Reprodutibilidade e validade relativa do Questionário de Frequência Alimentar do ELSA-Brasil

Molina, María del Carmen Bisi; Cardoso, Letícia de Oliveira; Velásquez-Meléndez, Gustavo; Drehmer, Michele; Pereira, Taísa Sabrina Silva; Faria, Carolina Perim de; Melere, Cristiane; Manato, Lívia; Gomes, Andrea Lizabeth Costa; Fonseca, Maria de Jesus Mendes da; Sichieri, Rosely

doi:10.1590/s0102-311x2013000600024

Cited by 126 publications

(53 citation statements)

References 21 publications

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“…This FFQ had previously been shown to present satisfactory reliability for all nutrients. 21 The energy values of foods in the FFQ were estimated based on the following formula: number of servings consumed per occasion x weight/serving size x daily intake frequency x nutritional composition of the food serving. The nutritional composition of the food items was based on the Nutrition Data System for Research (NDSR) from the University of Minnesota, and on the Brazilian Food Composition Foods were classified according to their level of processing using the NOVA classification, 23 as follows: unprocessed and minimally processed foods; processed food ingredients; processed foods; and ultra-processed foods.…”

Section: Study Variablesmentioning

confidence: 99%

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

et al. 2019

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BACKGROUND: There may be a direct association between consumption of ultra-processed foods and C-reactive protein (CRP) levels, under the assumption that the high glycemic index of these food products could stimulate the entire chronic inflammation cascade, along with an indirect association mediated by obesity. The types of food consumed, including ultra-processed products, strongly influence obesity, and are also associated with higher serum CRP levels. OBJECTIVE: Our aim was to investigate whether the caloric contribution of ultra-processed foods to diet is associated with CRP levels, independent of body mass index (BMI). DESIGN AND SETTING: Cross-sectional analysis on the Longitudinal Study of Adult Health (ELSA-Brasil) baseline cohort (2008)(2009)(2010). METHODS: Dietary information, obtained through a food frequency questionnaire, was used to estimate the percentage of energy contribution from ultra-processed food to individuals' total caloric intake. CRP levels were the response variable. Sex-specific associations were estimated using generalized linear models with gamma distribution and log-link function. RESULTS: Ultra-processed food accounted for 20% of total energy intake. Among men, after adjustments for sociodemographic characteristics, there was no association between ultra-processed food intake and CRP levels. Among women, after adjustment for sociodemographic characteristics, smoking and physical activity, the highest tercile of ultra-processed food intake was associated with mean CRP levels that were 14% higher (95% confidence interval: 1.04-1.24) than those of the lowest tercile. However, after considering BMI, this association lost statistical significance. CONCLUSION: Our findings suggest that the positive association of ultra-processed food consumption with CRP levels among women seems to be mediated by the presence of adiposity.

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Section: Study Variablesmentioning

confidence: 99%

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

et al. 2019

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“…In the study by Molina et al [37], the intraclass correlation coefficient of an instrument for measuring food frequency was used to assess reproducibility and validity. Their results showed that the questionnaire had moderate levels of reproducibility and validity and it can be used to evaluate food-frequency.…”

Section: Discussionmentioning

confidence: 99%

Sustainability Indicators in Restaurants: The Development of a Checklist

et al. 2020

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This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672).

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“…To facilitate the participants' choices, they were shown a response card with the consumption frequency options, eliminating the need to memorize them. The results of the FFQ quality evaluation demonstrated a satisfactory reliability for all nutrients and an acceptable relative validity for energy, macronutrients, calcium, potassium, and vitamins E and C [35].…”

Section: Diet Assessment and Dietary Patterns Estimationmentioning

confidence: 90%

Dietary Patterns and Depression: First Results in a Cross-Sectional Study from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil)

Moreno

Chor

Nunes

et al. 2019

Psych

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Background: Relations between diet and mental health continue to be a subject for controversy and an increasing numbers of studies. Recent literature is represented by papers that examine overall diet by way of dietary patterns and its association with depression, replacing previous studies about nutrients. The aim of this cross-sectional study is to evaluate the relation between dietary patterns and depressive episode in the baseline (2008–2010) population of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). We analyzed 14,798 participants of ELSA-Brasil. Methods: We constructed dietary patterns based on the Food Frequency Questionnaire using multiple correspondence and cluster analysis; to evaluate depressive episodes, we used the Clinical Interview Schedule-Revised (CIS-R). As an independent variable, we used the patterns: Traditional, Low-Sugar/Low-Fat, Fruit-Vegetables, and Bakery Products. We used multiple logistic regression models to evaluate relations between the dietary patterns and depressive episodes. Results: The Traditional pattern showed the highest percentages of consumption. After adjusting, the Bakery Products (OR = 1.33; 95%CI 1.05–1.70) was associated positively and significantly with depressive episodes only for women. Conclusions: International studies corroborated this finding, suggesting that the Bakery Products pattern could be a marker of a specific population group in which depressive episodes are frequent.

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Reprodutibilidade e validade relativa do Questionário de Frequência Alimentar do ELSA-Brasil

Cited by 126 publications

References 21 publications

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

Sustainability Indicators in Restaurants: The Development of a Checklist

Dietary Patterns and Depression: First Results in a Cross-Sectional Study from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil)

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