The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area.
10.4163/kjn.2009.42.3.246
- Author:
Sung Ha YUN
1
;
Bo Youl CHOI
;
Mi Kyung KIM
Author Information
1. Department of Preventive Medicine, Hanyang University, College of Medicine, Seoul, Korea. kmkkim@hanyang.ac.kr
- Publication Type:Original Article
- Keywords:
food frequency questionnaire;
seasonings;
oils
- MeSH:
Aged;
Animals;
Cholesterol;
Chronic Disease;
Female;
Humans;
Oils;
Surveys and Questionnaires;
Seasons;
Sodium;
Vegetables;
Vitamin A;
Vitamin E;
Vitamins
- From:The Korean Journal of Nutrition
2009;42(3):246-255
- CountryRepublic of Korea
- Language:Korean
-
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 (kappa w = 0.98), 0.64 (kappa w = 0.81), and 0.59 (kappa w = 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 (kappa = 0.64, kappa w = 0.81), vitamin E (kappa = 0.59, kappa w = 0.79) and sodium (kappa = 0.61, kappa w = 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.
