Table 2.
Food Groups 1 (g) | ICC 2 | 95% CI |
---|---|---|
Cereals | 0.26 | 0.11–0.41 |
Legumes | 0.55 | 0.42–0.65 |
Vegetables | 0.71 | 0.62–0.78 |
Fruits | 0.53 | 0.41–0.64 |
Nuts | 0.51 | 0.37–0.63 |
Dairy products | 0.67 | 0.57–0.75 |
Fish | 0.62 | 0.51–0.71 |
Meat | 0.58 | 0.46–0.68 |
Processed meat | 0.63 | 0.52–0.72 |
Olive oil | 0.54 | 0.41–0.64 |
Animal fat | 0.62 | 0.43–0.76 |
Baked goods | 0.36 | 0.21–0.50 |
Nutrients 1 (units) | ICC | 95% CI |
Energy (kcal) | 0.57 | 0.45–0.67 |
Carbohydrates (g) | 0.58 | 0.46–0.68 |
Proteins (g) | 0.62 | 0.51–0.71 |
Fat (g) | 0.50 | 0.54–0.76 |
Saturated FA (g) | 0.51 | 0.38–0.77 |
Monounsaturated FA (g) | 0.48 | 0.35–0.59 |
Polyunsaturated FA (g) | 0.49 | 0.36–0.60 |
Cholesterol (mg) | 0.66 | 0.55–0.74 |
Fiber (g) | 0.68 | 0.59–0.76 |
Potassium (mg) | 0.67 | 0.57–0.75 |
Calcium (mg) | 0.61 | 0.50–0.70 |
Vitamin C (mg) | 0.62 | 0.51–0.71 |
Vitamin A (mcg) | 0.76 | 0.68–0.82 |
Vitamin E (mg) | 0.59 | 0.47–0.68 |
Niacin (mg) | 0.62 | 0.51–0.71 |
Folic acid (mcg) | 0.70 | 0.60–0.77 |
Vitamin B12 (mcg) | 0.68 | 0.59–0.76 |
Score (units) | ICC | 95% CI |
MedDiet score | 0.53 | 0.40–0.63 |
ICC = intraclass correlation coefficient; CI = confidence interval; FA = fatty acids; MedDiet = Mediterranean diet.1 Variables were log-transformed with the exception of energy and the MedDiet score.2 p < 0.01 for all.