Table 4 Spearman correlation and percentage agreement in quartile distribution of nutrient intake between second FFQ with average 24-HDR, among participants in Shanghai Diet and Health Study

Energy(kcal)

0.77

0.51

35.4

43.7

17.5

3.5

Protein(g)

0.45

0.64

38.7

41.6

17.7

2.1

Fat(g)

0.61

0.50

27.4

41.4

22.9

8.3

Carbohydrate (g)

0.39

0.46

35.1

41.7

19

4.2

Protein(% energy)

0.76

0.50

30.2

41.5

20.3

8

Fat(% energy)

0.76

0.54

25.3

39.5

24.3

10.9

Carbohydrate (% energy)

0.77

0.66

26.3

40.1

22.8

10.8

Vitamin A(μg)

0.66

0.40

33

39.2

20.8

7.1

Carotene(μg)

0.67

0.46

30.2

39.2

23.6

7.1

Retinol(μg)

0.7

0.53

33.6

40.6

19.7

6.1

Vitamin D(IU)

0.76

0.47

18.2

72.7

9.1

Vitamin E(mg)

0.74

0.53

33.1

38.3

20.1

8.5

Vitamin K(μg)

0.73

0.36

33.6

31.1

27.7

7.6

Thiamine(mg)

0.35

0.47

35.7

42.8

16.1

5.4

Riboflavin(mg)

0.63

0.50

41.3

41

15.4

2.3

Niacin(mg)

0.4

0.46

34.9

42.7

17.9

4.6

Folate (μg)

0.7

0.60

26.5

38

24.7

10.9

Biotin(μg)

0.75

0.63

24.8

37.9

24.3

13

Choline(mg)

0.77

0.41

24.9

40.3

21.6

13.3

Vitamin C (mg)

0.67

0.61

33.7

38.7

21.1

6.5

Calcium (mg)

0.68

0.62

40.6

40.7

15.9

2.8

Phosphorus (mg)

0.51

0.58

41.6

40.9

14.6

2.9

Potassium (mg)

0.62

0.51

39.4

41.7

15.7

3.2

Sodium (mg)

0.76

0.61

27.4

39.3

23.8

9.6

Magnesium (mg)

0.48

0.53

34

42

19.1

4.9

Iron (mg)

0.42

0.41

34.9

41.3

18.5

5.3

Zinc (mg)

0.33

0.61

36.8

39.1

19.8

4.2

Selenium(μg)

0.57

0.65

40.8

40

15.9

3.3