Addition of food group equivalents to the Canadian Diet History Questionnaire II for the estimation of the Canadian Healthy Eating Index-2005

Abstract

Introduction Poor diet quality has been shown to increase the risk of common chronic diseases that can negatively impact quality of life and burden the healthcare system. Canada’s Food Guide evidence-based recommendations provide dietary guidance aimed at increasing diet quality. Compliance with Canada’s Food Guide can be assessed with the Canadian Healthy Eating Index (C-HEI), a diet quality score. The recently designed Canadian Diet History Questionnaire II (C-DHQ II), a comprehensive food frequency questionnaire could be used to estimate the C-HEI in Canadian populations with the addition of food group equivalents (representing Canada’s Food Guide servings) to the C-DHQ II nutrient database. We describe methods developed to augment the C-DHQ II nutrient database to estimate the C-HEI. Methods Food group equivalents were created using food and nutrient data from existing published food and nutrient databases (e.g. the Canadian Community Health Survey — Cycle 2.2 Nutrition [2004]). The variables were then added to the C-DHQ II companion nutrient database. C-HEI scores were determined and descriptive analyses conducted for participants who completed the C-DHQ II in a cross-sectional Canadian study. Results The mean (standard deviation) C-HEI score in this sample of 446 adults aged 20 to 83 was 64.4 (10.8). Women, non-smokers, and those with more than high school education had statistically significant higher C-HEI scores than men, smokers and those with high school diplomas or less. Conclusion The ability to assess C-HEI using the C-DHQ II facilitates the study of diet quality and health outcomes in Canada.

Relationship Between Diet Quality and Antihypertensive Medication Intensity Among Adults With Metabolic Syndrome-Associated High Blood Pressure

“…Diet was assessed using the Canadian Dietary History Questionnaire II (C-DHQ II). 18 , 19 , 20 , 21 , 22 This FFQ was initially developed and validated by the US National Cancer Institute. This FFQ assesses dietary intakes over the 12 months preceding its completion, addressing the frequency of consumption of 153 foods and the portion size usually consumed.…”