REPRODUCIBILITY OF AN ITALIAN FOOD FREQUENCY QUESTIONNAIRE FOR CANCER STUDIES - RESULTS FOR SPECIFIC FOOD ITEMS
REPRODUCIBILITY OF AN ITALIAN FOOD FREQUENCY QUESTIONNAIRE FOR CANCER STUDIES - RESULTS FOR SPECIFIC FOOD ITEMS
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DOI：
10.1016/0959-8049(93)90225-5
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发表时间：
1993-01-01
影响因子：
8.4
通讯作者：
LAVECCHIA, C
中科院分区：
文献类型：
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作者：
FRANCESCHI, S;NEGRI, E;LAVECCHIA, C
为了评估乳腺癌、卵巢癌和消化道癌症病例对照研究中使用的定量食物频率问卷 (FFQ) 的可重复性，我们对来自意大利三个省（波代诺内、热那亚和意大利）的 452 名志愿者（144 名男性和 308 名女性，中位年龄 = 50 岁）进行了两次间隔 3-10 个月（中位 = 5.4 个月）的 98 项调查问卷的结果进行了比较。弗利）。 87 种饮食项目摄入频率的 Spearman 相关系数 (r) 范围为 0.35（“鸡肉或火鸡，煮的”）到 0.84（“酒”）。大多数系数在 0.60 和 0.80 之间，只有两个低于 0.40，五个等于或高于 0.80（平均 r = 0.59）。酒精和非酒精饮料、面包、谷物和第一道菜、水果以及问卷每个部分末尾的总结问题的两项测量的一致性往往比配菜、糖果和甜点更好。此外，调味品中的脂肪含量、大蒜或盐的摄入量等11个主观问题的再现性似乎也很高。志愿者的年龄、性别、教育水平以及两次 FFQ 之间的间隔对两次测量的一致性没有产生大的或系统的影响。总之，本研究表明我们的调查问卷具有良好的可重复性，并为改进各种食品描述的方法提供了一些重要提示。
To evaluate the reproducibility of a quantitative food frequency questionnaire (FFQ) used in a case-control study on cancer of the breast, ovary and digestive tract, we compared the result of a 98-item questionnaire administered twice at an interval of 3-10 months (median = 5.4 months) to 452 volunteers (144 males and 308 females, median age = 50 years) from three Italian provinces (Pordenone, Genoa and Forli). Spearman correlation coefficients (r) for intake frequency of 87 dietary items ranged from 0.35 (''chicken or turkey, boiled'') to 0.84 (''wine''). Most coefficients were between 0.60 and 0.80, only two being below 0.40 and five equal or above 0.80 (mean r = 0.59). The concordance of the two measurements tended to be somewhat better for alcoholic and non-alcoholic beverages, bread, cereals and first courses, fruits and summary questions at the end of each section of the questionnaire than for side dishes, sweets and desserts. Also, the reproducibility of 11 subjective questions, such as those concerning the amount of fat in seasoning and the intake of garlic or salt, seemed to be high. Age, sex, educational level of the volunteers and interval between the two FFQ did not have a large or systematic impact on the concordance of the two measurements. In conclusion, the present study has shown a good level of reproducibility of our questionnaire and has provided a few important hints on ways of improving the description of various food items.