The relationship between frequency of eating and adiposity was studied in a cross-sectional population of about 1000 men and 1000 women ages 35 to 69. A detailed 24-hr diet recall interview was administered by trained interviewers. Frequency of eating--eight categories--was determined by computer program using reported actual eating times and food consumed. The adiposity variable was an index using two skinfold measurements, height and weight. An analysis of covariance removing the effect of caloric intake showed that frequency of eating was related inversely to the adiposity index for men and women separately with statistical significance at the 1% level.

To determine the influence of diet on serum cholesterol and triglyceride levels among adults, 24-hr dietary recall interviews were conducted among 957 men and 1,082 women resident in the community of Tecumseh, Michigan. Trained interviewers obtained detailed description of all foods consumed during 24 hr before venipuncture for lipid determination. Using a list of nutritional composition of 2,706 foods prepared from standard references, nutritionists determined quantities of all nutrients common to the American diet which were consumed by each participant according to a 24-hr diet record. For analysis, men and women were grouped into lower middle, and upper tertiles according to serum cholesterol and triglyceride levels. The mean daily consumption of each dietary component was virtually identical in all tertiles for men and women but differed between sexes. Cholesterol and triglyceride levels were unrelated to quality, quantity, or proportions of fat, carbohydrate, or protein consumed in the 24-hr recall period.

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Frequency reports in 1967-1969 for 83 foods were compared to frequency reports for the same foods asked retrospectively in 1982-1983 about use in 1967-1969 for 1,184 respondents aged 45-64 in the Tecumseh Community Health Study cohort. Food frequency reports of the current (1982-1983) diet were also compared to baseline reports to indicate diet stability and to retrospective reports to indicate the influence of current diet on retrospective reporting. Comparisons were also made for 13 food groups and vitamin A and C indices. Short-term reproducibility of seven foods, measured by two reports 1-3 weeks apart in 1967-1969, was compared to long-term reproducibility for the same foods. Short-term reproducibility was consistently greater than long-term. Reproducibility was associated positively with stability of use. For the two nutrient indices and nine of the ten food groups examined, mean intake estimated from the retrospective report differed significantly from mean intake from the baseline report. Agreement between retrospective and current reports exceeded agreement between retrospective and baseline reports, indicating that retrospective reports were greatly influenced by current behavior; yet, the retrospective reports were better indicators of baseline consumption than were the current reports. While misclassification from use of the retrospective report to measure baseline consumption was large, risk differences may still be detected with usual sample sizes.

Food frequency reports in 1967-1969 were compared to frequency reports of the same foods asked retrospectively in 1982-1983 and 1967-1969 for 1184 respondents aged 45-64 years in the Tecumseh Community Health Study. The kappa statistic for concordance of the retrospective and baseline reports was used as a summary measure of the individual's ability to reproduce his or her earlier diet report. Reproducibility was estimated for total diet, represented by 83 foods, and for 9 subsets of foods of epidemiologic interest. In bivariate and multivariate analyses, reproducibility was strongly related to stability of diet; those whose diets changed least over the 15-year period had greatest diet reproducibility. Greater total diet reproducibility was also found among men with higher education, among women of less than 110% desirable weight reporting no special diet and among women reporting no medications. Consistent with current models of memory, the retrospective report of diet was strongly related to the current report of diet. Agreement between the retrospective and baseline diet reports was greater than agreement between the current and baseline diet reports. This indicates that, as a proxy for past diet, the retrospective report of diet is superior to the current report. Similar relationships were found for the 9 subset of foods.