Development and Validation of a Food-Frequency Questionnaire for the Determination of Detailed Fatty Acid Intakes
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1.6 BIOLOGICAL SCIENCES
Objective: To validate a fat intake questionnaire (FIQ) developed to assess habitual dietary intake while focusing on the assessment of detailed fatty acid intake including total trans unsaturated fatty acids (TUFA). Design: An 88 food item/food group FIQ was developed using a meal pattern technique. Validation was achieved by comparison with dietary intake assessed by a modified diet history (DH) in a cross-over design. Eighty-four individuals supplied adipose tissue biopsies for linoleic acid and total TUFA analysis as an independent validation of the FIQ and DH. Setting: Medical Centre, Dublin Airport, Republic of Ireland. Subjects: One hundred and five healthy volunteers (43 females and 62 males aged 23–63 years). Results: Significant correlations (P , 0.0005) were achieved for intakes of energy (0.78), total fat (0.77), saturated fat (0.77), monounsaturated fat (0.63), polyunsaturated fat (0.73), TUFA (0.67) and linoleic acid (0.71) assessed by the FIQ compared with the DH. Linoleic acid intake assessed by the FIQ and the DH was significantly correlated with adipose tissue concentrations (r ¼ 0.58 and 0.49, respectively; P , 0.005); however, total TUFA intake was poorly correlated with adipose tissue concentrations (r ¼ 0.17 and 0.10 for FIQ and DH, respectively). Conclusions: The FIQ compared favourably with the DH in assessing habitual diet, in particular fatty acid intake. In addition, the FIQ was successfully validated against the linoleic acid composition of adipose tissue, an independent biomarker of relative fatty acid status. The FIQ could therefore be used as an alternative to the DH as it is a shorter, less labour-intensive method.
Cantwell, M. et al:Development and Validation of a Food-Frequency Questionnaire for the Determination of Detailed Fatty Acid Intakes. Public Health Nutrition, 2005, Feb;8(1):97-107. DOI: 10.1079/PHN2004668
Public Health Nutr. 2005 Feb;8(1):97-107.