开发和验证一个食物频率问卷,以评估成年人发酵食品的消费
Aimone Ferri1,2, Elizabeth Schneider1, Alice Lucey3
1APC Microbiome Ireland, University College Cork, Cork, Ireland.
概括
一个新的发酵食品摄入问卷 (FFIQ) 被开发和验证. 这个工具准确地估计了成年人的发酵食品消费量,支持肠道健康和饮食研究.
科学领域:
- 营养科学 营养科学
- 饮食评估 饮食评估
- 微生物群-肠-大脑研究轴研究
背景情况:
- 发酵食品对健康有好处,并影响微生物群-肠-大脑轴.
- 越来越受欢迎的需要纳入饮食指南.
- 缺乏一个有效的工具来评估发酵食品的摄入量.
研究的目的:
- 开发和验证一个发酵食品摄入问卷 (FFIQ).
- 评估英语国家成年人 (18-60岁) 习惯性发酵食品摄入量.
- 为临床和流行病学研究提供可靠的衡量标准.
主要方法:
- 使用国际食品消费数据创建了一个32项自我管理的FFIQ.
- 验证涉及167名成年人,使用6个在线24小时饮食回忆 (intake24.com) 作为参考.
- 使用相关性和布兰德-阿尔特曼分析来评估协议和偏见.
主要成果:
- 奶酪,酸奶,和康布查是最常被消费的.
- 对于发酵食品总摄入量 (r=0.56,p<0.001) 的24小时召回,FFIQ表现出很好的一致性.
- 重复使用后观察到高可靠性,其中93.4%的参与者被正确分类.
结论:
- FFIQ提供了对成年人发酵食品消费的可靠估计.
- 它是探索发酵食品对健康结果的影响研究的宝贵工具.
- 问卷适用于英语国家成年人.
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