Table 4.

Comparison of usual food intake estimated by the blended approach, including vs. not including FFQ information.

Food group/subgroup (g/day)	Men (n = 425)							Women (n = 396)
	Difference median*	ICC	95% CI	Weighted κ	Same quintile (%)	Adjacent quintile (%)	Opposite quintile (%)	Difference median *	ICC	95% CI	Weighted κ	Same quintile (%)	Adjacent quintile (%)	Opposite quintile (%)
Potatoes	1.5	0.74	(0.69; 0.78)	0.76	43.5	46.1	0.0	2.4	0.76	(0.72; 0.80)	0.77	44.4	46.5	0.3
All vegetables	2.1	0.93	(0.92; 0.95)	0.93	75.5	23.3	0.0	5.4	0.93	(0.91; 0.94)	0.90	71.7	25.5	0.0
Leafy vegetables	0.7	0.95	(0.94; 0.96)	0.90	69.6	28.2	0.0	0.9	0.94	(0.93; 0.95)	0.90	68.4	30.1	0.0
Fruiting vegetables	1.4	0.95	(0.94; 0.96)	0.94	80.7	18.4	0.0	2.5	0.92	(0.90; 0.93)	0.90	71.2	26.8	0.0
Root vegetables	0.4	0.93	(0.91; 0.94)	0.91	73.2	25.2	0.2	1.4	0.94	(0.93; 0.95)	0.91	71.7	26.3	0.0
Cabbage family	0.4	0.93	(0.92; 0.94)	0.90	74.6	23.1	0.5	0.5	0.88	(0.85; 0.90)	0.87	64.1	33.1	0.3
Legumes	0.2	0.96	(0.95; 0.96)	0.88	68.0	29.6	0.5	0.3	0.93	(0.92; 0.94)	0.90	69.9	26.8	0.0
Fruits	4.2	0.94	(0.93; 0.95)	0.93	76.9	22.1	0.0	3.6	0.92	(0.90; 093)	0.92	69.9	29.5	0.0
Nuts	0.3	0.87	(0.85; 0.89)	0.81	55.8	36.9	0.0	0.4	0.84	(0.81; 0.87)	0.85	62.4	33.6	0.3
Dairy products	1.6	0.93	(0.92; 0.94)	0.90	68.9	28.9	0.0	2.5	0.91	(0.89; 0.92)	0.89	66.2	31.1	0.0
Milk	2.5	0.95	(0.94; 0.96)	0.92	74.8	24.0	0.2	3.2	0.95	(0.94; 0.96)	0.93	74.7	24.7	0.0
Yogurt	0.7	0.91	(0.89; 0.92)	0.85	57.6	36.7	0.0	2.6	0.84	(0.81; 0.87)	0.86	61.1	35.6	0.3
Cheese	0.1	0.87	(0.84; 0.89)	0.85	60.7	33.2	0.2	0.5	0.82	(0.78; 0.85)	0.82	53.5	40.2	0.3
Cereals, cereal products	3.5	0.87	(0.84; 0.89)	0.84	56.9	37.6	0.0	0.4	0.86	(0.83; 0.88)	0.85	57.3	38.1	0.0
Bread	6.0	0.83	(0.80; 0.86)	0.85	59.5	35.8	0.0	3.1	0.84	(0.81; 0.87)	0.87	64.4	31.1	0.3
Pasta, rice, other grains	2.3	0.77	(0.72; 0.80)	0.76	49.4	38.6	0.2	2.5	0.72	(0.67; 0.76)	0.76	46.2	41.2	0.0
All meat and meat products	−1.6	0.77	(0.73; 0.81)	0.78	51.5	37.2	0.0	−0.3	0.74	(0.69; 0.78)	0.75	48.0	38.9	0.3
Red meat	0.4	0.68	(0.62; 0.72)	0.71	41.9	43.8	0.2	1.1	0.66	(0.60; 0;71)	0.70	41.4	42.2	0.3
White meat	1.3	0.55	(0.49; 0.62)	0.55	35.8	38.4	0.5	1.2	0.58	(0.51; 0.64)	0.57	32.8	42.9	0.3
Processed meat	1.6	0.81	(0.78; 0.84)	0.84	55.3	38.6	0.0	0.2	0.77	(0.73; 0.81)	0.83	54.5	39.9	0.0
Fish	1.7	0.80	(0.77; 0.83)	0.71	45.6	38.6	0.0	1.2	0.75	(0.70; 0.79)	0.67	41.9	40.2	0.5
Eggs	0.2	0.71	(0.66; 0.75)	0.70	44.9	38.8	0.5	0.5	0.65	(0.59; 0.71)	0.70	42.7	40.4	0.3
Added fat	0.4	0.91	(0.89; 0.93)	0.89	63.8	33.2	0.0	0.3	0.88	(0.86; 0.90)	0.86	61.6	34.3	0.3
Sugar, confectionery	0.9	0.91	(0.90; 0.93)	0.88	63.5	33.6	0.0	0.9	0.86	(0.83; 0.88)	0.86	56.3	40.2	0.0
Cakes	2.5	0.78	(0.74; 0.82)	0.86	57.6	38.1	0.0	1.8	0.80	(0.76; 0.83)	0.80	53.3	38.1	0.0
Non-alcoholic beverages	8.6	0.95	(0.94; 0.96)	0.94	76.2	23.3	0.0	8.0	0.94	(0.92; 0.95)	0.92	73.2	24.7	0.0
Soft drinks	−0.5	0.94	(0.92; 0.95)	0.97	88.0	11.5	0.0	−1.1	0.96	(0.95; 0.96)	0.95	81.3	18.2	0.0
Alcoholic beverages	22.4	0.97	(0.96; 0.97)	0.95	80.9	18.8	0.0	−2.4	0.96	(0.95; 0.96)	0.94	75.5	24.2	0.0
Beer	21.1	0.98	(0.97; 0.98)	0.94	75.8	24.2	0.0	−3.0	0.98	(0.98; 0.99)	0.43	35.1	32.3	0.8
Wine	1.4	0.87	(0.85; 0.89)	0.88	70.8	25.9	0.5	−0.1	0.92	(0.92; 0.93)	0.92	75.3	22.5	0.0
Condiments, sauces	0.0	0.80	(0.76; 0.83)	0.78	50.4	39.5	0.2	0.3	0.76	(0.72; 0.80)	0.74	49.0	37.9	0.0
Soups, bouillon	1.5	0.72	(0.68; 0.77)	0.76	47.3	43.8	0.9	0.9	0.62	(0.55; 0.68)	0.68	43.2	43.7	1.3

^*Mean (median) difference in the results of the blended approach: results without FFQ data as covariates—with FFQ data as covariates.