Table 6.

Spearman’s correlation coefficients (SCC) and cross-classification of quartiles of food group intake.

Food group	SCC	Exact agreementa(%)	Exact agreement + adjacentb(%)	Disagreementc(%)
Rice, pasta, grains, and starches	.76	55	94	6
Savories (lasagna, pizza)	.41	36	79	21
White bread (rolls, tortillas, crackers)	.55	42	83	17
Wholemeal and brown breads and rolls	.74	54	92	8
Breakfast cereals and porridge	.76	62	93	7
Biscuits	.67	45	90	13
Cakes, pastries, and buns	.48	35	77	23
Milk	.55	49	80	20
Cheeses	.66	50	85	15
Yoghurts	.70	58	89	11
Ice cream, creams, and desserts	.49	43	81	19
Eggs and egg dishes	.59	43	83	17
Fats and oils (eg, butter, low-fat spreads, hard cooking fats)	.64	43	86	14
Potatoes and potato dishes	.61	44	83	17
Chipped, fried, and roasted potatoes	.63	45	88	12
Peas, beans, and lentils and vegetable and pulse dishes	.66	49	83	17
Green vegetables	.76	56	91	9
Carrots	.65	51	85	15
Salad vegetables (eg, lettuce)	.58	50	84	16
Other vegetables (eg, onions)	.67	47	90	10
Tinned fruit or vegetables	.72	53	90	10
Bananas	.88	73	96	4
Other fruits (eg, apples, pears, oranges)	.90	70	99	1
Nuts and seeds, herbs and spices	.68	56	83	17
Fish and fish products/dishes	.73	51	90	10
Bacon and ham	.75	50	91	9
Red meat (eg, beef, veal, lamb, pork)	.69	50	93	7
Poultry (chicken and turkey)	.69	48	83	17
Meat products (eg, burgers, sausages, pies, processed meats)	.67	53	87	13
Alcoholic beverages	.87	66	95	5
Sugars, syrups, preserves, and sweeteners	.79	62	92	8
Confectionary and savory snacks	.66	53	88	12
Soups, sauces, and miscellaneous foods	.53	43	82	18
Teas and coffees	.77	59	93	7
Other beverages (eg, fruit juices, carbonated beverages, squash)	.79	60	92	8

^aExact agreement: % of cases cross-classified into the same quartile.

^bExact + adjacent agreement: % of cases cross-classified into the same or adjacent quartile.

^cDisagreement: % of cases cross-classified 2 quartiles apart.