Table 5.

Reproducibility assessed by intraclass correlation coefficients (ICC) comparing FFQ1 and FFQ2 (N = 848).

Food groups	ICC (95% CI)		Agreement (%)
	Crude	Energy-adjusted	Same	Adjacent	Extreme
Whole grains	0.63 (0.58–0.68)	0.65 (0.6–0.69)	53.4	38.6	8.0
Refined grains	0.77 (0.73–0.8)	0.68 (0.64–0.73)	50.2	41.4	8.4
Legumes	0.44 (0.36–0.51)	0.42 (0.34–0.49)	46.3	41.8	11.9
Fish	0.57 (0.51–0.62)	0.53 (0.46–0.59)	55.7	35.9	8.4
Red meat	0.61 (0.55–0.66)	0.61 (0.55–0.66)	54.3	37.8	7.9
Processed meat	0.53 (0.46–0.59)	0.61 (0.55–0.66)	76.0	0	24.0
Chicken	0.71 (0.67–0.75)	0.65 (0.6–0.69)	51.5	39.5	9.0
Eggs	0.54 (0.48–0.6)	0.53 (0.47–0.59)	47.7	41.6	10.7
Other meat	0.62 (0.57–0.67)	0.54 (0.48–0.6)	53.8	37.8	8.4
Pizza	0.57 (0.51–0.62)	0.57 (0.51–0.63)	69.7	22.4	7.9
Cheese	0.53 (0.47–0.59)	0.59 (0.53–0.64)	52.7	36.3	11.0
Dairy	0.69 (0.65–0.73)	0.66 (0.62–0.71)	51.1	40.7	8.1
Vegetables	0.64 (0.59–0.69)	0.6 (0.55–0.65)	52.7	38.5	8.9
Fresh fruit juice	0.4 (0.31–0.47)	0.51 (0.43–0.57)	55.4	31.3	13.3
Fruit	0.67 (0.62–0.71)	0.68 (0.64–0.72)	56.0	37.1	7.0
Dried fruit	0.61 (0.56–0.66)	0.55 (0.48–0.6)	50.3	39.3	10.4
Solid fats	0.67 (0.63–0.71)	0.69 (0.65–0.73)	61.2	32.8	6.0
Oils	0.61 (0.55–0.66)	0.62 (0.57–0.67)	55.1	35.3	9.6
Olives	0.59 (0.53–0.64)	0.6 (0.54–0.65)	66.1	24.3	9.6
Nuts and seeds	0.56 (0.5–0.62)	0.59 (0.53–0.64)	55.7	36.5	7.8
Sugar	0.74 (0.7–0.77)	0.72 (0.68–0.76)	57.9	33.9	8.3
Sweets	0.6 (0.54–0.65)	0.62 (0.56–0.67)	53.5	37.9	8.6
Sweetened drinks	0.72 (0.68–0.76)	0.72 (0.68–0.76)	57.0	37.0	6.0
Tea	0.66 (0.61–0.71)	0.71 (0.67–0.75)	54.8	37.1	8.1
Salty snacks	0.62 (0.57–0.67)	0.46 (0.38–0.53)	59.7	30.8	9.4
Salt	0.5 (0.43–0.56)	0.51 (0.43–0.57)	47.5	40.3	12.3