Table 7. Spearman rank correlation coefficients between food intakes assessed with two FFQs one year apart (JPHC Study Cohort II).

Food groups	Male (n=143)		Female (n=146)
	Crude	Energy-adjusted1	Crude	Energy-adjusted1
Cereals	0.56	0.40	0.42	0.47
Potatoes and starches	0.53	0.52	0.60	0.55
Confectioneries	0.71	0.63	0.54	0.51
Fats and oils	0.57	0.54	0.56	0.48
Nuts and seeds	0.44	0.42	0.53	0.50
Pulses	0.64	0.57	0.53	0.44
Fish and shellfish	0.58	0.46	0.62	0.40
Meats	0.59	0.52	0.58	0.41
Eggs	0.59	0.50	0.64	0.53
Milk and dairy products	0.68	0.69	0.74	0.77
Vegetables	0.63	0.56	0.65	0.59
Green & yellow	0.62	0.59	0.63	0.50
Pickled2	0.67	0.67	0.72	0.73
Fruits	0.60	0.57	0.59	0.54
Fungi	0.50	0.49	0.52	0.49
Algae	0.49	0.38	0.52	0.40
Alcoholic beverage	0.78	0.70	0.70	0.80
Non-alcoholic beverage	0.56	0.48	0.58	0.52
Seasonings and spices	0.64	0.56	0.54	0.41
Median3	0.59	0.54	0.58	0.50

¹Food intakes were adjusted for energy intake by residual model.

²Pickled plum (umeboshi) was included in pickled vegetables, and not in total vegetables but rather in fruits.

³Median of correlation coefficients for 19 food groups.