Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort

Table 3 Quintile Cross-Classification and Spearman’s Correlations for Fermented and Non-Fermented Foods

	Agreement of Quintiles for Food Group Intake^a			Spearman’s Rank Correlation Coefficient (r_s)
Food Group	Same Quintile (%)	Adjacent Quintile (%)	Extreme Quintile (%)^b	Crude	Energy-Adjusted
Fermented beverages	47.6	40.9	0.4	0.80**	0.78**
Coffee	48.8	37.2	0.9	0.76**	0.74**
Beer	39.9	35.0	1.7	0.67**	0.53**
Wine	46.4	38.9	0.3	0.76**	0.74**
Fermented cereals/grains	38.1	41.3	1.2	0.68**	0.63**
Brown bread	30.3	34.9	6.2	0.25**	0.28**
White bread	35.2	34.5	4.7	0.33**	0.35**
Wholegrain bread	38.8	37.9	1.9	0.61**	0.55**
Rye bread	33.9	34.2	3.0	0.43**	0.42**
Other bread	28.1	32.1	6.8	0.11**	0.17**
Pastries	29.2	33.7	5.4	0.20**	0.27**
Chocolate	27.8	39.8	3.8	0.36**	0.38**
Fermented dairy	43.1	40.2	0.9	0.68**	0.69**
Cheeses	32.9	38.1	2.2	0.46**	0.47**
Yoghurts	34.5	41.5	1.7	0.56**	0.55**
Quark	30.2	36.3	5.3	0.13**	0.31**
Buttermilk	25.2	32.6	5.6	0.10**	0.18**
Non-fermented dairy	40.9	41.5	0.9	0.68**	0.67**
Butter	36.6	37.6	2.5	0.48**	0.51**
Cream	28.7	30.5	5.4	0.20**	0.21**
Ice cream	26.1	35.1	5.7	0.23**	0.21**
Milk	40.9	41.9	1.1	0.67**	0.66**
Non-fermented soya	34.1	36.0	4.1	0.40**	0.41**

FFQ Food frequency questionnaire. **, p < 0.01.
^aMean energy-adjusted intake values for each food group were used to divide participants into quintiles
^bPercentage of 1st quintile participants in the FFQ classified into the 5th quintile in the recall, or vice versa

ISSN: 2055-0928