Supplementary Table 4. Spearman rank correlation coefficients between 2 food frequency questionnaires, administered at an average interval 2.7 years, for estimated food-group intakes.

	Men (n = 69)		Women (n = 75)
	Crude	Energy- adjusted	Crude	Energy- adjusted
Cereals	0.63	0.69	0.49	0.55
Rice	0.64	0.62	0.65	0.63
Bread	0.73	0.70	0.55	0.60
Noodles	0.64	0.60	0.49	0.51
Other cereals	0.35	0.38	0.65	0.64
Potatoes and starches	0.60	0.60	0.65	0.60
Sugar	0.74	0.68	0.65	0.50
Pulses	0.45	0.51	0.65	0.56
Nuts and seeds	0.42	0.32	0.63	0.60
Vegetables	0.63	0.63	0.70	0.64
Green and yellow vegetables	0.64	0.58	0.61	0.51
White vegetables	0.69	0.62	0.69	0.62
Pickled vegetables	0.74	0.70	0.76	0.67
Cruciferous vegetables	0.65	0.60	0.50	0.46
Green, leafy vegetables	0.57	0.53	0.57	0.61
Yellow vegetables	0.60	0.55	0.60	0.46
Other vegetables	0.71	0.65	0.70	0.58
Fruits	0.70	0.67	0.63	0.69
Citrus fruit	0.67	0.61	0.62	0.66
Other fruit	0.66	0.64	0.61	0.55
Fungi	0.73	0.75	0.60	0.60
Algae	0.65	0.65	0.57	0.56
Fish and shellfish	0.62	0.39	0.70	0.62
Meats	0.69	0.57	0.54	0.52
Processed meat	0.67	0.62	0.71	0.70
Red meat	0.63	0.53	0.48	0.47
Poultry	0.54	0.36	0.50	0.49
Eggs	0.66	0.53	0.50	0.51
Milk and dairy products	0.73	0.69	0.61	0.52
High-fat milk	0.49	0.45	0.71	0.66
Low-fat milk	0.68	0.65	0.50	0.52
Fats and oils	0.63	0.53	0.63	0.51
Butter	0.57	0.45	0.63	0.55
Margarine and Oils	0.61	0.54	0.64	0.51
Confectionaries	0.63	0.60	0.63	0.64
Japanese	0.56	0.57	0.60	0.62
Western	0.66	0.62	0.60	0.55
Alcoholic beverages	0.86	0.86	0.76	0.68
Non-alcoholic beverages	0.61	0.61	0.68	0.63
Green tea	0.68	0.66	0.75	0.67
Coffee	0.75	0.69	0.80	0.76
Other beverage	0.45	0.48	0.56	0.52
Seasonings and spices	0.69	0.70	0.53	0.48
MEDIAN	0.64	0.61	0.63	0.58

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.