Table 2.

Spearman rank correlation coefficients of food group intake between the food frequency questionnaire and two 24-hour dietary recalls

		Sex		Age group
	All participants	Men	Women	18- 34 years	35 - 50 years	51 - 64 years	65 - 80 years
Food group	n = 161	n = 82	n = 79	n = 22	n = 57	n = 56	n = 26
Tea	0.80‡	0.74‡	0.76‡	0.74‡	0.79‡	0.81‡	0.83‡
Coffee	0.78‡	0.69‡	0.83‡	0.75‡	0.81‡	0.71‡	0.76‡
Butter and margarine	0.70‡	0.67‡	0.67‡	0.80‡	0.61‡	0.66‡	0.71‡
Sweet spreads	0.65‡	0.66‡	0.63‡	0.26	0.62‡	0.52‡	0.69‡
Milk	0.63‡	0.61‡	0.64‡	-0.03§	0.67‡	0.70‡	0.72‡
Breakfast cereals	0.62‡	0.64‡	0.60‡	0.58†	0.57‡	0.63‡	0.75‡
Non alcoholic beverages	0.61‡	0.62‡	0.59‡	0.70‡	0.60‡	0.64‡	0.29
Alcoholic beverages	0.60‡	0.65‡	0.53‡	-0.07§	0.52‡	0.73‡	0.87‡
Meat products	0.58‡	0.45‡	0.49‡	0.62†	0.58‡	0.51‡	0.55†
Water	0.53‡	0.54‡	0.52‡	0.38	0.44‡	0.52‡	0.66‡
Fresh fruits	0.51‡	0.55‡	0.46‡	0.51*	0.54‡	0.53‡	0.38
Curd cheese, soured milk, yoghurt	0.49‡	0.41‡	0.48‡	0.24	0.49‡	0.47‡	0.40*
Bread	0.46‡	0.41‡	0.40‡	0.31	0.46‡	0.43‡	0.56*
Sweets	0.45‡	0.45‡	0.45‡	0.30	0.32*	0.53‡	0.63‡
Cream cheese	0.40‡	0.32†	0.48‡	0.41	0.46‡	0.34†	0.37
Cheese	0.40‡	0.40‡	0.39‡	0.38	0.52‡	0.25	0.30
Fish	0.36‡	0.38‡	0.32†	0.22	0.42‡	0.38†	0.22
Salty snacks	0.33‡	0.33†	0.33†	0.62†	0.17	0.34†	0.33
Meat	0.29‡	0.32†	0.21	0.13	0.13	0.28*	0.62‡
Raw vegetables	0.29‡	0.23*	0.27*	0.18	0.43†	0.24	0.18
Processed fruits	0.27‡	0.16	0.38‡	0.17	0.18	0.35†	0.41*
Potatoes	0.27‡	0.26*	0.26*	0.36	0.17	0.12	0.47*
Fast food	0.25‡	0.16	0.36*	0.43*	0.40*	0.11	0.07
Legumes	0.22‡	0.28*	0.09	0.26	0.22	0.22	0.19
Eggs	0.20†	0.28*	0.10	-0.23§	0.33*	0.15	0.44*
Pasta	0.19*	0.27*	0.09	0.16	0.20	0.14	0.26
Rice	0.19*	0.18	0.20	-0.15§	0.15	0.35†	0.11
Cooked vegetables	0.16	0.08	0.23*	-0.16§	0.26	0.21	0.00§
Pizza	0.15	-0.10§	0.19	0.10	-0.05§	0.07	-§

Significance level: * P < 0.05, †P < 0.01, ‡ P < 0.001

§ The correlation coefficient was negative or could not be calculated due to a high number of participants who did not consume the food on both recall days