Relative validity of a food frequency questionnaire with a meat-cooking and heterocyclic amine module
Relative validity of a food frequency questionnaire with a meat-cooking and heterocyclic amine module
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DOI：
10.1158/1055-9965.epi-270-2
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发表时间：
2004-02-01
影响因子：
3.8
通讯作者：
Sinha, R
中科院分区：
文献类型：
--
作者：
Cantwell, M;Mittl, B;Sinha, R
165名健康参与者的营养素和杂环胺（HCA）摄入量使用自我管理的食物频率问卷（FFQ）进行评估，其中包括肉类烹饪实践模块。开发了一个数据库，其中包含通过不同方法和不同程度烹饪的各种类型肉类的HCA [2-氨基-3，8-二甲基咪唑并[4，541]喹喔啉（MeIQx）和2-氨基-1-甲基-6-苯基咪唑并[4，5-B]吡啶（PhIP）]组成，并与该模块一起进行了验证。使用多个食物日记（在3个月内完成的3组4个非连续日日记）作为参考方法，研究了由FFQ估计的饮食和HCA摄入量的相对有效性。通过FFQ和食物日记评估的HCA摄入量的粗相关系数，MeIQx为0.43 [95%置信区间（CI）0.30-0.55]，PhIP为0.22（95% CI 0.07-0.36）。去衰减相关性分别为0.60（95% CI 0.49-0.69）和0.36（95% CI 0.22-0.49）。然而，与食物日记（34.9和263.8 ng/天）相比，FFQ（21.9和78.1 ng/天）低估了MeIQx和PhIP的绝对摄入量。FFQ低估了红肉的总摄入量，消费者的百分比，以及烤/烤和微波红肉的摄入量中位数。FFQ严重低估了PhIP的摄入量，这很可能是因为低估了使用PhIP生产烹饪方法（如烧烤和平底锅油炸）烹饪鸡肉的人的百分比。此外，FFQ高估了烤鸡消费者的比例，这种烹饪方法产生的PUP较少。总之，虽然FFQ和肉类模块低估了绝对MeIQx和PhIP的摄入量，它的能力，个人排名根据摄入量是可以接受的。
The nutrient and heterocyclic amine (HCA) intake of 165 healthy participants was assessed using a self-administered food frequency questionnaire (FFQ), which included a meat-cooking practices module. A database containing the HCA [2-amino-3,8-dimethylimadazo [4,541 quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimadazo [4,5-b] pyridine (PhIP)] composition of various types of meat, cooked by different methods and to varying degrees, was developed and validated in conjunction with this module. The relative validity of dietary and HCA intake estimated by the FFQ was investigated using multiple food diaries (3 sets of 4 nonconsecutive day diaries completed over a 3-month period) as the reference method. Crude correlation coefficients of HCA intake assessed by the FFQ and food diaries were 0.43 [95% confidence interval (CI) 0.30-0.55] for MeIQx and 0.22 (95% CI 0.07-0.36) for PhIP intake. Deattenuated correlations were 0.60 (95% CI 0.49-0.69) and 0.36 (95% CI 0.22-0.49), respectively. Absolute MeIQx and PhIP intake was, however, underestimated by the FFQ (21.9 and 78.1 ng/day) compared with the food diaries (34.9 and 263.8 ng/day). The FFQ underestimated total red meat intake, the percentage of consumers, and the median intake of roast/baked and microwaved red meat. PhIP intake was severely underestimated by the FFQ and was most likely because of an underestimation of the percentage of people who cooked chicken using PhIP-producing cooking methods such as broiling and pan-frying. Additionally, the FFQ overestimated the percentage of consumers of baked chicken, a cooking method that produces less PUP. In conclusion, although the FFQ and meat module underestimated absolute MeIQx and PhIP intake, its ability to rank individuals according to intake was acceptable.