著者
Akiko Nanri Taichi Shimazu Junko Ishihara Ribeka Takachi Tetsuya Mizoue Manami Inoue Shoichiro Tsugane
出版者
Japan Epidemiological Association
雑誌
Journal of Epidemiology (ISSN:09175040)
巻号頁・発行日
vol.22, no.3, pp.205-215, 2012-05-05 (Released:2012-04-29)
参考文献数
35
被引用文献数
25 79

Background: Analysis of dietary pattern is increasingly popular in nutritional epidemiology. However, few studies have examined the validity and reproducibility of dietary patterns. We assessed the reproducibility and validity of dietary patterns identified by a food frequency questionnaire (FFQ) used in the 5-year follow-up survey of the Japan Public Health Center-Based Prospective Study (JPHC Study).Methods: The participants were a subsample (244 men and 254 women) from the JPHC Study. Principal component analysis was used to identify dietary patterns from 28- or 14-day dietary records and 2 FFQs. To assess reproducibility and validity, we calculated Spearman correlation coefficients between dietary pattern scores derived from FFQs separated by a 1-year interval, and between dietary pattern scores derived from dietary records and those derived from a FFQ completed after the dietary records, respectively.Results: We identified 3 Japanese dietary patterns from the dietary records and 2 FFQs: prudent, westernized, and traditional. Regarding reproducibility, Spearman correlation coefficients between the 2 FFQs ranged from 0.55 for the westernized Japanese pattern in men and the prudent Japanese pattern in women to 0.77 for the traditional Japanese pattern in men. Regarding validity, the corresponding values between dietary records and the FFQ ranged from 0.32 for the westernized Japanese pattern in men to 0.63 for the traditional Japanese pattern in women.Conclusions: Acceptable reproducibility and validity was shown by the 3 dietary patterns identified by principal component analysis based on the FFQ used in the 5-year follow-up survey of the JPHC Study.

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食事は主成分分析を用いてパターン分けしています。Prudentでは、野菜、果物、魚加工品等の摂取量が多く、Westernizedでは、牛肉、加工肉、コーヒー、紅茶、ソフトドリンク、ドレッシング類の摂取量が多く、Traditionalでは、魚、漬物、鶏肉、酒の摂取量が多くなっています。 https://t.co/DlCNLSV8xk

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