Table 2. Food-group intakes according to food frequency questionnaire 1 (FFQ1), percentage difference between FFQ1 and 4-day diet record (DR), and their correlations in men and women.

	Men (n = 69)						Women (n = 74)
	4-day DR	FFQ1a	%b	Correlation coefficientc			4-day DR	FFQ1a	%b	Correlation coefficientc
	Mean ± SD (g)	Mean ± SD (g)		Crude	Energy- adjusted	Deatte- nuatedd	Mean ± SD (g)	Mean ± SD (g)		Crude	Energy- adjusted	Deatte- nuatedd
Cereals	447 ± 173	510 ± 215	14	0.67	0.45	0.51	332 ± 78	425 ± 153	28	0.29	0.33	0.41
Rice	306 ± 169	351 ± 173	15	0.72	0.42	0.51	210 ± 85	259 ± 110	24	0.49	0.43	0.59
Bread	47 ± 38	40 ± 57	−13	0.66	0.67	0.80	42 ± 27	53 ± 77	26	0.60	0.68	0.87
Noodles	85 ± 71	97 ± 88	15	0.53	0.52	0.98	72 ± 49	95 ± 72	33	0.39	0.42	—
Other cereals	10 ± 11	21 ± 34	111	0.15	0.15	0.19	8 ± 11	17 ± 24	103	0.26	0.26	0.33
Potatoes and starches	46 ± 33	27 ± 21	−41	0.29	0.32	0.49	44 ± 32	38 ± 29	−13	0.09	0.25	0.39
Sugar	9 ± 8	2 ± 4	−80	0.36	0.25	0.30	8 ± 8	1 ± 4	−82	0.07	0.06	0.07
Pulses	102 ± 106	97 ± 144	−6	0.59	0.53	0.66	72 ± 44	67 ± 44	−6	0.27	0.30	0.45
Nuts and seeds	7 ± 11	3 ± 4	−61	0.31	0.30	0.40	5 ± 7	3 ± 9	−33	0.01	−0.06	−0.09
Vegetables	403 ± 180	218 ± 145	−46	0.48	0.48	0.55	354 ± 125	245 ± 175	−31	0.39	0.45	0.52
Green and yellow vegetables	194 ± 134	110 ± 90	−43	0.43	0.47	0.59	170 ± 86	114 ± 87	−33	0.38	0.41	0.57
White vegetables	209 ± 102	108 ± 96	−48	0.53	0.50	0.68	184 ± 75	131 ± 128	−29	0.39	0.41	0.57
Pickled vegetables	21 ± 51	15 ± 21	−32	0.43	0.37	0.42	18 ± 21	21 ± 50	21	0.32	0.34	0.45
Cruciferous vegetables	91 ± 59	54 ± 68	−41	0.63	0.64	0.82	87 ± 64	55 ± 41	−37	0.46	0.45	0.54
Green, leafy vegetable	43 ± 43	20 ± 20	−54	0.33	0.28	0.37	38 ± 23	21 ± 14	−43	0.26	0.29	0.41
Yellow vegetables	128 ± 113	78 ± 83	−39	0.49	0.52	0.63	105 ± 73	79 ± 76	−25	0.36	0.42	0.51
Other vegetables	121 ± 73	54 ± 38	−56	0.31	0.36	0.51	109 ± 55	71 ± 73	−35	0.34	0.37	0.56
Fruits	193 ± 160	209 ± 184	8	0.60	0.64	0.69	184 ± 113	255 ± 196	38	0.40	0.55	0.63
Citrus fruit	49 ± 75	81 ± 88	67	0.46	0.46	0.51	43 ± 49	109 ± 139	153	0.23	0.18	0.20
Other fruit	143 ± 126	126 ± 108	−12	0.54	0.57	0.75	140 ± 104	144 ± 103	3	0.31	0.49	0.85
Fungi	18 ± 17	11 ± 11	−36	0.48	0.48	0.57	23 ± 22	14 ± 12	−38	0.42	0.38	0.46
Algae	15 ± 22	8 ± 7	−43	0.18	0.17	0.22	10 ± 10	9 ± 8	−9	0.35	0.32	0.47
Fish and shellfish	115 ± 53	78 ± 66	−32	0.40	0.47	0.69	89 ± 40	73 ± 60	−18	0.44	0.35	0.57
Meats	72 ± 43	62 ± 57	−15	0.43	0.48	0.70	65 ± 38	55 ± 35	−17	0.35	0.26	0.36
Processed meat	13 ± 16	6 ± 8	−52	0.46	0.45	0.63	13 ± 15	7 ± 7	−48	0.30	0.33	0.47
Red meat	40 ± 30	42 ± 43	5	0.36	0.41	0.74	36 ± 29	32 ± 23	−11	0.45	0.36	0.53
Poultry	19 ± 26	13 ± 18	−30	0.25	0.25	0.38	16 ± 19	15 ± 13	−5	0.27	0.22	0.36
Eggs	36 ± 23	32 ± 55	−11	0.50	0.46	0.67	33 ± 19	25 ± 30	−24	0.35	0.35	0.53
Milk and dairy products	176 ± 147	275 ± 305	56	0.62	0.58	0.66	174 ± 110	257 ± 337	48	0.70	0.62	0.76
High-fat milk	87 ± 96	99 ± 157	13	0.47	0.44	0.50	95 ± 91	120 ± 201	26	0.64	0.59	0.69
Low-fat milk	89 ± 137	177 ± 286	98	0.62	0.56	0.60	79 ± 83	137 ± 207	74	0.68	0.61	0.70
Fats and oils	11 ± 6	12 ± 8	12	0.40	0.35	0.45	10 ± 6	12 ± 8	24	0.38	0.52	0.73
Butter	2 ± 2	1 ± 2	−49	0.32	0.34	0.50	2 ± 2	1 ± 4	−12	0.35	0.35	0.56
Margarine and oils	9 ± 5	11 ± 8	25	0.31	0.26	0.35	9 ± 6	11 ± 6	31	0.29	0.42	0.57
Confectionaries	29 ± 28	23 ± 32	−19	0.28	0.37	0.45	37 ± 30	37 ± 46	1	0.34	0.32	0.43
Japanese confectionery	11 ± 15	8 ± 15	−29	0.21	0.24	0.33	15 ± 23	15 ± 20	−1	0.09	0.04	0.05
Western confectionery	18 ± 24	15 ± 21	−13	0.34	0.41	0.50	21 ± 21	22 ± 32	2	0.26	0.24	0.32
Alcoholic beverages	219 ± 276	263 ± 281	20	0.80	0.80	0.88	76 ± 151	90 ± 187	19	0.65	0.57	0.60
Nonalcoholic beverages	749 ± 772	863 ± 699	15	0.45	0.37	0.40	617 ± 434	888 ± 621	44	0.33	0.33	0.35
Green tea	386 ± 738	519 ± 427	35	0.68	0.67	0.72	246 ± 220	603 ± 560	145	0.46	0.42	0.45
Coffee	176 ± 204	199 ± 281	13	0.81	0.80	0.84	167 ± 175	157 ± 155	−6	0.82	0.82	0.88
Other beverage	210 ± 260	144 ± 358	−31	0.43	0.45	0.49	268 ± 359	128 ± 190	−52	0.31	0.32	0.35
Seasonings and spices	138 ± 100	23 ± 15	−83	0.04	0.08	0.10	142 ± 111	20 ± 14	−86	−0.28	−0.31	−0.36
MEDIAN				0.45	0.45	0.51				0.35	0.35	0.51

Abbreviation: SD, standard deviation.

^aIntakes based on second FFQ, conducted in 2007–2008. ^bPercentage differences: (FFQ1 − DR)/DR * 100 (%). ^cSpearman’s rank correlation coefficients based on crude and energy-adjusted values. For men, r ≥ 0.24 = P < 0.05, r ≥ 0.31 = P < 0.01, r ≥ 0.39 = P < 0.001. For women, r ≥ 0.23 = P < 0.05, r ≥ 0.30 = P < 0.01, r ≥ 0.38 = P ≤ 0.001. ^dDeattenuated CC_x = observed CC_x * SQRT(1 + λ_x/n), where λ_x is the ratio of within- to between-individual variance for nutrient x, and n is number of dietary records; observed CCs were based on energy-adjusted values other than energy intake.

—: not applicable for calculation.