The Use of a Self-Administered Questionnaire to Assess Diet Four Years in the Past

Willett, Walter C.; Sampson, Laura; Browne, Marilyn L.; Stampfer, Meir J.; Rosner, Bernard; Hennekens, Charles H.; Speizer, Frank E.

doi:10.1093/oxfordjournals.aje.a114780

Cited by 731 publications

(439 citation statements)

References 0 publications

Supporting

Mentioning

414

Contrasting

Unclassified

Order By: Relevance

“…In many studies, the validity of dietary assessments ranging from 3-10 years has seen strong correlations with the reference, generally in the range of 0.5-0.7. 19,20,21 Overall, studies have suggested that diet may be recalled with acceptable levels of misclassification up to approximately 10 years. Considering that most of the GC patients in our study were older persons, it was thought that the usual diet for 12-months of 3 years prior to cancer diagnosis was valid.…”

Section: Discussionmentioning

confidence: 99%

Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

196

152

View full text Add to dashboard Cite

To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a significant increase in the risk of GC was observed with increased intake of cooked rice with bean, charcoal grilled beef, pollack soup, Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) and cooked spinach. In food groups, increased intake of soybean products was associated with decreased risk of GC. Intake of citrus fruits rather than total fruits was shown to have a protective effect on the risk of GC, but was not significant. In this study, intake of total vegetables was shown to have a protective effect, whereas high nitratecontaining vegetables increased the risk of GC. In conclusion, our study suggests that the risk of GC decreased with high consumption of fresh vegetables and fruits, whereas high consumption of foods rich in nitrate and carcinogenic substances produced during the cooking process increased the risk of GC. Although gastric cancer (GC) incidence and mortality have been decreasing, it is still 1 of the common cancers around the world. 1 GC is the most common cause of cancer death in Korea. 2 The risk factors of GC are largely environmental, genetic and infection. Being infected with the bacterium Helicobacter pylori, 1 of the risk factors of GC, causes inflammation of gastric mucosa. 3 Helicobacter pylori infection per se, however, may not be sufficient to cause GC because there is low GC incidence despite high infection rate of Helicobacter pylori. 4 Among environmental factors such as socioeconomic status, alcohol drinking, smoking, dietary habit and refrigerator use, the dietary factor is 1 of the most important risk factors of GC. Most studies on the relationship between diet and GC have suggested that foods rich in nitrate or nitrite, a high salt diet, smoked meat or fish and a high carbohydrate diet increase the risk of GC, whereas high consumption of fresh vegetables, fruits and dairy products decreases the risk of GC, although the findings are not always consistent. [5][6][7][8][9][10][11][12][13][14][15] Dietary habits of Korean people can be characterized as a high intake of salty foods and carbohydrates and a higher intake of cooked rather than fresh vegetables. For this reason, it is necessary to investigate the effect of dietary factors on GC in Korea. Therefore, we conducted a case-control study, which focused on the association of dietary factors and GC in Korea. MATERIAL AND METHODSTrained dietitians interviewed a total of 157 patients highly suspected by endoscopic examination as having GC at Han...

show abstract

Section: Discussionmentioning

confidence: 99%

Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

196

152

View full text Add to dashboard Cite

show abstract

“…Compared with several versions of the Willett FFQ and the UK-EPIC FFQ that were repeatadministered at least 6 months apart in free-living adults, the current FFQ provided highly comparable reliability coefficients for most nutrients (12,29,31,32,(34)(35)(36)(37)(38) . For vitamin C, our FFQ appeared to be more reliable than various forms of the Willett FFQ (29,31,32,(34)(35)(36)38) and showed similar reliability to the UK-EPIC FFQ (37) . These results indicate that a single administration of the FFQ is sufficient to provide nutrient measures with a high level of reliability.…”

Section: Test-retest Reliabilitymentioning

confidence: 95%

A comprehensive FFQ developed for use in New Zealand adults: reliability and validity for nutrient intakes

Sam

Skeaff

Skidmore

2012

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To evaluate the reliability and relative validity of a semi-quantitative FFQ for assessing the habitual intake of multiple nutrients in New Zealand (NZ) adults over the past 12 months. Design: A 154-item FFQ was developed. After initial pre-testing, reliability was assessed using intra-class correlations. Relative validity was assessed by comparing nutrient intakes derived from the FFQ v. those from an 8 d diet record (8dWDR) collected over 12 months and selected blood biomarkers, using Spearman correlations. Supplementary cross-classification and Bland-Altman analyses were performed to assess validity of the FFQ v. the 8dWDR. Setting: Dunedin, NZ. Subjects: One hundred and thirty-two males and females aged 30-59 years who completed all FFQ and 8dWDR and provided a blood sample. Results: Reliability coefficients ranged from 0?47 for Ca to 0?83 for alcohol, with most values falling between 0?60 and 0?80. The highest validity coefficients for energy-adjusted data were observed for alcohol (0?74), cholesterol (0?65) and b-carotene (0?58), and the lowest for Zn (0?24) and Ca (0?28). For all energyadjusted nutrients mean percentage correct classification was 77?9 % and gross misclassification was 4?5 %. Results of Bland-Altman analyses showed wide limits of agreement for all micronutrients but high agreement was observed for most macronutrients (99 % for protein, 103 % for total fat). When compared with biomarkers, energy-adjusted coefficients were 0?34 for b-carotene and 0?33 for vitamin C. Conclusions: The FFQ provides highly repeatable measurements and good validity in ranking individuals' intake, suggesting that it will be a useful tool to assess nutrient intake of NZ adults in future research.

show abstract

“…13 Nutrient intake was computed by multiplying the frequency response by the nutrient content of the specified portion sizes. Heme iron content was calculated by applying a factor of 0.4 to the total iron content of all meat items, as proposed by Monsen.…”

Section: Methodsmentioning

confidence: 99%

Heme iron, zinc and upper digestive tract cancer: The Iowa Women's Health Study

et al. 2005

View full text Add to dashboard Cite

We examined associations among dietary heme iron as a possible pro-oxidant, dietary zinc as a possible antioxidant, and the incidence of upper digestive tract cancer; 34,708 postmenopausal women, aged 55-69 years at baseline who completed a food frequency questionnaire, were followed 16 years. There were 75 upper digestive tract cancer cases (52 gastric cancer and 23 esophageal cancer). When heme iron and zinc were mutually adjusted, in dose-response manners, heme iron intake was positively associated with the risk of upper digestive tract cancer, while zinc intake was inversely associated with risk. After adjusting for age, total energy intake, cigarette smoking and alcohol consumption, relative risks for quintiles of heme iron intake were 1.0, 1.53, 2.15, 3.05 and 2.83 (p for trend 5 0.06) and corresponding relative risks for zinc intake were 1.0, 0.86, 0.42, 0.37 and 0.13 (p for trend < 0.01). Additional adjustment for body mass index, physical activity, hormone replacement therapy, multivitamin intake and intake of saturated fat, vitamin C, vitamin E and folate did not change the results. Higher intake of heme iron is associated with higher risk, while higher intake of zinc is associated with lower, risk of upper digestive tract cancer. ' 2005 Wiley-Liss, Inc.Key words: heme iron; zinc; esophageal cancer; gastric cancer; oxidative stress Although iron is vital for all living organisms, iron is also potentially carcinogenic due to its catalytic effect on the formation of hydroxyl radicals, suppression of the activity of host defense cells and promotion of cancer cell multiplication. 1,2 On the other hand, zinc has antioxidant properties; zinc ions may replace redox active molecules and may induce the synthesis of metallothionein, sulfhydryl-rich proteins that protect against free radicals. 3 At a molecular level, metals such as iron can substitute for zinc and may be responsible for metal-induced DNA damage and carcinogenesis, 4,5 suggesting a close interrelation of the 2 nutrients. Supporting these observations, we recently reported that intake of dietary heme iron, the most bioavailable form of iron, is associated with an increased risk of proximal colon cancer, while intake of dietary zinc is associated with a decreased risk of both proximal and distal colon cancer. 6 Even though various upper digestive tract cancers have been shown to be distinct entities in terms of many risk factors and pathological and/or clinical features, carcinogenesis due to oxidative stress is not a site-specific mechanism. Many known risk factors in carcinogenesis such as infection, inflammation, cigarette smoking, nutrition or alcohol consumption may ultimately be associated with oxidative stress as a unifying underlying mechanism. 7-10 For example, oxidative stress associated with inflammation plays an important role in gastric carcinogenesis as a mediator of carcinogenic compound formation, DNA damage and cell proliferation. 7 Similarly, oxidative stress also has been suggested to be a driving force in the pathogenesis of eso...

show abstract

The Use of a Self-Administered Questionnaire to Assess Diet Four Years in the Past

Cited by 731 publications

References 0 publications

Dietary factors and gastric cancer in Korea: A case‐control study

Dietary factors and gastric cancer in Korea: A case‐control study

A comprehensive FFQ developed for use in New Zealand adults: reliability and validity for nutrient intakes

Heme iron, zinc and upper digestive tract cancer: The Iowa Women's Health Study

Contact Info

Product

Resources

About