Hostname: page-component-5d59c44645-dknvm Total loading time: 0 Render date: 2024-03-02T15:44:12.933Z Has data issue: false hasContentIssue false

Meal-based intake assessment tool: relative validity when determining dietary intake of Fe and Zn and selected absorption modifiers in UK men

Published online by Cambridge University Press:  08 March 2007

Anne-Louise M. Heath*
Affiliation:
Nutrition Division, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK
Mark A. Roe
Affiliation:
Nutrition Division, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK
Sarah L. Oyston
Affiliation:
Nutrition Division, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK
Susan J. Fairweather-Tait
Affiliation:
Nutrition Division, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK
*
*Corresponding author: Dr Anne-Louise Heath, fax +64 3 479 7958, email anne-louise.heath@stonebow.otago.ac.nz
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

A computer-based dietary assessment tool, the meal-based intake assessment tool (MBIAT), is described. In the current study, dietary intakes of Fe and Zn fractions (total Fe, non-haem Fe, haem Fe, meat Fe, total Zn) and dietary components that influence Fe and Zn absorption (vitamin C, phytate, Ca, grams of meat/fish/poultry, black tea equivalents, phytate:Zn molar ratio) were assessed. The relative validity of the MBIAT was determined in forty-eight UK men aged 40 years and over by comparing its results with those from weighed diet records collected over 12 d. There was good agreement between the MBIAT and the weighed diet records for median intakes of total, non-haem, haem and meat Fe, Zn, vitamin C, phytate, grams of meat/fish/poultry and phytate:Zn molar ratio. Correlations between the two methods ranged from 0·32 (for Ca) to 0·80 (for haem Fe), with 0·76 for total Fe and 0·75 for Zn. The percentage of participants classified by the MBIAT into the same/opposite weighed diet record quartiles ranged from 56/0 for Fe and 60/0 for Zn to 33/10 for Ca. The questionnaire also showed an acceptable level of agreement between repeat administrations (e.g. a correlation for total Fe of 0·74). In conclusion, the MBIAT is appropriate for assessing group dietary intakes of total Fe and Zn and their absorption modifiers in UK men aged 40 years and over.

Type
Research Article
Copyright
Copyright © The Nutrition Society 2005

References

Bingham, S (1987) The dietary assessment of individuals: methods, accuracy, new techniques and recommendations. Nutr Abstr Rev Ser Hum Exp 57, 705742.Google Scholar
Bingham, S, Cassidy, A & Cole, T (1995) Validation of weighed records and other methods of dietary assessment using the 24h urine nitrogen technique and other biological markers. Br J Nutr 73, 531550.Google Scholar
Bland, J & Altman, D (1986) Statistical methods for assessing agreement between two methods of clinical measurement. Lancet 1, 307310.Google Scholar
Bunch, S & Murphy, S (1996) World Food Dietary Assessment System. Version 2.0. Food and Agriculture Organization of the United Nations (FAO). http:\\www.fao.org/infoods/software_worldfood_en.stm (accessed 4 November 2003).Google Scholar
Chan, W, Brown, J & Buss, D (1994) Miscellaneous Foods: Fourth Supplement to the 5th Edition of McCance and Widdowson's The Composition of Foods Cambridge Royal Society of Chemistry.Google Scholar
Chan, W, Brown, J, Church, S & Buss, D (1996) Meat Products and Dishes: Sixth Supplement to the 5th Edition of McCance and Widdowson's The Composition of Foods Cambridge Royal Society of Chemistry.Google Scholar
Chan, W, Brown, J, Lee, S & Buss, D (1995) Meat, Poultry and Game: Fifth Supplement to the 5th Edition of McCance and Widdowson's The Composition of Foods Cambridge Royal Society of Chemistry.Google Scholar
Cook, J, Reddy, M & Hurrell, R (1995) The effect of red and white wines on nonheme-Fe absorption in humans. Am J Clin Nutr 61, 800804.Google Scholar
Hallberg, L, Hulthén, L (2000) Prediction of dietary Fe absorption: an algorithm for calculating absorption and bioavailability of dietary Fe. Am J Clin Nutr 71, 11471160.Google Scholar
Harland, B & Oberleas, D (1987) Phytate in foods. World Rev Nutr Diet 52, 235259.Google Scholar
Hartman, A, Brown, C, Palmgren, J, Pietinen, P, Verkasalo, M, Myer, D & Virtamo, J (1990) Variability in nutrient and food intakes among older middle-aged men: implications for design of epidemiologic and validation studies using food recording. Am J Epidemiol 132, 9991012.Google Scholar
Heath, A, Skeaff, C & Gibson, R (2000) The relative validity of a computerized food frequency questionnaire for estimating intake of dietary Fe and its absorption modifiers. Eur J Clin Nutr 54, 592599.Google Scholar
Heath, A-L, Fairweather-Tait, S (2003) Health implications of Fe overload: the role of diet and genotype. Nutr Rev 61, 4562.Google Scholar
Heath, A-L, Skeaff, C, O'Brien, S, Williams, S & Gibson, R (2001) Can dietary treatment of non-anemic Fe deficiency improve Fe status?. J Am Coll Nutr 20, 477484.Google Scholar
Holland, B, Brown, J & Buss, D (1993) Fish and Fish Products: Third Supplement to McCance and Widdowson's The Composition of Foods ( 5th edition ) Cambridge, UK The Royal Society of Chemistry.Google Scholar
Holland, B, Unwin, I & Buss, D (1988) Cereals and Cereal Products: Third Supplement to McCance and Widdowson's The Composition of Foods ( 4th edition ) Nottingham Royal Society of Chemistry.Google Scholar
Holland, B, Unwin, I & Buss, D (1989) Milk Products and Eggs: Fourth Supplement to McCance and Widdowson's The Composition of Foods ( 4th edition ) Cambridge Royal Society of Chemistry.Google Scholar
Holland, B, Unwin, I & Buss, D (1991a) Vegetables, Herbs and Spices: Fifth Supplement to McCance and Widdowson's The Composition of Foods ( 4th edition ) Cambridge Royal Society of Chemistry.Google Scholar
Holland, B, Unwin, I & Buss, D (1992a) Fruits and Nuts: First Supplement to McCance and Widdowson's The Composition of Foods ( 5th edition ) Cambridge Royal Society of Chemistry.Google Scholar
Holland, B, Welch, A & Buss, D (1992b) Vegetable Dishes: Second Supplement to McCance and Widdowson's The Composition of Foods ( 5th edition ) Cambridge Royal Society of Chemistry.Google Scholar
Holland, B, Welch, A, Unwin, I, Buss, D, Paul, A & Southgate, D (1991b) McCance and Widdowson's The Composition of Foods, Fifth revised and ext edition Cambridge Royal Society of Chemistry.Google Scholar
Hurrell, R, Reddy, M & Cook, J (1999) Inhibition of non-haem Fe absorption in man by phenolic-containing beverages. Br J Nutr 81, 289295.Google Scholar
Krall, E, Dwyer, J & Coleman, K (1988) Factors influencing accuracy of dietary recall. Nutr Res 8, 829841.Google Scholar
Masson, L, McNeill, G, Tomany, J, Simpson, J, Peace, H, Wei, L, Grubb, D, Bolton-Smith, C (2003) Statistical approaches for assessing the relative validity of a food-frequency questionnaire: use of correlation coefficients and the kappa statistic. Public Health Nutr 6, 313321.Google Scholar
Matthys, C, Pynaert, I, Roe, M, Fairweather-Tait, S, Heath, A-L, De Henauw, S (2004) Validity and reproducibility of a computerised tool for assessing the Fe, Ca and vitamin C intake of Belgian women. Eur J Clin Nutr 58, 12971305.Google Scholar
Ministry of, Agriculture Fisheries & and Food (1993) Food Portion Sizes, 2nd ed London: HMSO.Google Scholar
Morck, T, Lynch, S & Cook, J (1983) Inhibition of food Fe absorption by coffee. Am J Clin Nutr 37, 416420.Google Scholar
Oberleas, D & Harland, B (1981) Phytate content of foods: effect on dietary Zn bioavailability. J Am Diet Assoc 79, 433436.Google Scholar
Rangan, A, Ho, R, Blight, G & Binns, C (1997) Haem Fe content of Australian meats and fish. Food Aust 49, 508511.Google Scholar
Salonen, J, Nyyssönen, K, Korpela, H, Tuomilehto, J, Seppänen, R & Salonen, R (1992) High stored Fe levels are associated with excess risk of myocardial infarction in Eastern Finnish men. Circulation 86, 803811.Google Scholar
Willett, W (1990) Nutritional Epidemiology, New York: Oxford University Press.Google Scholar
Willett, W (2001) Invited commentary: a further look at dietary questionnaire validation. Am J Epidemiol 154, 11001102.Google Scholar