Table 4.

Attenuation factors and their effect on the correlations between the food frequency questionnaire and the food diary (n = 119)

	Attenuation factor	Correlations, unadjusted r	Energy‐adjusted r	Attenuation and energy‐adjusted r
Energy	1.20	0.27		0.32
Protein	1.27	0.28	0.44	0.56
Fat	1.38	0.23	0.39	0.54
SAFA	1.36	0.34	0.33	0.45
MUFA*	1.37	0.15 ns	0.32	0.44
PUFA*	1.39	0.30	0.45	0.63
Calcium*	1.43	0.37	0.33	0.47
Vitamin D*	3.36	0.30	0.34	Infeasible value >1

MUFA, mono‐unsaturated fatty acids; PUFA, polyunsaturated fatty acids; SAFA, saturated fatty acids. *Food only. ^ns P > 0.05, all other P < 0.05.