2026-07-22T09:50:41Zhttps://repisalud.isciii.es/rest/oai/request

oai:repisalud.isciii.es:20.500.12105/75262024-09-27T09:59:41Zcom_20.500.12105_19604com_20.500.12105_2051col_20.500.12105_19605

00925njm 22002777a 4500 dc Guallar-Castillón, Pilar author Sagardui-Villamor, Jon author Balboa-Castillo, Teresa author Sala-Vila, Aleix author Ariza Astolfi, Maria José author Sarrión Pelous, Maria Dolores author León-Muñoz, Luz María author Graciani, Auxiliadora author Laclaustra, Martin author Benito, Cristina author Banegas, José Ramón author Rodríguez-Artalejo, Fernando author 2014 OBJECTIVE: To assess the validity and reproducibility of food and nutrient intake estimated with the electronic diet history of ENRICA (DH-E), which collects information on numerous aspects of the Spanish diet. METHODS: The validity of food and nutrient intake was estimated using Pearson correlation coefficients between the DH-E and the mean of seven 24-hour recalls collected every 2 months over the previous year. The reproducibility was estimated using intraclass correlation coefficients between two DH-E made one year apart. RESULTS: The correlations coefficients between the DH-E and the mean of seven 24-hour recalls for the main food groups were cereals (r = 0.66), meat (r = 0.66), fish (r = 0.42), vegetables (r = 0.62) and fruits (r = 0.44). The mean correlation coefficient for all 15 food groups considered was 0.53. The correlations for macronutrients were: energy (r = 0.76), proteins (r= 0.58), lipids (r = 0.73), saturated fat (r = 0.73), monounsaturated fat (r = 0.59), polyunsaturated fat (r = 0.57), and carbohydrates (r = 0.66). The mean correlation coefficient for all 41 nutrients studied was 0.55. The intraclass correlation coefficient between the two DH-E was greater than 0.40 for most foods and nutrients. CONCLUSIONS: The DH-E shows good validity and reproducibility for estimating usual intake of foods and nutrients. PLoS One. 2014; 9(1):e86074 10.1371/journal.pone.0086074 1932-6203 1932-6203 PloS one 24465878 http://hdl.handle.net/20.500.12105/7526 Validity and reproducibility of a Spanish dietary history