Developing a Questionnaire to Assess Exposure to Food-Borne Hazards

Sangah Shin; Seul Ki Choi; Hyemi Kim; Kyung Youn Lee; Sanghee Shin; Jung Won Lee; Soo Hyun Yu; Hye-Soen Nam; Hae-Jung Yoon; Hyojee Joung

doi:10.4163/kjn.2011.44.1.61

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Shin, Choi, Kim, Lee, Shin, Lee, Yu, Nam, Yoon, and Joung: Developing a Questionnaire to Assess Exposure to Food-Borne Hazards

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2011; 44(1): 61-73.

Published online: 28 February 2011

DOI: https://doi.org/10.4163/kjn.2011.44.1.61

Developing a Questionnaire to Assess Exposure to Food-Borne Hazards

Sangah Shin¹, Seul Ki Choi^1,², Hyemi Kim¹, Kyung Youn Lee¹, Sanghee Shin^1,³, Jung Won Lee¹, Soo Hyun Yu¹, Hye-Soen Nam⁴, Hae-Jung Yoon⁴, Hyojee Joung^1,²

¹Department of Public Health Nutrition Graduate School of Public Health, Seoul National University, Seoul 151-742, Korea.

²Institute of Health and Environment, Seoul National University, Seoul 151-742, Korea.

³Department of Dietetics, Samsung Medical Center, Seoul 135-710, Korea.

⁴National Institute of Food and Drug Safety Evaluation, Seoul 363-954, Korea.

To whom correspondence should be addressed. (hjjoung@snu.ac.kr)

Received 13 September 2010 Revised 22 December 2010 Accepted 12 January 2011

Abstract

The aim of this study was to develop a reliable dietary questionnaire to assess human exposure to food-borne hazards. Eleven food-borne hazards were chosen as a priority control list through a literature review and advisory committees. The 11 food-borne hazards were phthalate, aflatoxin, bisphenol A, polycyclic aromatic hydrocarbons, dioxin, polychlorinated biphenyls, mercury, lead, cadmium, arsenic, and acrylamide. The characteristics, exposure level, and paths of these hazards were reviewed, and questionnaire items were identified to assess human exposure from the literature. A questionnaire was developed for each selected food based on its characteristics. Based on the items in the individual questionnaires, a comprehensive questionnaire, which contained demographic characteristics, job information, socioeconomic factors, health related lifestyles, and dietary behaviors, was developed. A 99-item food frequency questionnaire (FFQ) to assess food-borne hazard exposure was also developed. The FFQ included frequency of food intake during the previous year, container type for purchasing and storing food, and cooking method. The questionnaire developed in this study could be applied to assess dietary factors during an exposure assessment of food-borne hazards in a large population. A validation study for the questionnaire is needed before applying it to surveys.

Keywords: human exposure assessment, dietary questionnaire, food borne hazard

Figures and Tables

Fig. 1

Scheme for Developing a questionnaire for exposure assessment of food-borne hazards.

Fig. 2

Dietary question to assess intake, purchase, packaging, and storage of food.

Table 1

Dietary questions for each food-borne hazard substances

Table 2

Food items of FFQ for exposure assessment from food-borne hazard substances

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