The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area

Abstract

The development of food frequency questionnaire (FFQ) is based on food use and/or dish use. Regardless of potential effect of oils and seasonings on chronic diseases, most of food-based FFQs do not include oils and seasonings in calculation of nutrient intake. This study examined the effect of added (seasoning) oils and seasonings on the distribution of subjects by relative nutrient intake using a dish-based FFQ. The subjects were 1,303 persons (men 478, women 825) aged over 20 years old, who completed FFQ composed of 121 items. Three types of daily nutrient intake were calculated; 1) total nutrient intake with oils and seasonings, 2) nutrient intake without oils, and 3) nutrient intake without oils and seasonings. The correlation and agreement of classification of subjects by relative nutrient intake were examined. All analyses were performed using absolute nutrient intakes and total energy-adjusted nutrient intakes by residual method. Comparing total nutrient intake with the nutrient intake without oils, energy, vegetable fat and vitamin E intake were significantly decreased and kappa values were 0.95 (Кw = 0.98), 0.64 (Кw = 0.81), and 0.59 (Кw = 0.79), respectively. Comparing total nutrient intake with the nutrient intake without oils and seasonings, most of nutrients intake except animal fat, animal protein, retinol and cholesterol were significantly decreased, and kappa values of vegetable fat (К = 0.64, Кw = 0.81), vitamin E (К = 0.59, Кw = 0.79) and sodium (К = 0.61, Кw = 0.80) were under 0.80. After total energy was adjusted, agreement was lower than before total energy adjustment. Excluding oils and seasonings to assess nutrient intake underestimated vegetable fat, vitamin E and sodium intake and affected the distribution of subjects by their relative nutrient intake. Therefore, we suggest that research focused on these nutrients need to be cautious about the interpretation of the results. 은 반정량 식품섭취빈도조사

Development and validation of a quantitative food frequency questionnaire to assess nutritional status in Korean adults

“…Intakes of nutrients from seasonings and cooking oils have been underestimated in a food-based FFQ [33]. A dish based FFQ could have advantages over a food-based FFQ, which has been developed and validated in Korea [34].…”

“…Excluding seasonings and oils to assess nutrient intake underestimates total energy, vegetable fat, vitamin E, and sodium intake. We must be cautious about the interpreting studies that do not include seasonings and oils [33]. Our FFQ reflected seasonings and cooking oils by conducting a more dish-based questionnaire.…”

How does a simplified recipe collection procedure in dietary assessment tools affect the food group and nutrient intake distributions of the population

“…This observation is in line with the trend of preparing less mixed dishes at home due to people's tendency to eating quick and ready meals (34) . Also, compared with countries where mixed dishes were dominant (35) , the western diet includes relatively few dishes that mix all ingredients (36) . An additional explaining factor was that 20 % of the home-made mixed meals were entered as new recipes or unmodified standard recipes, both of which could not be simplified in this study.…”

“…As opposed to creating a new individual recipe from scratch, good-quality standard recipes could save time, supplement commonly forgotten ingredients such as seasonings (7,35) and correct misreporting out of embarrassment and inconvenience (45) . Hence, standard recipes were embedded in most of the dietary apps and software, as well as dietary assessment surveys in many countries (39,46) .…”

HD-FFQ to Detect Nutrient Deficiencies and Toxicities for a Multiethnic Asian Dialysis Population

“…), which together greatly contribute to nutrient intakes (e.g., energy, fat, sodium, and β-carotene intake). As such excluding them will underestimate these nutrients [ 42 ].…”