and body fat (BF) status were analysed as covariates. Setting: Basque Autonomous Community, Spain. Participants: 26,165 healthy adults aged 18-28 years. Results: Student diets were characterised by low consumption of carbohydrates (38·72% of total energy intake (TEI)) and a high intake of lipids (39·08% of TEI). Over half of the participants had low dietary quality. The low-emitting diets were more likely to be consumed by subjects with low HEI-2010 scores (β: 0·039 kg eCO2/1000 kcal per day) and high MDS scores (β: −0·023 kg eCO2/1000 kcal per day), after controlling for sex, SES and BF status. Both the low-emitting and healthy diets were more likely to be consumed by women and by those with normal BF percentage. Conclusions: UPV/EHU university students’ diets were characterised by moderate quality from a nutritional perspective and moderate variation in the size of carbon footprints. In this population, diets of the highest quality were not always those with the lowest diet-related GHGEs; this relationship depended in part on the constructs and scoring criteria of diet quality indices used.

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Adaptation, validation and reproducibility of a short FFQ to assess food group intake in the population resident in the Basque country (Spain)

Cited by 8 publications

References 39 publications

Food groups, diet quality and colorectal cancer risk in the Basque Country

Food groups, diet quality and colorectal cancer risk in the Basque Country

Risk factors of overweight/obesity-related lifestyles in university students: Results from the EHU12/24 study

Nutritional quality and carbon footprint of university students’ diets: results from the EHU12/24 study

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