Comparison of Contemporaneous and Retrospective Estimates of Food Consumption Made by a Dietary History Method

Staveren, W.A. van; West, C.E.; Hoffmans, M.D.A.F.; Bos, Peter; Kardinaal, A.F.M.; Poppel, G.A.F.C. van; Schipper, H. Jan-Aart; Hautvast, J.G.A.J.; Hayes, Richard B.

doi:10.1093/oxfordjournals.aje.a114318

Cited by 60 publications

(28 citation statements)

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“…In many studies, the validity of dietary assessments ranging from 3-10 years has seen strong correlations with the reference, generally in the range of 0.5-0.7. 19,20,21 Overall, studies have suggested that diet may be recalled with acceptable levels of misclassification up to approximately 10 years. Considering that most of the GC patients in our study were older persons, it was thought that the usual diet for 12-months of 3 years prior to cancer diagnosis was valid.…”

Section: Discussionmentioning

confidence: 99%

Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

199

152

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To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a significant increase in the risk of GC was observed with increased intake of cooked rice with bean, charcoal grilled beef, pollack soup, Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) and cooked spinach. In food groups, increased intake of soybean products was associated with decreased risk of GC. Intake of citrus fruits rather than total fruits was shown to have a protective effect on the risk of GC, but was not significant. In this study, intake of total vegetables was shown to have a protective effect, whereas high nitratecontaining vegetables increased the risk of GC. In conclusion, our study suggests that the risk of GC decreased with high consumption of fresh vegetables and fruits, whereas high consumption of foods rich in nitrate and carcinogenic substances produced during the cooking process increased the risk of GC. Although gastric cancer (GC) incidence and mortality have been decreasing, it is still 1 of the common cancers around the world. 1 GC is the most common cause of cancer death in Korea. 2 The risk factors of GC are largely environmental, genetic and infection. Being infected with the bacterium Helicobacter pylori, 1 of the risk factors of GC, causes inflammation of gastric mucosa. 3 Helicobacter pylori infection per se, however, may not be sufficient to cause GC because there is low GC incidence despite high infection rate of Helicobacter pylori. 4 Among environmental factors such as socioeconomic status, alcohol drinking, smoking, dietary habit and refrigerator use, the dietary factor is 1 of the most important risk factors of GC. Most studies on the relationship between diet and GC have suggested that foods rich in nitrate or nitrite, a high salt diet, smoked meat or fish and a high carbohydrate diet increase the risk of GC, whereas high consumption of fresh vegetables, fruits and dairy products decreases the risk of GC, although the findings are not always consistent. [5][6][7][8][9][10][11][12][13][14][15] Dietary habits of Korean people can be characterized as a high intake of salty foods and carbohydrates and a higher intake of cooked rather than fresh vegetables. For this reason, it is necessary to investigate the effect of dietary factors on GC in Korea. Therefore, we conducted a case-control study, which focused on the association of dietary factors and GC in Korea. MATERIAL AND METHODSTrained dietitians interviewed a total of 157 patients highly suspected by endoscopic examination as having GC at Han...

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Section: Discussionmentioning

confidence: 99%

Dietary factors and gastric cancer in Korea: A case‐control study

Kim¹,

Chang²,

Kim³

et al. 2001

Intl Journal of Cancer

199

152

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“…It undoubtedly varies with season and with periods of dieting to lose weight. Reported intake from retrospective techniques is more strongly influenced by recent than by distant intake (van Staveren et al 1986). Beaton (1991) has also suggested that the errors of the diet history are similar to the errors of a 7 d record.…”

Section: Discussionmentioning

confidence: 99%

Validation of dietary intakes measured by diet history against24 h urinary nitrogen excretion and energy expenditure measuredby the doubly-labelled water method in middle-aged women

Black¹,

Welch²,

Bingham³

2000

Br J Nutr

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A diet history method for estimating energy and N intakes was validated against 24 h urinary N excretion and energy expenditure measured by the doubly-labelled water (DLW) method. Fortyeight women aged 50-65 years were studied over 1 year. Weighed diet records from 4 d and two 24 h urine collections, for measurement of urinary N excretion, were obtained in each of four seasons. At the end of the year, a diet history was obtained, BMR was measured by whole-body calorimetry, and, in sixteen women, total energy expenditure (EE) was measured by DLW. Energy intake (EI) and N intake (NI) were calculated using food tables. Using weighed records and diet history respectively mean NI were 11⋅21 (SD 2⋅09) g and 11⋅47 (SD 2⋅40) g (NS) and EI were 8⋅08 (SD 1⋅54) MJ and 8⋅20 (SD 1⋅86) MJ (NS). Mean urine N : NI and EI : BMR values indicated bias to under-reporting by weighed record and diet history techniques in some individuals, but there was no significant difference between these measures at the group level. The Pearson correlation coefficient (r) for urine N v. NI was 0⋅81 for the weighed record and 0⋅38 for the diet history. The correlation of EE v. EI was r 0⋅48 for weighed record and r 0⋅11 for diet history. In this study the diet history gave the same estimate of mean intake, but the weighed record appeared to perform better in ranking individuals. Diet history: Diet record: ValidationThe diet history method of assessing dietary intake is favoured for two reasons. First, as a retrospective questionnaire method, it places less burden on subjects than do prospective diet records. Second, it is believed to obtain a better measure of long-term habitual intake than diet records, which, of necessity, record intake on a limited number of days. The debate over the respective merits of the weighed diet record and the diet history is a long one and many studies over several decades have compared their relative validity. On balance the diet history tends to obtain higher mean energy intakes (EI) (see reviews by Bingham, 1987;Black et al. 1991). However, without external validation such studies have been unable to reach a firm conclusion as to which, if either, is valid in absolute terms.A valid dietary assessment should give an estimate of mean intake that is close to the true intake and also be able to rank individuals correctly for intake within acceptable limits of precision. The two requirements do not necessarily go together. For example, a dataset of valid 24 h recalls would give a valid estimate of mean intake but could not rank individuals correctly for habitual intake. A diet record of sufficient length to measure habitual intake might rank individuals correctly but give an invalid estimate of mean intake due to systematic bias across all subjects. If random errors are large and if systematic bias is variable across individuals, then ranking will also be poor. Studies of relative validity indicate whether one method gives a higher intake than another, and comparison with expected energy requirements can help determine ...

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“…Inevitably, some studies show that current diet may influence the reporting of a recalled diet. 48,50,51 However, in relation to this evidence, it is worth noting that previous studies have focused solely on instances where the original dietary record was taken in adulthood. Therefore, the extent to which current diet can influence recall of childhood diet remains to be established.…”

Section: Retrospective Reports Of Childhood Dietmentioning

confidence: 96%

Potential early-life predictors of dietary behaviour in adulthood: a retrospective study

2005

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OBJECTIVE: Unnecessary dietary restraint (ie in the absence of a need to lose weight) and chronic overeating are both very unhealthy activities. As a precursor to a more involved longitudinal study, we sought to identify potential early-life predictors that merit scrutiny in this context. DESIGN: Four retrospective questionnaire studies were conducted (Study 1, N ¼ 242; Study 2, N ¼ 297; Study 3, N ¼ 175; Study 4, N ¼ 261). Female participants (18-30 y) completed measures of current dietary restraint and overeating. They also recalled experiences between 5 and 10 years of age. All were staff or students at Loughborough University (UK). RESULTS: After considering obvious sources of systematic bias, we report evidence that (i) dietary restraint is related to memories of maternal weight and dietary behaviour, and (ii) overeating and meal-size selection are both associated with memories of receiving a high-energy diet. CONCLUSION: The role of maternal factors in dietary restraint is consistent with previous research exploring the early onset of this behaviour. However, the relationship between childhood diet and overeating has not been suggested elsewhere. This is particularly important because it suggests a previously unreported correspondence between childhood experience and behaviours associated with obesity in adulthood.

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Comparison of Contemporaneous and Retrospective Estimates of Food Consumption Made by a Dietary History Method

Cited by 60 publications

References 0 publications

Dietary factors and gastric cancer in Korea: A case‐control study

Dietary factors and gastric cancer in Korea: A case‐control study

Validation of dietary intakes measured by diet history against24 h urinary nitrogen excretion and energy expenditure measuredby the doubly-labelled water method in middle-aged women

Potential early-life predictors of dietary behaviour in adulthood: a retrospective study

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