The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area

Sung Ha Yun; Bo-Youl Choi; Mi-Kyung Kim

doi:10.4163/kjn.2009.42.3.246

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Yun, Choi, and Kim: The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area

Original Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2009; 42(3): 246-255.

Published online: 30 April 2009

DOI: https://doi.org/10.4163/kjn.2009.42.3.246

The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area

Sung Ha Yun, Bo-Youl Choi, Mi-Kyung Kim

Department of Preventive Medicine, Hanyang University, College of Medicine, Seoul 133-791, Korea.

To whom correspondence should be addressed. (kmkkim@hanyang.ac.kr)

Received 15 January 2009 Revised 2 February 2009 Accepted 27 March 2009

Abstract

The development of food frequency questionnaire (FFQ) is based on food use and/or dish use. Regardless of potential effect of oils and seasonings on chronic diseases, most of food-based FFQs do not include oils and seasonings in calculation of nutrient intake. This study examined the effect of added (seasoning) oils and seasonings on the distribution of subjects by relative nutrient intake using a dish-based FFQ. The subjects were 1,303 persons (men 478, women 825) aged over 20 years old, who completed FFQ composed of 121 items. Three types of daily nutrient intake were calculated; 1) total nutrient intake with oils and seasonings, 2) nutrient intake without oils, and 3) nutrient intake without oils and seasonings. The correlation and agreement of classification of subjects by relative nutrient intake were examined. All analyses were performed using absolute nutrient intakes and total energy-adjusted nutrient intakes by residual method. Comparing total nutrient intake with the nutrient intake without oils, energy, vegetable fat and vitamin E intake were significantly decreased and kappa values were 0.95 (Кw = 0.98), 0.64 (Кw = 0.81), and 0.59 (Кw = 0.79), respectively. Comparing total nutrient intake with the nutrient intake without oils and seasonings, most of nutrients intake except animal fat, animal protein, retinol and cholesterol were significantly decreased, and kappa values of vegetable fat (К = 0.64, Кw = 0.81), vitamin E (К = 0.59, Кw = 0.79) and sodium (К = 0.61, Кw = 0.80) were under 0.80. After total energy was adjusted, agreement was lower than before total energy adjustment. Excluding oils and seasonings to assess nutrient intake underestimated vegetable fat, vitamin E and sodium intake and affected the distribution of subjects by their relative nutrient intake. Therefore, we suggest that research focused on these nutrients need to be cautious about the interpretation of the results.

Keywords: food frequency questionnaire, seasonings, oils

Figures and Tables

Table 1

The composition of food frequency questionnaire

¹⁾Rice with assorted mixtures, ²⁾Laver-wrapped rice, ³⁾Wheat flakes soup, ⁴⁾Korean handmade knife cut noodle, ⁵⁾Rice cake soup, ⁶⁾Beef born soup, ⁷⁾Beef born soup added edible viscera and vegetable and red pepper powder, ⁸⁾Korean traditional cooked chicken, ⁹⁾Soybean paste soup, ¹⁰⁾Brown seaweed soup, ¹¹⁾Dried pollack soup, ¹²⁾Soybean paste, ¹³⁾Frozen alaska pollack, ¹⁴⁾Sliced pork with sauce, ¹⁵⁾Salt-cured and dried yellow croaker, ¹⁶⁾Chinese cabbage Kimchi, ¹⁷⁾Radish Kimchi, ¹⁸⁾Small radish Kimchi, ¹⁹⁾Seasoned cubed radish roots Kimchi, ²⁰⁾Young leafy radish Kimchi, ²¹⁾Chinese cabbage Kimchi without red pepper, ²²⁾Radish Kimchi with water, ²³⁾Seasoned black soybean, ²⁴⁾Mixed soybean paste without red pepper paste, ²⁵⁾Fermented red pepper paste

Table 2

General characteristics of subjects

Values are means ± SD or %

¹⁾MET, metabolic equivalent task

²⁾Family history of hypertension, diabetes, myocardial infarction

Table 3

Oils and seasonings intake of subjects (/day)

Values are means ± SD

¹⁾Other seasonings were sesame, pepper, ginger, seasoning powder and powdered sesame mixed with salt

Table 4

Comparison of means daily nutrient intake levels obtained from food frequency questionnaire (FFQ) with and without oils and seasonings

Values are means ± SD

¹⁾Nutrients not contained in oils and seasonings were not listed in the table for simplicity

²⁾Adjusted for total energy intake using the residual method

^*: p-value < 0.05, ^**: p-value < 0.001, p-value refers FFQ vs FFQ without oils

^†: p-value < 0.05, ^‡: p-value < 0.001, p-value refers FFQ vs FFQ without oils and seasonings

Table 5

Agreement between total nutrient intake and nutrient intake without oils assessed food frequency questionnaire

¹⁾Nutrients not contained in oils were not listed in the table for simplicity

²⁾Adjusted for total energy intake using the residual method

³⁾p-value < 0.001 for all pearson correlation coefficients

Table 6

Agreement between total nutrient intake and nutrient intake without oils and seasonings assessed food frequency questionnaire

¹⁾Nutrients not contained in oils and seasonings were not listed in the table for simplicity

²⁾Adjusted for total energy intake using the residual method

³⁾p-value < 0.001 for all pearson correlation coefficients

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