ImFINE Research Group, Health and Human Performance Department, Faculty of Physical Activity and Sport Sciences, Universidad Politécnica de Madrid, 28040 Madrid.
REDAFLED Research Group, Didactics of Musical, Plastic and Corporal Expression Department, Universidad de Valladolid, 42004 Soria.
Nutr Hosp. 2023 Aug 28;40(4):800-810. doi: 10.20960/nh.04631.
Introduction: there is an emerging current necessity of valid questionnaires, encompassing most of food, beverages, diseases, signs and symptoms currently related to the pathogenesis of adverse reactions to foodstuffs (ARFS) in the Spanish population. Objectives: this study aimed to design and validate two questionnaires to assess ARFS in the Spanish population, Food and Beverages Frequency Consumption Questionnaire to Identify Adverse Reactions to Foodstuffs (FBFC-ARFSQ-18); and Pathologies and Symptomatology Questionnaire associated with Adverse Reactions to Foodstuffs (PSIMP-ARFSQ-10). Methods: both questionnaires were designed adapting questionnaires from the literature; and validated, using the expert judgment method, in five phases: questionnaires development, pilot test and reliability, content validity, face validity, and ethical considerations. Questionnaires were developed using the REDCap™ tool hosted at the Universidad Politécnica de Madrid. A total of 20 Spanish experts evaluated the questionnaires. Cronbach's alpha reliability coefficients were calculated using SPSS version 25.0 (IBM Corp., Armonk, NY-USA) and Aiken's V coefficient values were calculated using ICaiken.exe (Visual Basic 6.0, Lima-Perú). Results: a final construct of questions was designed, ensuring no overlap, for FBFC-ARFSQ-18 and PSIMP-ARFSQ-10. Cronbach's alpha reliability coefficients were 0.93 and 0.94; and Aiken's V coefficient values were 0.90 (0.78-0.96 CI) and 0.93 (0.81-0.98 CI) for FBFC-ARFSQ-18 and PSIMP-ARFSQ-10, respectively. Conclusions: both validated questionnaires could be used to analyze the association between certain food and beverages consumption with ARFS, such as food allergies and food intolerances; also, to investigate the link between some specific diseases, signs and symptoms with ARFS.
目前有必要制定一套包含大多数食物、饮料、疾病、体征和症状的有效问卷，以涵盖当前与食物不良反应（ARFS）发病机制相关的西班牙人群。目的：本研究旨在设计并验证两个评估西班牙人群 ARFS 的问卷，即食物和饮料频率消费问卷以识别食物不良反应（FBFC-ARFSQ-18）和与食物不良反应相关的病理和症状问卷（PSIMP-ARFSQ-10）。方法：两个问卷均通过文献中问卷改编设计；并通过专家判断法分五个阶段进行验证：问卷制定、预试验和可靠性、内容有效性、表面有效性和伦理考虑。问卷采用马德里理工大学托管的 REDCap™工具制定。共有 20 名西班牙专家对问卷进行了评估。使用 SPSS 版本 25.0（IBM Corp.，Armonk，NY-USA）计算 Cronbach's alpha 可靠性系数，使用 ICaiken.exe（Visual Basic 6.0，利马-秘鲁）计算 Aiken's V 系数值。结果：设计了最终的问题结构，确保 FBFC-ARFSQ-18 和 PSIMP-ARFSQ-10 之间没有重叠。Cronbach's alpha 可靠性系数分别为 0.93 和 0.94；Aiken's V 系数值分别为 0.90（0.78-0.96 CI）和 0.93（0.81-0.98 CI）。结论：这两个经过验证的问卷可用于分析某些食物和饮料消费与 ARFS（如食物过敏和食物不耐受）之间的关联，也可用于研究某些特定疾病、体征和症状与 ARFS 之间的联系。
