Dietary assessment in UK Biobank: an evaluation of the performance of the touchscreen dietary questionnaire. (1st February 2018)

• Record Type: Journal Article
• Authors: Bradbury, Kathryn E.; Young, Heather J.; Guo, Wenji; Key, Timothy J.
• Is Part Of: Journal of nutritional science. Volume 7(2018)
• Publication Date: 2018-02-01
• Subjects: UK Biobank, -- Dietary assessment, -- Reproducibility, -- Touchscreen questionnaires; Nutrition -- Periodicals; 612.305
• DOI: 10.1017/jns.2017.66
• Languages: English
• ISSNs: 2048-6790

Abstract

Abstract: UK Biobank is an open access prospective cohort of 500 000 men and women. Information on the frequency of consumption of main foods was collected at recruitment with a touchscreen questionnaire; prior to examining the associations between diet and disease, it is essential to evaluate the performance of the dietary touchscreen questionnaire. The objectives of the present paper are to: describe the repeatability of the touchscreen questionnaire in participants ( n 20 348) who repeated the assessment centre visit approximately 4 years after recruitment, and compare the dietary touchscreen variables with mean intakes from participants ( n 140 080) who completed at least one of the four web-based 24-h dietary assessments post-recruitment. For fish and meat items, 90 % or more of participants reported the same or adjacent category of intake at the repeat assessment visit; for vegetables and fruit, and for a derived partial fibre score (in fifths), 70 % or more of participants were classified into the same or adjacent category of intake (κweighted > 0·50 for all). Participants were also categorised based on their responses to the dietary touchscreen questionnaire at recruitment, and within each category the group mean intake of the same food group or nutrient from participants who had completed at least one web-based 24-h dietary assessment was calculated. The comparison showed that the dietary touchscreen variables, available on the full cohort, reliably rank participants according to intakes of the main food groups.