Design characteristics of a European Food Propensity Questionnaire in relation to feasibility of use and performance [Elektronische Ressource] / vorgelegt von Anne-Kathrin Illner

Anne-Kathrin Illner

Sujets

• Gesundheit

Informations

• Publié par: technische_universitat_berlin
• Publié le: 01 janvier 2010
• Nombre de lectures: 16
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

Design characteristics of a European Food
Propensity Questionnaire in relation to Feasibility of
use and Performance


vorgelegt von
Diplom-Ernährungswissenschaftlerin
Anne-Kathrin Illner, MPH


Von der Fakultät VII – Wirtschaft und Management der
Technischen Universität Berlin
zur Erlangung des akademischen Grades
„Doktorin der Gesundheitswissenschaften/Public Health - Dr. P.H.“

genehmigte Dissertation

Promotionsausschuss:
Vorsitzende: Professorin Dr. Jacqueline Müller-Nordhorn
Berichter: Professor Dr. Heiner Boeing
Berichter: Professor Dr. Reinhard Busse

Tag der wissenschaftlichen Aussprache: 07.10.2010
Berlin 2010
D 83 Table of contents
Table of contents
Index of figures .................................................................................................... IV
Index of tables ...................................................................................................... V
Index of abbreviations ....................................................................................... VII
1 Introduction ..................................................................................................... 1
1.1 Food frequency questionnaires in multi-centre prospective studies .................... 1
1.2 Scientific considerations undertaken for the development of a European Food
Propensity Questionnaire ................................................................................... 3
1.3 Objective and research questions....................................................................... 5
2 Material and Methods ..................................................................................... 6
2.1 The IDAMES pilot study ..................................................................................... 6
2.1.1 Study cohorts .......................................................................................... 6
2.1.2 Dietary assessment ................................................................................ 7
2.1.3 Assessment of other characteristics .......................................................10
2.1.4 Study design ..........................................................................................11
2.1.5 Dietary data preparation ........................................................................13
2.1.6 Analysis of the feasibility of use .............................................................13
2.1.7 Determination of portion sizes ................................................................15
2.1.8 Evaluation of portion size effects on food intakes, correlations and
ranking misclassifications ......................................................................19
2.1.9 Relationship of the EFPQ to repeated 24-HDRs with regard to
occasionally and infrequently consumed foods ......................................21
3 Results ........................................................................................................... 23
3.1 Characteristics of the study population ..............................................................23
3.2 Design characteristics in relation to feasibility of use .........................................25
3.3 Determination of uniform and centre-specific portion sizes ................................35
3.4 Effect of portion sizes on food intakes ...............................................................43
3.5 Effect of portion sizes on correlations ................................................................48
3.6 Effect of portion sizes on ranking misclassifications ..........................................52
II Table of contents
3.7 Relationship of the EFPQ to repeated 24-HDRs with regard to occasionally and
infrequently consumed foods .............................................................................57
4 Discussion ..................................................................................................... 67
4.1 Design characteristics of the EFPQ and their feasibility of use in a European
context ..............................................................................................................67
4.2 The role of portion sizes for the performance of the EFPQ ................................74
4.3 Usual intake estimation of less commonly eaten foods – can the EFPQ be
applied to improve the estimation? ....................................................................80
4.4 Study strengths and limitations ..........................................................................83
5 Future research of dietary assessment in multi-centre prospective
studies and conclusion ................................................................................ 86
6 Summary ........................................................................................................ 89
7 Zusammenfassung ....................................................................................... 91
8 List of references ......................................................................................... VIII
9 Appendix ........................................................................................................ XX
III Index of figures
Index of figures
Figure 2-1: Map of cohorts participating in the IDAMES pilot study 2009. ......................... 6
Figure 2-2: Overall design of the IDAMES pilot study, January-September 2009. ............12
Figure 2-3: The overall structure of the Multiple-Source-Method (MSM). .........................16
Figure 3-1: Proportions of EPIC-SOFT-food groups in the amount of dietary items
reported on the 24-hour dietary-recalls (24-HDRs), but not captured by the European
Food Propensity Questionnaire (EFPQ), IDAMES pilot study 2009. .................................34
Figure 3-2: European Food Propensity Questionnaire (EFPQ) frequency of consumption
versus 24-hour dietary recall (24-HDR)-probability of consumption of whole grain bread,
soft cheese, nuts and chocolate/chocolate candy, IDAMES pilot study 2009 (n=241). .....61
Figure 3-3: European Food Propensity Questionnaire (EFPQ) frequency of consumption
versus 24-hour dietary recall (24-HDR)-probability of consumption of beef, lean fish,
regular beer and white wine, IDAMES pilot study 2009 (n=241). ......................................62
Figure 3-4: European Food Propensity Questionnaire (EFPQ) frequency of consumption
versus mean amount consumed on a 24-hour dietary recall (24-HDR) of whole grain
bread, soft cheese, nuts and chocolate/chocolate candy, IDAMES pilot study 2009
(n=241). ...........................................................................................................................65
Figure 3-5: European Food Propensity Questionnaire (EFPQ) frequency of consumption
versus mean amount consumed on a 24-hour dietary recall (24-HDR) of beef, lean fish,
regular beer, IDAMES pilot study 2009 (n=241). ..............................................................66

IVIndex of tables
Index of tables
Table 2-1: Food items belonging to 18 food item groups and selected additional questions
of the European Food Propensity Questionnaire (EFPQ), IDAMES pilot study 2009. ....... 9
Table 3-1: General characteristics of study participants of the IDAMES pilot study 2009
(n=261). ...........................................................................................................................24
Table 3-2: Study participants completing the Web-European Food Propensity
Questionnaire (EFPQ) and Paper-EFPQ, by study centre, IDAMES pilot study 2009
(n=261). ...........................................................................................................................25
Table 3-3: Characteristics of Web-European Food Propensity Questionnaire (EFPQ)- and
Paper-EFPQ-users, by study centre, IDAMES pilot study 2009 (n=261). .........................26
Table 3-4: Proportion of consumers of food items of the European Food Propensity
Questionnaire (EFPQ/%) and median daily frequency of consumption (FC/d), in the total
study population and by study centre, IDAMES pilot study 2009 (n=261). .......................30
Table 3-5: Comparison of fitted uniform portion sizes (g/d) derived from the observed 24-
hour dietary recall (24-HDR)-data and by the Multiple Source Method (MSM), respective
consumer proportions (%) and mean daily frequency of consumption (MFC/d), IDAMES
pilot study 2009 (n=241). .................................................................................................37
Table 3-6: Fitted centre-specific portion sizes (g/d) derived from the observed 24-hour
dietary recall (24-HDR)-data and by the Multiple Source Method (MSM) and mean daily
frequency of consumption (MFC/d), IDAMES pilot study 2009 (n=241). ...........................40
Table 3-7: Differences in food group intake estimated by the European Food Propensity
Questionnaire (EFPQ) with fitted uniform and centre-specific portion sizes and by the
Multiple Source Method (MSM) in the total study population and by study centre, IDAMES
pilot study 2009. ...............................................................................................................46
Table 3-8: Spearman rank correlation coefficients (r ) of food item intake estimated by the s
European Foo