Table 4 Summary of Validity Assessments Between the FFQ and 24-h Recalls for Fermented and Non-Fermented Foods
Method | % Difference | Correlation Coefficient | Quintile Cross-Classification | Bland-Altmana |
|---|---|---|---|---|
Aspect of Validity Measured | Agreement (group level) | Strength and direction of association (individual level) | Agreement (individual level) | Presence, direction, and extent of bias (group level) |
Interpretation Criteria | Acceptable: 0.0 to 10.0% Poor: > 10% | Good: ≥0.50 Acceptable: 0.20 to 0.39 (lower range); 0.40 to 0.49 (higher range) Poor: < 0.20 | Good: ≥50% in same/adjacent quintile; ≤5% in extreme quintile Poor: < 50% in same/adjacent quintile; > 5% in extreme quintile | Good: p > 0.05 Poor: p ≤ 0.05 |
Fermented beverages | Acceptable | Good | Good | Good |
Coffee | Acceptable | Good | Good | Good (bias) |
Beer | Poor | Good | Good | Good (bias) |
Wine | Poor | Good | Good | Poor (bias) |
Fermented cereals/grains | Acceptable | Good | Good | Poor |
Brown bread | Acceptable | Acceptable (low) | Poor | Good (bias) |
White bread | Poor | Acceptable (low) | Good | Poor (bias) |
Wholegrain bread | Acceptable | Good | Good | Good |
Rye bread | Acceptable | Acceptable (high) | Good | Good (bias) |
Other bread | Poor | Poor | Poor | Good (bias) |
Pastries | Poor | Acceptable (low) | Poor | Good (bias) |
Chocolate | Poor | Acceptable (low) | Good | Poor (bias) |
Fermented dairy | Acceptable | Good | Good | Good |
Cheese | Acceptable | Acceptable (high) | Good | Good (bias) |
Yoghurts | Poor | Good | Good | Poor |
Quark | Poor | Poor | Poor | Poor (bias) |
Buttermilk | Poor | Poor | Poor | Poor (bias) |
Non-fermented dairy | Poor | Good | Good | Poor |
Butter | Acceptable | Acceptable (high) | Good | Good (bias) |
Cream | Poor | Acceptable (low) | Poor | Poor (bias) |
Ice cream | Poor | Acceptable (low) | Poor | Poor (bias) |
Milk | Poor | Good | Good | Poor |
Non-fermented soya | Poor | Acceptable (high) | Good | Good (bias) |