Table 3.

Validity between the FFQ for CVD-related food groups and nutrients and mean intake of 24 hRs using PCC in Northwest Mexican adolescents (n 221)

CVD-related food groups and nutrients	FFQ1 v. 24 hRs				FFQ2 v. 24 hRs
	PCC	P value	ICC	P value	PCC	P value	ICC	P value
Fruits & vegetables (cups/d)a	0·29	0·001	0·33	0·002	0·34	0·001	0·31	0·003
Fish & shellfish (oz/wk)a	0·14	0·036	0·20	0·048	0·15	0·024	0·21	0·035
Sodium (mg/d)a	0·12	0·060	0·22	0·030	0·07	0·250	0·15	0·106
SSBs (oz/wk)	0·17	0·010	0·21	0·036	0·23	0·001	0·33	0·001
Whole grains (g/d)	0·24	0·001	0·42	0·000	0·20	0·002	0·35	0·001
Nuts & seeds (oz/wk)	0·22	0·001	0·32	0·002	0·25	0·001	0·33	0·001
Legumes (cups/wk)a	0·17	0·011	0·27	0·008	0·10	0·138	0·21	0·035
Nuts, seeds & legumes (servings/wk)a	0·18	0·007	0·31	0·003	0·09	0·171	0·21	0·041
Processed meats (oz/wk)a	0·22	0·001	0·32	0·002	0·30	0·001	0·30	0·003
Saturated fat (kcal/d)a	0·19	0·004	0·29	0·006	0·20	0·002	0·22	0·032
Saturated fat (%kcal/d)a	0·95	0·001	0·88	0·001	0·46	0·001	0·58	0·001

FFQ, food frequency questionnaire; CVD, cardiovascular disease; 24 hR, 24-h recall; PCC, Pearson correlation coefficient; ICC, intraclass correlation coefficient; wk, week; SSB, sugar-sweetened beverage.

^aSquared root-transformed value.