Song FY, Toshiro T, Li K, Yu P, Lin XK, Yang HL, Deng XL, Zhang YQ, Lv LW, Huang XE, Kazuo T. Development of a semi-quantitative food frequency questionnaire for middle-aged inhabitants in the Chaoshan area, China. World J Gastroenterol 2005; 11(26): 4078-4084 [PMID: 15996034 DOI: 10.3748/wjg.v11.i26.4078]
Corresponding Author of This Article
Dr. Ke Li, Department of Preventive Medicine, Shantou Medical University, Shantou 515041, Guangdong Province, China. kli@stu.edu.cn
Article-Type of This Article
Clinical Research
Open-Access Policy of This Article
This article is an open-access article which was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/
World J Gastroenterol. Jul 14, 2005; 11(26): 4078-4084 Published online Jul 14, 2005. doi: 10.3748/wjg.v11.i26.4078
Table 1 Characteristics of the investigated subjects
Males
P
Females
P
Rural
Urban
Rural
Urban
n = 115
n = 102
n = 102
n = 98
Age (yr)
43.1 ± 6.9
42.4 ± 7.1
0.803
42.9 ± 6.8
41.3 ± 7.7
0.245
Height (cm)
169.7 ± 6.0
170.3 ± 3.7
0.496
158.6 ± 4.2
158.6 ± 4.4
0.417
Weight (kg)
62.0 ± 6.4
65.9 ± 6.8
0.004
53.5 ± 6.3
53.8 ± 6.9
0.175
BMI
21.8 ± 2.2
22.6 ± 2.3
0.003
20.9 ± 2.4
21.5 ± 2.4
0.072
Table 2 Intake of nutrients by the urban and rural subjects
Males
P
Females
P
Rural
Urban
Rural
Urban
n = 115
n = 102
n = 102
n = 98
Energy (kcal)
2 268 ± 539
2 237 ± 520
0.447
2 560 ± 661
2 449 ± 635
0.084
Protein (g)
83.5 ± 26.7
85.5 ± 23.8
0.375
85.0 ± 27.4
91.8 ± 27.3
0.244
Fat (g)
84.7 ± 28.2
90.8 ± 41.8
0.196
103.9 ± 26.9
104.3 ± 40.5
0.121
Carbohydrate (g)
295.1 ± 106.8
271.9 ± 101.1
0.320
327.2 ± 129.8
301.3 ± 111.8
0.758
Crude fiber (g)
10.2 ± 4.7
10.0 ± 3.7
0.707
9.5 ± 3.6
12.0 ± 9.8
0.017
Cholesterol (mg)
389.1 ± 221.0
352.7 ± 165.2
0.174
344.7 ± 249.8
441.3 ± 217.7
0.004
Carotene (μg)
2 576.7 ± 2 105.7
2 693.8 ± 2 009.1
0.675
2566.5 ± 2132.6
3 487.0 ± 1 872.2
0.001
Retinol (μg)
118.0 ± 84.0
116.6 ± 118.8
0.92
90.4 ± 78.6
137.1 ± 86.5
0.000
Folic acid (mg)
395.6 ± 219.9
357.6 ± 129.9
0.128
375.5 ± 155.0
452.6 ± 172.3
0.001
Vitamin C (mg)
88.4 ± 52.3
80.4 ± 39.6
0.205
96.2 ± 61.0
102.2 ± 38.8
0.416
Vitamin E (mg)
22.7 ± 10.8
27.0 ± 11.7
0.005
24.2 ± 10.9
28.9 ± 11.1
0.003
Calcium (mg)
525.6 ± 191.7
446.8 ± 190.2
0.412
406.9 ± 187.4
505.0 ± 155.1
0.000
Phosphorus (mg)
963.9 ± 311.0
937.2 ± 216.8
0.468
1 042.0 ± 390.2
1 099.8 ± 222.0
0.202
Potassium (mg)
1 718.0 ± 575.5
1 745.0 ± 459.3
0.705
1 808.9 ± 666.6
2 006.6 ± 453.2
0.015
Sodium (mg)
4 584.7 ± 1 856.1
4 460.9 ± 2 297.6
0.66
6 091.1 ± 2 436.2
4 733.4 ± 1 590.2
0.000
Magnesium (mg)
298.8 ± 93.4
280.2 ± 63.2
0.09
311.4 ± 104.2
326.7 ± 64.4
0.215
Iron (mg)
23.3 ± 8.8
22.9 ± 7.3
0.744
22.7 ± 8.2
25.5 ± 6.8
0.009
Zinc (mg)
12.73 ± 4.78
11.53 ± 2.80
0.028
13.25 ± 5.42
13.99 ± 3.54
0.256
Selenium (μg)
64.92 ± 29.60
69.40 ± 37.20
0.322
77.81 ± 42.63
72.55 ± 38.14
0.36
Copper (mg)
2.46 ± 1.53
2.24 ± 1.02
0.227
2.30 ± 1.19
2.38 ± 0.68
0.589
SFA (g)
21.14 ± 7.51
22.83 ± 7.92
0.107
24.12 ± 10.56
25.84 ± 8.78
0.215
MUFA (g)
32.05 ± 10.68
35.83 ± 10.47
0.009
36.53 ± 15.36
42.34 ± 10.26
0.002
PUFA (g)
18.62 ± 8.27
23.01 ± 9.70
0.000
21.90 ± 15.58
26.41 ± 8.92
0.013
Oleic acid (g)
29.40 ± 9.79
33.12 ± 9.76
0.005
33.50 ± 13.74
38.46 ± 9.39
0.003
Linoleic acid (g)
16.76 ± 7.41
20.89 ± 8.76
0.000
18.93 ± 8.63
23.92 ± 8.12
0.000
Linolenic acid (g)
1.64 ± 1.30
1.67 ± 1.46
0.895
1.74 ± 1.62
2.76 ± 2.06
0.000
Arachidonic acid (g)
0.088 ± 0.041
0.087 ± 0.041
0.951
0.092 ± 0.056
0.096 ± 0.047
0.626
EPA (g)
0.038 ± 0.046
0.039 ± 0.036
0.900
0.050 ± 0.041
0.034 ± 0.032
0.004
DHA (g)
0.079 ± 0.100
0.069 ± 0.063
0.385
0.118 ± 0.095
0.072 ± 0.073
0.000
Table 3 Numbers of foods contributing to 29 nutrients with up to 90 cumulative % and 0.9 cumulative r2
Cumulative %
Cumulative r2
Rural
Urban
Combined
Rural
Urban
Combined
Energy
49
51
60
33
22
37
Protein
79
85
94
51
26
55
Fat
23
23
25
150
11
17
Carbohydrate
26
29
33
3
8
77
Crude fiber
65
61
74
74
13
21
Cholesterol
31
36
37
47
10
12
Carotene
23
21
38
47
12
8
Retinol
25
30
33
28
7
55
Folic acid
53
49
59
40
13
19
Vitamin C
38
27
44
52
17
70
Vitamin E
48
45
54
116
5
16
Calcium
94
93
104
70
19
30
Phosphorus
85
91
102
41
28
51
Potassium
114
99
120
63
36
1
Sodium
13
16
16
145
4
3
Magnesium
86
98
109
41
31
58
Iron
84
94
104
45
22
35
Zinc
72
78
86
41
15
44
Selenium
73
88
96
82
8
22
Copper
76
75
88
91
9
31
SFA
22
22
36
100
10
14
MUFA
16
17
21
70
9
8
PUFA
18
16
23
138
5
113
Oleic acid
15
15
17
142
6
8
Linoleic acid
17
15
18
143
5
8
Linolenic acid
31
28
56
136
1
2
Arachidonic acid (g)
24
32
53
53
17
17
EPA
22
32
51
30
17
23
DHA
14
29
36
24
13
12
Mean
46
48
58
72
14
30
Table 4 Percentage contributions of the top five foods for energy and protein
Energy
Protein
Rural
Urban
Combined
Rural
Urban
Combined
Rice
45.8
Rice
38.2
Rice
41.9
Rice
28.6
Rice
23.6
Rice
25.7
Pork
7.7
Peanut oil
8.9
Peanut oil
7.8
Pork
7.5
Pork
6.6
Pork
6.8
Peanut oil
6.9
Pork
6.9
Pork
7.1
Grass carp
3.4
Beef
4.0
Grass carp
3.6
Mixed oil
4.2
Mixed oil
6.4
Mixed oil
5.3
Egg
3.2
Grass carp
3.8
Egg
3.5
Lard
4.1
Lard
3.2
Lard
3.7
Fish
2.9
Egg
3.8
Beef
2.9
Table 5 Percentage contribution of the top five foods for fat and carbohydrate
Fat
Carbohydrate
Rural
Urban
Combined
Rural
Urban
Combined
Peanut oil
21.7
Peanut oil
24.2
Peanut oil
22.9
Rice
70.4
Rice
67.5
Rice
70.4
Pork
20.2
Mixed oil
17.6
Pork
17.4
Noodle
3.2
Noodle
3.3
Noodle
3.2
Mixed oil
13.3
Pork
15.7
Mixed oil
15.6
Bread
2.3
Bread
3.0
Bread
2.3
Lard
13.1
Lard
11.0
Lard
11.0
Rice noodles
1.7
Rice noodles
2.1
Rice noodles
1.7
Pork chops
3.7
Pork chops
3.6
Pork chops
3.6
White sugar
1.6
White sugar
1.9
White sugar
1.6
Table 6 Percentage coverage of nutrients by the SQFFQ
% coverage
Rural
Urban
Combined
Energy
94.3
94.2
93.7
Protein
91.7
90.1
88.4
Fat
95.0
93.5
93.8
Carbohydrate
94.3
95.4
94.6
Crude fiber
86.5
87.3
87.5
Cholesterol
93.3
88.9
86.3
Carotene
88.7
93.9
90.3
Retinol
91.8
81.7
89.1
Folic acid
91.5
92.8
92.5
Vitamin C
86.3
94.6
91.2
Vitamin E
89.7
88.3
89.4
Calcium
87.3
87.3
88.6
Phosphorus
92.4
90.5
86.4
Potassium
86.8
90.5
88.2
Sodium
97.7
96.1
95.1
Magnesium
89.7
90.9
90.1
Iron
83.5
90.3
89.6
Zinc
90.9
91.9
91.6
Selenium
86.6
83.7
85.8
Copper
87.9
86.8
87.4
SFA
94.7
90.5
92.6
MUFA
96.2
95.6
88.4
PUFA
91.1
91.7
97.6
Oleic acid
96.5
95.7
90.2
Linoleic acid
94.2
92.1
97.6
Linolenic acid
91.2
92.2
82.7
Arachidonic acid (g)
90.3
88.5
92.7
EPA
82.4
80.2
87.6
DHA
88.4
81.9
82.9
Mean
90.7
90.2
90.0
Table 7 Comparison of percentage contributions of the top three foods for energy, protein, fat, and carbohydrates in urban and rural areas of Jiangsu, Chongqing and Chaoshan in China
Percentage contribution
Energy
Urban
Jiangsu
Rice
36.9
Salad oil
6.9
Flour
5.9
Chongqing
Rice
30.1
Rape oil
10.2
Pork
6.2
Chaoshan
Rice
45.8
Pork
7.7
Peanut oil
6.9
Rural
Jiangsu
Rice
39.5
Lard
14.2
Pork
5.3
Chongqing
Rice
32.1
Rape oil
12.2
Flour
7.7
Chaoshan
Rice
38.2
Peanut oil
8.9
Pork
6.9
Protein
Urban
Jiangsu
Rice
23.1
Pork
7.2
Egg
5.0
Chongqing
Rice
17.5
Horse bean
8.0
Pork
6.5
Chaoshan
Rice
28.6
Pork
7.5
Grass card
3.4
Rural
Jiangsu
Rice
34.4
Pork
6.5
Egg
4.3
Chongqing
Rice
20.4
Pork
7.4
Flour
7.0
Chaoshan
Rice
23.6
Pork
6.6
Beef
4.0
Fat
Urban
Jiangsu
Salad oil
22.1
Soybean oil
17.1
Pork
9.5
Chongqing
Rape oil
30.0
Pork
15.3
Salad oil
1.5
Chaoshan
Peanut oil
21.7
Pork
20.2
Salad oil
13.3
Rural
Jiangsu
Lard
45.8
Pork
16.4
Rape oil
11.7
Chongqing
Rape oil
32.3
Lard
13.5
Pork
12.2
Chaoshan
Peanut oil
24.2
Salad oil
17.6
Pork
15.7
Carbohydrate
Urban
Jiangsu
Rice
57.1
Flour
8.7
Noodle
2.9
Chongqing
Rice
55.1
Flour
10.3
Noodle
7.9
Chaoshan
Rice
73.7
Noodle
2.8
Bread
1.7
Rural
Jiangsu
Rice
59.6
Noodle
5.8
Corn
5.7
Chongqing
Rice
60.1
Flour
16.6
Peas
2.8
Chaoshan
Rice
67.5
Noodle
3.3
Bread
3.0
Citation: Song FY, Toshiro T, Li K, Yu P, Lin XK, Yang HL, Deng XL, Zhang YQ, Lv LW, Huang XE, Kazuo T. Development of a semi-quantitative food frequency questionnaire for middle-aged inhabitants in the Chaoshan area, China. World J Gastroenterol 2005; 11(26): 4078-4084