Validity and reproducibility of a Spanish dietary history

• Published in: PloS one Vol. 9; no. 1; p. e86074
• Main Authors: Guallar-Castillón, Pilar, Sagardui-Villamor, Jon, Balboa-Castillo, Teresa, Sala-Vila, Aleix, Ariza Astolfi, Maria José, Sarrión Pelous, Maria Dolores, León-Muñoz, Luz María, Graciani, Auxiliadora, Laclaustra, Martín, Benito, Cristina, Banegas, José Ramón, Artalejo, Fernando Rodríguez
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 20-01-2014; Public Library of Science (PLoS)
• Subjects: Adult; Biochemistry; Biology; Biomarkers; Carbohydrates; Cereals; Correlation; Correlation coefficient; Correlation coefficients; Diet; Diet Surveys - instrumentation; Diet Surveys - methods; Eating; Epidemiology; European Continental Ancestry Group; Fatty acids; Feeding Behavior; Female; Food; Food groups; Food intake; Health care; Hospitals; Humans; Lipids; Male; Meat; Medicine; Middle Aged; Monounsaturated fatty acids; Nutrients; Nutrition research; Preventive medicine; Proteins; Public health; Reproducibility; Reproducibility of Results; Social and Behavioral Sciences; Spain; Studies; Surveys and Questionnaires; Vegetables; Spain
• DOI: 10.1371/journal.pone.0086074
• EISSN: 1932-6203

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.
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.
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.
The DH-E shows good validity and reproducibility for estimating usual intake of foods and nutrients.