Vandenlangenberg G M, Mares-Perlman J A, Brady W E, Klein B E, Klein R, Palta M, Block G
Department of Nutritional Sciences, University of Wisconsin, Madison 53705-2397, USA.
J Am Diet Assoc. 1997 Aug;97(8):860-6. doi: 10.1016/S0002-8223(97)00210-1.
To determine the extent to which incorporating fat-modified foods into a food frequency questionnaire influences the agreement of energy and nutrient estimates with estimates obtained from food records.
Subjects completed four 2-day food records at 3-month intervals. At the end of the recording period, a food frequency questionnaire was administered to assess usual daily intake during the preceding year.
SUBJECTS/SETTING: One hundred and three subjects selected from a population-based sample of adults participating in the Beaver Dam Eye Study.
Subjects were categorized into three groups on the basis of their frequency of consumption of fat-modified foods. For each group, correlations were calculated between food record estimates and estimates obtained from the original food frequency questionnaire, the original with a low-fat option, and the fat-modified questionnaire.
For persons categorized as high consumers of fat-modified foods, incorporating questions regarding the consumption of these products resulted in higher correlations with food record estimates (original vs fat-modified version) for percentage of energy from total fat (.32 vs .47), saturated fat (.20 vs .41), oleic acid (.32 vs .50), and linoleic acid (.40 vs .46). High consumers differed in several characteristics that could be associated with disease risk (eg, higher ratios of serum total cholesterol to high-density lipoprotein cholesterol).
Failure to account for the consumption of fat-modified foods in epidemiologic studies may result in misclassification of fat exposures. Because patterns of misclassification could be different for those at risk for disease, results of epidemiologic studies could be biased if these foods are excluded. Thus, incorporating fat-modified foods into food frequency questionnaires will improve the ability of researchers to correctly classify fat exposures and to evaluate potentially important relationships between fat intake and disease risk.
确定将脂肪改良食品纳入食物频率问卷对能量和营养素估计值与从食物记录中获得的估计值之间一致性的影响程度。
受试者每隔3个月完成4次为期2天的食物记录。在记录期结束时，发放一份食物频率问卷以评估前一年的日常摄入量。
受试者/研究背景：从参与比弗代姆眼研究的基于人群的成年样本中选取103名受试者。
根据受试者食用脂肪改良食品的频率将其分为三组。对于每组，计算食物记录估计值与从原始食物频率问卷、带有低脂选项的原始问卷以及脂肪改良问卷中获得的估计值之间的相关性。
对于被归类为高脂肪改良食品消费者的人群，纳入有关这些产品消费情况的问题后，在总脂肪能量百分比（.32对.47）、饱和脂肪（.20对.41）、油酸（.32对.50）和亚油酸（.40对.46）方面，与食物记录估计值的相关性更高。高脂肪改良食品消费者在一些可能与疾病风险相关的特征方面存在差异（例如，血清总胆固醇与高密度脂蛋白胆固醇的比率更高）。
在流行病学研究中未考虑脂肪改良食品的消费情况可能导致脂肪暴露的错误分类。由于疾病风险人群的错误分类模式可能不同，如果排除这些食品，流行病学研究结果可能会有偏差。因此，将脂肪改良食品纳入食物频率问卷将提高研究人员正确分类脂肪暴露以及评估脂肪摄入量与疾病风险之间潜在重要关系的能力。
