Table 4.

Observed and Deattenuated Spearman Correlation Coefficients (r) for Correlations Between Food Group Intakes Assessed Through Diet Records and a Food Frequency Questionnaire (n = 48), Fels Longitudinal Study, 1948–2006

Food Group	Observed		Deattenuated		Intraclass Correlation Coefficient
	r	95% CI	r	95% CI
Milk	0.01	−0.28, 0.30	0.02	−0.27, 0.31	0.59
Other dairy foodsa	0.12	−0.18, 0.40	0.13	−0.18, 0.41	0.52
Condimentsb	0.18	−0.12, 0.45	0.26	−0.12, 0.57	0.46
Fruits and fruit juicesc	0.24	−0.05, 0.50	0.30	−0.02, 0.57	0.53
Vegetablesd	0.21	−0.09, 0.47	0.27	−0.07, 0.55	0.39
Eggs	0.39	0.11, 0.61	0.47	0.14, 0.71	0.45
Red meatse	−0.12	−0.40, 0.18	−0.14	−0.43, 0.17	0.49
Fish and poultryf	0.03	−0.25, 0.31	0.05	−0.26, 0.35	0.54
High-carbohydrate foodsg	0.25	−0.03, 0.50	0.40	−0.18, 0.78	0.18
Multivitamins	0.29	0.00, 0.54	0.85	−1.00, 1.00	0.11
Median	0.20		0.27		0.48

Abbreviation: CI, confidence interval.

^aIce cream, cheese, and butter.

^bMargarine, peanut butter, and mayonnaise.

^cApples, apple juice, bananas, raisins, oranges, and orange juice.

^dBroccoli, carrots, corn, peas, spinach, string beans, and tomato sauce.

^eBeef, pork, or lamb, ground beef, hot dogs, other processed meats, and liver.

^fChicken or turkey and fish/seafood.

^gBreakfast cereal, bakery products, bread, pasta, pizza, rice, French fries, other fried potatoes, sweet potatoes or yams, and potatoes, not fried.