Table 3.
Correlations and intraclass correlations (ICC) of daily intakes of nutrients and food groups as assessed with the average of two 24 h diet recalls and the FFQ in the Dar es Salaam Urban Cohort Hypertension Study (DUCS-HTN), 2014 (n 317)
| Rosner rank correlation( 37 ) | |||||||
|---|---|---|---|---|---|---|---|
| Item | Unadjusted | 95 % CI | Energy-adjusted* | 95 % CI | Deattenuated* | 95 % CI | ICC† |
| Energy (kcal) | 0·12 | 0·02, 0·22 | – | 0·16 | 0·02, 0·30 | 0·38 | |
| Nutrients (median) | 0·15 | 0·12 | 0·21 | 0·21 | |||
| Macronutrients (median) | 0·22 | 0·16 | 0·26 | 0·20 | |||
| Carbohydrate (g) | 0·07 | −0·04, 0·17 | 0·16 | 0·06, 0·26 | 0·25 | 0·09, 0·40 | 0·26 |
| Carbohydrate (% of energy) | 0·23 | 0·12, 0·32 | – | 0·41 | 0·24, 0·55 | 0·18 | |
| Protein (g) | 0·20 | 0·10, 0·30 | 0·11 | 0·01, 0·22 | 0·22 | 0·03, 0·39 | 0·18 |
| Protein (% of energy) | 0·22 | 0·12, 0·32 | – | 0·40 | 0·24, 0·54 | 0·18 | |
| Fat (g) | 0·21 | 0·10, 0·31 | 0·09 | −0·02, 0·19 | 0·15 | −0·03, 0·33 | 0·20 |
| Fat (% of energy) | 0·22 | 0·12, 0·32 | – | 0·36 | 0·19, 0·51 | 0·16 | |
| SFA (g) | 0·18 | 0·08, 0·28 | 0·04 | −0·07, 0·14 | 0·06 | −0·12, 0·24 | 0·20 |
| MUFA (g) | 0·24 | 0·13, 0·33 | 0·26 | 0·16, 0·36 | 0·40 | 0·25, 0·53 | 0·26 |
| PUFA (g) | 0·15 | 0·04, 0·25 | 0·17 | 0·06, 0·27 | 0·26 | 0·10, 0·41 | 0·26 |
| Cholesterol (mg) | 0·26 | 0·16, 0·36 | 0·17 | 0·06, 0·27 | 0·26 | 0·10, 0·41 | 0·26 |
| Vitamins (median) | 0·11 | 0·12 | 0·19 | 0·25 | |||
| Vitamin A (μg RAE) | 0·09 | −0·01, 0·20 | 0·05 | −0·06, 0·15 | 0·11 | −0·14, 0·35 | 0·09 |
| Niacin (mg) | 0·14 | 0·04, 0·24 | 0·14 | 0·03, 0·24 | 0·25 | 0·06, 0·42 | 0·18 |
| Pantothenic acid (mg) | 0·13 | 0·03, 0·23 | 0·19 | 0·09, 0·29 | 0·26 | 0·12, 0·39 | 0·36 |
| Thiamin (mg) | −0·04 | −0·15, 0·06 | 0·15 | 0·05, 0·25 | 0·24 | 0·08, 0·39 | 0·26 |
| Riboflavin (mg) | 0·16 | 0·05, 0·26 | −0·02 | −0·12, 0·09 | −0·03 | −0·19, 0·14 | 0·25 |
| Vitamin B6 (mg) | 0·10 | −0·00, 0·21 | 0·13 | 0·02, 0·23 | 0·19 | 0·03, 0·33 | 0·29 |
| Vitamin B12 (μg) | 0·15 | 0·04, 0·25 | 0·08 | −0·02, 0·19 | 0·14 | −0·04, 0·31 | 0·21 |
| Folate (μg) | 0·00 | −0·10, 0·11 | 0·08 | −0·03, 0·18 | 0·12 | −0·04, 0·28 | 0·25 |
| Vitamin C (mg) | 0·11 | 0·01, 0·22 | 0·12 | 0·01, 0·22 | 0·19 | 0·02, 0·34 | 0·25 |
| Vitamin D (μg) | 0·12 | 0·01, 0·22 | 0·02 | −0·09, 0·12 | 0·03 | −0·16, 0·22 | 0·18 |
| Vitamin E (μg) | 0·02 | −0·08, 0·13 | 0·12 | 0·01, 0·22 | 0·21 | 0·03, 0·37 | 0·20 |
| Minerals (median) | 0·09 | 0·15 | 0·26 | 0·23 | |||
| Ca (mg) | 0·10 | −0·01, 0·20 | 0·15 | 0·05, 0·26 | 0·26 | 0·09, 0·42 | 0·22 |
| Fe (mg) | 0·04 | −0·06, 0·15 | 0·18 | 0·07, 0·28 | 0·27 | 0·12, 0·42 | 0·26 |
| Mg (mg) | 0·05 | −0·06, 0·15 | 0·16 | 0·06, 0·27 | 0·26 | 0·10, 0·40 | 0·26 |
| Na (mg) | 0·20 | 0·10, 0·30 | 0·16 | 0·06, 0·26 | 0·25 | 0·09, 0·40 | 0·27 |
| P (mg) | 0·09 | −0·01, 0·20 | 0·14 | 0·04, 0·24 | 0·26 | 0·08, 0·43 | 0·17 |
| K (mg) | 0·09 | −0·02, 0·19 | 0·15 | 0·05, 0·25 | 0·25 | 0·08, 0·41 | 0·23 |
| Zn (mg) | 0·11 | 0·01, 0·21 | 0·12 | 0·02, 0·22 | 0·22 | 0·04, 0·40 | 0·17 |
| Food groups (median) | 0·21 | – | 0·35 | 0·25 | |||
| Cereals | 0·21 | 0·11, 0·31 | – | 0·29 | 0·15, 0·42 | 0·34 | |
| Legumes & nuts | 0·01 | −0·09, 0·12 | – | 0·02 | −0·17, 0·21 | 0·18 | |
| Root vegetables | 0·00 | −0·11, 0·11 | – | 0·00 | −0·16, 0·16 | 0·25 | |
| Vegetables (excluding roots) | 0·01 | −0·09, 0·12 | – | 0·02 | −0·20, 0·25 | 0·12 | |
| Fruit | 0·11 | 0·01, 0·21 | – | 0·16 | 0·01, 0·32 | 0·28 | |
| Unprocessed red meat | 0·23 | 0·13, 0·33 | – | 0·47 | 0·33, 0·59 | 0·15 | |
| Fish | 0·08 | −0·02, 0·19 | – | 0·18 | −0·03, 0·38 | 0·13 | |
| Chicken | 0·22 | 0·12, 0·32 | – | 0·38 | 0·22, 0·52 | 0·20 | |
| Eggs | 0·20 | 0·10, 0·30 | – | 0·40 | 0·23, 0·54 | 0·15 | |
| Dairy | 0·25 | 0·14, 0·34 | – | 0·35 | 0·21, 0·48 | 0·32 | |
| Sugar-sweetened beverages | 0·25 | 0·15, 0·35 | – | 0·37 | 0·22, 0·50 | 0·29 | |
| Alcohol | 0·42 | 0·33, 0·51 | – | 0·51 | 0·40, 0·60 | 0·55 | |
| Tea | 0·35 | 0·26, 0·44 | – | 0·41 | 0·30, 0·51 | 0·58 | |
RAE, retinol activity equivalents.
*
Nutrient intakes, but not food group intakes, were adjusted for total energy intake by the residual method.
†
ICC for residual method energy-adjusted nutrients except for energy and ‘percentage of energy’ variables.