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PubMed2003

Food hygiene practices of food vendors in secondary schools in Ilorin.

This descriptive study was carried out to determine food safety practices among food Vendors in secondary schools in Ilorin. Pre-tested questionnaire and observational checklist were administered to 185 respondents recruited using inclusion and exclusion criteria. One hundred and eighty-two (98.4%) of the subjects were females and only 6(3%) were teenagers. One hundred and two (56.8%) had no formal education while 72(39% had received training on food hygiene. Pre-employment medical examination practice was high 141(76%) but periodic medical examination was low 30(16%). Sixty-one (33%) and seventy-two(39%) respondents prepared food well in advance and reheat food before sale respectively. Vendors who prepared food well in advance (over 4 hours) were found to practise food re-heating more than those who prepared food within 4 hours before sale, and this is statistically significant. The major unhygienic practices observed among the food vendors were poor care of used utensils 100(54%), use of previously used water for washing and cleaning, lack of covering apron among the vendors 128(69%) and lack of wash hand basin for immediate cleaning 61(33%). Only 85(46%) of the respondents used soap and water to clean their utensils while the rest 100(54%) used unhygienic methods to clean their utensils. It was observed that respondents who used soap and water for cleaning, vended food at locations that were relatively closer to water source, compared to other vendors who used other methods to clean their utensils. This is also statistically significant. Unkempt fingernails, skin lesions and poor food protection from flies were some of the food contaminating risk factors observed in the study. The need exists for food vendors and other food handlers to be trained on basic principles of safe food handling.

Adolescent↗
PubMed2003

Lower risk of overweight in school-aged food insecure girls who participate in food assistance: results from the panel study of income dynamics child development supplement.

BACKGROUND: A quarter of US children are at increased risk of obesity-related health problems because of excess weight. The few national studies of child overweight and inadequate household resources available to purchase healthy foods, or food insecurity, have shown inconsistent results. We hypothesized that the inconsistency in these results may be attributed to a differential effect of participation in food assistance programs in food secure and food insecure households. METHODS: Using the 1997 Panel Study of Income Dynamics Child Development Supplement, we compared the risk of a child aged 5 to 12 years being at or above the 85th percentile of body mass index for age in food insecure and food secure, low-income households when controlling for participation in the Food Stamp Program and the national school lunch and breakfast programs as well as other covariates. RESULTS: We found that food insecure girls who participated in all 3 programs had a 68% reduced odds (odds ratio, 0.32; 95% confidence interval, 0.12-0.77) of being at risk of overweight when compared with food insecure girls in nonparticipating households and controlling for other factors. Girls in food secure households generally had no greater or less risk of overweight if they participated in any or all programs. Boys in both food insecure and food secure households had no greater or less risk of overweight by if they participated in any or all of the programs. CONCLUSIONS: These results support our hypothesis that food assistance programs play a protective role for low-income children's health, particularly in girls in food insecure households.

Body Mass Index↗
PubMed2002

Reported adverse food reactions overestimate true food allergy in the community.

OBJECTIVE: To determine the extent to which perceived adverse food reactions were associated with IgE mediated food allergy, as defined by skin prick testing (SPT). DESIGN: A cohort epidemiological study. Participants underwent SPT to five common food allergens (cow's milk, peanut mix, egg white, shrimp and whole grain wheat mix) and were asked whether they had ever suffered any food 'illness/trouble', and if so to list such food(s). A positive SPT was defined as wheal diameter of > or =3 mm. Cohen's kappa (kappa) was used to assess the agreement between SPT and self-reported reactions to food(s) which contained the allergen of interest. SETTING: Randomly selected adults who took part in the follow-up of the European Community Respiratory Health Survey (ECRHS) in 1998. SUBJECTS: The subjects were 457 adults aged 26-50 y. RESULTS: Fifty-eight (13%) adults were sensitised to at least one food allergen whilst 99 adults (22%) reported illness to food(s) nearly always. However, only seven subjects who reported illness to a food also had a positive SPT to the same food. The prevalence of adverse food reactions associated with IgE mediated allergy in the adult general population would be less than 1.5% (7/457). The agreement between SPT and self-reported illness to food(s) was poor for cow's milk (kappa=0) and wheat (kappa=0), slight for shrimp (kappa=0.16) and egg white (kappa=0.09) and fair for peanut mix (kappa=0.37). CONCLUSIONS: There was little agreement between self-reported perceived illness to food(s) known to contain the food allergen of interest, and positive SPT, suggesting that most reactions are not due to IgE mediated food allergy.

Adult↗
PubMed2006

Reliability and validity of a maternal food frequency questionnaire designed to estimate consumption of common food allergens.

BACKGROUND: Maternal food intake during pregnancy may influence the development of food hypersensitivity (FHS) in the child. A food frequency questionnaire estimating the frequency with which some of the mains food allergens are consumed was designed and validated. MATERIALS AND METHODS: Pregnant women were recruited at the ante-natal clinic of St. Mary's Hospital, Isle of Wight, UK. A food frequency questionnaire was developed and validated by comparing responses to information recorded in 7 days food diaries. The reliability of the food frequency questionnaire was evaluated by asking women to complete the questionnaire on two separate occasions at 30 and 36 weeks gestation. RESULTS: Fifty-seven women completed the validity study and 91 women completed the reliability study. For both validity and reliability, questions with dichotomous response categories showed the highest level of agreement. Frequency of intake of foods commonly "hidden" in foods produced the lowest validity and reliability scores. In the validity study responses to the food frequency questionnaire identically matched information recorded in the food diaries 80% of the time, on average. In the reliability study, responses were identical on both questionnaires 85% of the time on average. CONCLUSION: In this study a food frequency questionnaire estimating the frequency with which some of the main food allergens are consumed during pregnancy was designed and validated. This food frequency questionnaire could be used in future studies to assess the role of maternal food intake in the development of FHS in the infant.

Adolescent↗
PubMedDate not supplied

Does food allergy cause atopic dermatitis? Food challenge testing to dissociate eczematous from immediate reactions.

The objective is to evaluate and diagnose, in a controlled setting, suspected food allergy causation in patients hospitalized for management of severe, unremitting atopic dermatitis (AD). Nineteen children were hospitalized at Oregon Health and Science University with atopic dermatitis from 1986 to 2003 for food restriction, then challenge, following standard recommendations. Challenges were prioritized by categories of (a) critical foods (e.g., milk, wheat, egg, soy); (b) important foods; and (c) other suspected foods. Patients were closely observed for evidence of pruritus, eczematous responses, or IgE-mediated reactions. If results were inconsistent, double-blind, placebo-controlled food challenge was performed. A total of 17 children with atopic dermatitis were assessed. Two could not be fully evaluated, thus were excluded from data tabulations. Only one positive eczematous food response was observed of 58 challenges. Three children had well-documented histories of food-induced IgE-mediated anaphylactoid or urticaria reactions to seafood and/or nuts and were not challenged with those foods. Atopic dermatitis, even in the highest-risk patients, is rarely induced by foods. Undocumented assumptions of food causation detract from proper anti-inflammatory management and should be discouraged. Immediate IgE-mediated food reactions are common in atopic dermatitis patients; such reactions are rapid onset, typically detected outside the clinic, and must be distinguished from eczematous reactions. Diagnosis of food-induced eczema cannot be made without food challenge testing. Such tests can be practical and useful for dispelling unrealistic assumptions about food allergy causation of atopic dermatitis.

Adolescent↗
PubMed2007

NPY Y1 receptor is involved in ghrelin- and fasting-induced increases in foraging, food hoarding, and food intake.

Fasting triggers a constellation of physiological and behavioral changes, including increases in peripherally produced ghrelin and centrally produced hypothalamic neuropeptide Y (NPY). Refeeding stimulates food intake in most species; however, hamsters primarily increase foraging and food hoarding with smaller increases in food intake. Fasting-induced increases in foraging and food hoarding in Siberian hamsters are mimicked by peripheral ghrelin, central NPY, and NPY Y1 receptor agonist injections. Because fasting stimulates ghrelin and subsequently NPY synthesis/release, it may be that fasting-induced increased hoarding is mediated by NPY Y1 receptor activation. Therefore, we asked: Can an Y1 receptor antagonist block fasting- or ghrelin-induced increases in foraging, food hoarding, and food intake? This was accomplished by injecting the NPY Y1 receptor antagonist 1229U91 intracerebroventricularly in hamsters fasted, fed, or given peripheral ghrelin injections and housed in a running wheel-based food delivery foraging system coupled with simulated-burrow housing. Three foraging conditions were used: 1) no running wheel access, free food, 2) running wheel access, free food, or 3) foraging requirement (10 revolutions/pellet) for food. Fasting was a more potent stimulator of foraging and food hoarding than ghrelin. Concurrent injections of 1229U91 completely blocked fasting- and ghrelin-induced increased foraging and food intake and attenuated, but did not always completely block, fasting- and ghrelin-induced increases in food hoarding. Collectively, these data suggest that the NPY Y1 receptor is important for the effects of ghrelin- and fasting-induced increases in foraging and food intake, but other NPY receptors and/or other neurochemical systems are involved in increases in food hoarding.

Animals↗
PubMed1999

Variation in food selection among lambs: effects of basal diet and foods offered in a meal.

In studies of behavior and nutrition, we typically determine nutritional needs and formulate diets for the average member of the herd, not for specific individuals within a herd. Nevertheless, variation among individuals could affect productivity of the group if the diet diverges too much from what individuals at the extremes prefer to eat. Thus, it is important to determine the degree to which individuals within a group vary in their food preferences when offered alternatives. Our first objective was to determine the degree to which lambs differed in preference for foods high in energy (barley) or protein (alfalfa) (Exp. 1). When we offered lambs barley and alfalfa for ad libitum consumption for 25 d, individuals varied in the amounts of barley (range: 221 to 991 g/d) and alfalfa (range: 51 to 558 g/d) they consumed (P < .0001). At one extreme, individuals preferred a diet of 6% alfalfa and 94% barley; at the other extreme, individuals preferred a diet of 70% alfalfa and 30% barley. Our second objective was to determine whether lambs from Exp. 1 compensated, when fed a basal diet that was lower in alfalfa than they preferred, by ingesting foods higher in alfalfa when offered a meal (Exp. 2). Lambs were ranked according to the percentage of alfalfa (range from 6 to 70%) and barley (range from 94 to 30%) they ate during Exp. 1 and then assigned alternately to two treatments: 1) basal diet with similar proportions of alfalfa and barley consumed ad libitum (preferred diet) or 2) basal diet with 10% less alfalfa than consumed ad libitum (low-alfalfa diet). We then conducted three trials in which lambs fed the different basal diets were offered a meal for 15 min/d for 2 d of two foods that differed in barley and alfalfa. During Trial 1, when we offered barley and alfalfa, lambs in both groups preferred barley (138 g) to alfalfa (46 g) (P < .05). During Trial 2, when the test foods (barley and alfalfa) were diluted with grape pomace (20%), lambs fed the preferred basal diet ate more barley (116 vs 64 g) and less alfalfa (48 vs 87 g) than lambs fed the low-alfalfa basal diet (P < .05). During Trial 3, when we offered a food high in barley (80% barley and 20% pomace) and a food high in alfalfa (70% alfalfa, 14% cornstarch, and 16% pomace), lambs fed the preferred basal diet ate more of the high-barley food (124 vs 73 g) and less of the high-alfalfa food (45 vs 98 g) than lambs fed the low-alfalfa basal diet (P < .05). Collectively, these results illustrate that lambs varied greatly in their preferences for foods that differ in energy (barley) and protein (alfalfa), and that when their preferred basal diet was altered, lambs compensated by ingesting food that complemented their basal diet during a daily meal. The addition of grape pomace in Trials 2 and 3 reduced the protein content of the high-barley and high-alfalfa foods such that the high-barley food was only marginally adequate to meet needs compared with the high-alfalfa food. Lambs fed the low-alfalfa basal diet compensated by eating more of the high-alfalfa food than lambs fed the preferred basal diet.

Animal Feed↗
PubMedDate not supplied

Sensitivity and specificity of food specific IgE and IgG determinations for the diagnosis of food allergy.

Among the methods currently used to demonstrate a sensitization to foods, the measurement of food specific IgE antibodies (sIgE) is the most practical but not the most accurate. The "sensitivity" of food sIgE determinations is, for example, suboptimal with unstable allergens in fruits and vegetables that are involved in the (birch) pollen-related immediate oral allergy syndromes. In this particular syndrome the history is often conclusive and can be substantiated by skin prick tests with fresh foods. The "sensitivity" of sIgE tests is much better when sIgE are directed to stable plant or animal food allergens which often cause non-immediate generalized reactions. Foods, usually, contain many different (glyco)proteinic allergens of which some are stable and others not. The "sensitivity" of the sIgE test with a particular food, therefore, varies according to the type of allergen that is recognized by the patient. The "specificity" of sIgE tests with foods is affected by the existence of homologous food allergens which induce cross-reactive IgE that may or may not be clinically relevant. While variable, clinical cross-reactivity is more common among botanically-related fruits, among different nuts, among mammalian foods and among seafood than among cereals, grains and legumes. The "specificity" of food sIgE tests is much better when sIgE are directed to unique non-cross-reactive food allergens. Unfortunately, neither the presence of food sIgE nor its level are predictive of clinical reactivity. The identification of individual allergens in foods and the characterization of the relevant IgE binding sites in these allergens might lead to the development of tests that only measure sIgE to clinical relevant food allergens.

Allergens↗
PubMedDate not supplied

Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. METHODS: Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. RESULTS: Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. CONCLUSIONS: Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

Commerce↗
PubMed1995

Food intake and growth in chickens given food in the wet form with and without access to drinking water.

1. Individually caged growing chickens were offered a commercial grower food mixed with 1.5 to 2.25 times the weight of water and the effects, compared to giving the same food in air-dry form, on food intake, body weight gain and carcase composition were investigated. 2. Male broilers (24) were given either a grower food in the air-dry form with access to drinking water or the same food mixed with 2.0 parts of water (700 g water/kg of mixed food) with no drinking water from 28 to 49 d of age. From 49 to 63 d all birds were given dry food and drinking water and were then killed for carcase analysis. Food intake and weight gain were significantly increased during the wet-feeding period, as was carcase protein but not abdominal or carcase fat at the end of the experiment. 3. Five male broilers were given each of 5 dietary treatments containing 0 (control), 1.5, 1.75, 2.0 and 2.25 times added water (640, 673, 700 and 723 g water/kg) from 28 to 49 d. Food intakes, body weight gains and carcase weights were significantly increased for all water additions compared with dry food, but there were no significant differences between different water additions. 4. Female broiler chicks responded to wet feeding (700 g water/kg) in a similar manner to males and the dry matter approximate digestibility was increased from 0.65 for the dry food to 0.73 for the wet. 5. Cockerels of an egg-laying strain did not increase their intake of dietary dry matter when it was fed in the wet form (700 g water/kg), but there was a significant increase in body weight gain. 6. Male broilers were offered wet food (700 g water/kg) with or without access to drinking water. There was equal stimulation of food intake, growth and carcase weight with both wet-feeding treatments. 7. Providing food mixed with sufficient water to give a porridge-like consistency significantly increased weight gains in each of the five experiments and significantly improved food conversion efficiency in three of the five. It is not necessary to withhold drinking water in order to obtain this effect.

Animal Feed↗
PubMed2004

Effect of television advertisements for foods on food consumption in children.

The impact of television (TV) advertisements (commercials) on children's eating behaviour and health is of critical interest. In a preliminary study we examined lean, over weight and obese children's ability to recognise eight food and eight non-food related adverts in a repeated measures design. Their consumption of sweet and savoury, high and low fat snack foods were measured after both sessions. Whilst there was no significant difference in the number of non-food adverts recognised between the lean and obese children, the obese children did recognise significantly more of the food adverts. The ability to recognise the food adverts significantly correlated with the amount of food eaten after exposure to them. The overall snack food intake of the obese and overweight children was significantly higher than the lean children in the control (non-food advert) condition. The consumption of all the food offered increased post food advert with the exception of the low-fat savoury snack. These data demonstrate obese children's heightened alertness to food related cues. Moreover, exposure to such cues induce increased food intake in all children. As suggested the relationship between TV viewing and childhood obesity appears not merely a matter of excessive sedentary activity. Exposure to food adverts promotes consumption.

Advertising↗
PubMed2005

Human food choices: an examination of the factors underlying acceptance/rejection of novel and familiar animal and nonanimal foods.

Two studies, aimed at increasing our knowledge of the factors that contribute to acceptance of novel foods were conducted. In Study 1, male and female participants were presented with familiar and novel animal and nonanimal foods and were asked to rate these foods on a variety of measures including: beliefs about the foods, feelings to the thought of ingesting the foods, and willingness to try the foods. Results demonstrated that willingness to try familiar nonanimal foods was predicted by beliefs about the negative sensory properties of the foods and joy elicited by the thought of eating them. Willingness to try familiar animal foods was predicted by beliefs about the sensory properties of the foods and beliefs about the anticipated negative consequences of eating them. Conversely, willingness to try novel foods, of both animal and nonanimal origin was predicted by beliefs about the disgusting properties of these foods and the interest evoked at the thought of consuming them. Study 2 used a qualitatively different sample from that used in Study 1 and perfectly replicated the previous results pertaining to the novel foods. Implications for our understanding of food-related disgust rejections are considered.

Adolescent↗
PubMed2006

The impact of food regulation on the food supply chain.

Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer.

Consumer Product Safety↗
PubMed2003

Assessment of food intake input distributions for use in probabilistic exposure assessments of food additives.

A key component of a food chemical exposure assessment using probabilistic analysis is the selection of the most appropriate input distribution to represent exposure variables. The study explored the type of parametric distribution that could be used to model variability in food consumption data likely to be included in a probabilistic exposure assessment of food additives. The goodness-of-fit of a range of continuous distributions to observed data of 22 food categories expressed as average daily intakes among consumers from the North-South Ireland Food Consumption Survey was assessed using the BestFit distribution fitting program. The lognormal distribution was most commonly accepted as a plausible parametric distribution to represent food consumption data when food intakes were expressed as absolute intakes (16/22 foods) and as intakes per kg body weight (18/22 foods). Results from goodness-of-fit tests were accompanied by lognormal probability plots for a number of food categories. The influence on food additive intake of using a lognormal distribution to model food consumption input data was assessed by comparing modelled intake estimates with observed intakes. Results from the present study advise some level of caution about the use of a lognormal distribution as a mode of input for food consumption data in probabilistic food additive exposure assessments and the results highlight the need for further research in this area.

Eating↗
PubMed2001

HACCP and food hygiene in hospitals: knowledge, attitudes, and practices of food-services staff in Calabria, Italy. Collaborative Group.

OBJECTIVES: To determine adherence to Hazard Analysis and Critical Control Points (HACCP) methods and to evaluate knowledge, attitudes, and practices of food-services staff with regard to food hygiene in hospitals. DESIGN: A survey. PARTICIPANTS: Hospital medical directors and food-services staff of 36 hospitals in Calabria, Italy. METHODS: A questionnaire about hospital characteristics, food-services organization, and measures and procedures for the control and prevention of foodborne diseases was sent to medical directors; a questionnaire about demographic and practice characteristics, knowledge, attitudes, and behaviors about control and prevention of foodborne diseases was sent to food-services staff. Multiple logistic regression analysis was performed. RESULTS: Only 54% of the 27 responding hospitals were using the HACCP system and, of those using HACCP, 79% adopted a food-hygiene-practice manual; more than one half already had developed written procedures for food storage, personal hygiene, cleaning and disinfection; one half or less performed microbiological assessment of foods and surfaces. Of the 290 food-services staff who responded, 78.8% were aware of the five leading foodborne pathogens; this knowledge was significantly higher among those with a higher educational level and those who worked in hospitals that had implemented the HACCP system. Younger staff and those who had attended continuing educational courses about food hygiene and hospital foodborne diseases had a significantly higher knowledge of safe temperatures for food storage. A positive attitude toward foodborne-diseases prevention was reported by the great majority, and it was significantly higher in older respondents and in those working in hospitals with a lower number of beds. Only 54.9% of those involved in touching or serving unwrapped raw or cooked foods routinely used gloves during this activity; this practice was significantly greater among younger respondents and in those working in hospitals using HACCP. CONCLUSION: Full implementation of the HACCP system and infection control policies in hospital food services is needed.

Adult↗
PubMed2006

Role of food type in yohimbine- and pellet-priming-induced reinstatement of food seeking.

We have recently adapted a reinstatement model, commonly used to study relapse to drugs of abuse, to study the role of stress and anxiety in relapse to palatable food seeking [Ghitza UE, Gray SM, Epstein DH, Rice KC, Shaham Y. The anxiogenic drug yohimbine reinstates palatable food seeking in a rat relapse model: a role of CRF(1) receptors. Neuropsychopharmacology [in press]]. We found that the anxiogenic drug yohimbine, as well as pellet-priming, reinstate food seeking in food restricted rats previously trained to lever press for palatable food pellets (25% fat, 48% carbohydrate). Here, we studied the generality of the effect of yohimbine and pellet priming on reinstatement of food seeking by using three distinct pellet types: non-sucrose carbohydrate (NSC) (5.5% fat, 60% carbohydrate, 4.5% fiber), fiber (0% fat, 0% carbohydrate, 91% fiber) and sucrose (0% fat, 91% carbohydrate, 4% fiber). Rats were placed on a restricted diet (75-80% of daily standard food) and for 9-12 intermittent training days (9 h/day, every other day) lever-pressed for the food pellets under a fixed ratio-1 (20-s timeout) reinforcement schedule. Subsequently, the rats were given 9-10 daily extinction sessions during which lever-presses were not reinforced, and were then injected with yohimbine (0, 0.5, 1.0, 2.0 mg/kg, i.p.) or given a single food pellet to induce reinstatement of food seeking. Yohimbine reinstated food seeking previously reinforced by NSC and sucrose pellets, but had a minimal effect on food seeking in rats previously trained to lever press for fiber pellets. Pellet priming produced a greater degree of reinstatement of lever pressing in rats previously trained on NSC pellets than in rats trained on fiber or sucrose pellets. Results suggest that the magnitude of the effect of yohimbine and pellet priming on reinstatement of food seeking depends in part on the composition of the food pellets used during training.

Animals↗
PubMed2000

Both food preferences and food frequency scores predict fat intakes of women with breast cancer.

OBJECTIVE: To determine whether self-reported frequencies of food use were linked to self-reported preferences for the same foods. The hypothesis was that both food frequencies and food preferences can predict nutrient intakes. RESPONDENTS: Participants were adult women patients (n = 339), recruited through the University of Michigan Breast Care Center. The sample included both persons with breast cancer and persons who were cancer-free. DESIGN: All women completed a 98-item food frequency questionnaire and rated preferences for many of the same foods using a 9-point category scale. Percent energy from fat and saturated fat, and intakes of dietary fiber and vitamin C were estimated from analyses of 4-day food records. STATISTICAL ANALYSES: Pearson correlations coefficients were used for data analysis. RESULTS: Dislike was a strong predictor of nonuse. In contrast, the more preferred foods were also reported as more frequently consumed. Significant correlations between preference and frequency scores were obtained for virtually all item pairs. Median Pearson correlation coefficient was 0.30 (range 0.04 to 0.56). Correlations improved when foods were aggregated into the chief dietary sources of fat, saturated fat, and vitamin C. Food frequencies and food preferences showed the same strength of association with percent energy from fat and saturated fat (r = 0.20 to 0.25). Food frequencies showed a stronger association with vitamin C intakes than did preferences for vegetables and fruit. APPLICATIONS: Food preferences may provide a potential alternative to the food frequency approach.

Adult↗
PubMed1997

Incorporating fat-modified foods into a food frequency questionnaire improves classification of fat intake.

OBJECTIVE: To determine the extent to which incorporating fat-modified foods into a food frequency questionnaire influences the agreement of energy and nutrient estimates with estimates obtained from food records. DESIGN: Subjects completed four 2-day food records at 3-month intervals. At the end of the recording period, a food frequency questionnaire was administered to assess usual daily intake during the preceding year. SUBJECTS/SETTING: One hundred and three subjects selected from a population-based sample of adults participating in the Beaver Dam Eye Study. STATISTICAL ANALYSES PERFORMED: Subjects were categorized into three groups on the basis of their frequency of consumption of fat-modified foods. For each group, correlations were calculated between food record estimates and estimates obtained from the original food frequency questionnaire, the original with a low-fat option, and the fat-modified questionnaire. RESULTS: For persons categorized as high consumers of fat-modified foods, incorporating questions regarding the consumption of these products resulted in higher correlations with food record estimates (original vs fat-modified version) for percentage of energy from total fat (.32 vs .47), saturated fat (.20 vs .41), oleic acid (.32 vs .50), and linoleic acid (.40 vs .46). High consumers differed in several characteristics that could be associated with disease risk (eg, higher ratios of serum total cholesterol to high-density lipoprotein cholesterol). CONCLUSIONS: Failure to account for the consumption of fat-modified foods in epidemiologic studies may result in misclassification of fat exposures. Because patterns of misclassification could be different for those at risk for disease, results of epidemiologic studies could be biased if these foods are excluded. Thus, incorporating fat-modified foods into food frequency questionnaires will improve the ability of researchers to correctly classify fat exposures and to evaluate potentially important relationships between fat intake and disease risk.

Aged↗