How can food frequency questionnaire evaluate the intake of processed foods with added emulsifiers? A pilot study

Abstract

SummaryEmulsifiers are widely used by food manufacturers, and their consumption has been linked to adverse health outcomes. The average dietary intake of emulsifiers has been poorly reported because no dietary assessment tool is yet available to determine their qualitative or quantitative intake. The present study aimed to validate a newly developed food frequency questionnaire (FFQ) for assessing the intake of foods with added emulsifiers. A cross‐sectional study was conducted on a sample of healthy female adults living in Saudi Arabia. All participants completed the FFQ alongside 3‐day food records (Reference method). Pearson's correlation test, cross‐classification analysis and weighted kappa (κw) statistics were used to assess the validity of the new FFQ against the reference method. The results showed variation in relative validity and level of agreement of food items and/or groups consumption between the two methods. Correlation coefficient values ≥0.5 were reported for some food items (i.e., condensed/evaporated milk, packaged powdered soup/broths and vegetable/nut purees). The FFQ demonstrated an acceptable degree of agreement between the two methods for the confectionery, dairy products and ‘other foods’ with ≥50% of participants classified into the same tertile by both methods (κw = 0.2–0.48). However, poor agreement outcomes were found with bakery products, processed meats and beverages with <50% of participants classified in the same tertile (κw < 0.2). The present study indicated that the new FFQ is a suitable qualitative tool for assessing intakes of food emulsifiers. However, the tool still needs further validation.