F&N Bulletin Vol 23 No 1b - United Nations University

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N. Omidvar et al.
(r = .21, p = .01) and with vitamin A intake from plant
sources (r = .10, p = .02), as estimated by the short
food-frequency questionnaire, but not with intakes
estimated by the recall method (table 6). Estimates
of total vitamin A intake by the long food-frequency
questionnaire were also correlated with serum retinol,
TABLE 3. Frequency of consumption of food items according
to the original (long) food-frequency questionnaire
Never or
rarely
Frequency
consumed
(times/week)
(% of
Food Mean SD subjects)
Animal-based foods
Feta cheese 7.07 3.9 4
Yogurt 3.75 4.2 11
Red meat 3.72 2.9 2
Eggs 2.99 2.5 5
Lard 1.97 3.2 41
Milk 1.80 2.8 22.5
Chicken 0.56 0.9 19
Butter 0.53 1.3 41
Cream 0.41 1.1 52
Ice cream 0.32 0.5 35
Liver 0.18 0.4 36
Kashek a 0.13 1.0 80
Fish .06 0.1 71
Plant-based foods
Bread 20.31 4.9 0.5
Vegetable oil 13.07 3.9 0.5
Onions 7.34 3.9 3
Potatoes 6.78 3.2 0.5
Tomatoes 5.01 3.8 2
Apples 5.00 5.0 5
Green leafy 4.71 4.5 4
vegetables b
Rice 4.13 2.4 0.5
Beans 3.73 2.7 0.5
Cherries and 1.76 1.8 2
apricots
Citrus fruits 1.51 2.0 5
Melons 1.48 1.0 2
Grapes 1.40 1.8 6
Carrots 1.28 1.8 9
Zucchini and 1.03 1.1 10
eggplant
Pasta 0.92 1.1 17
Walnuts 0.72 1.4 20
Dates 0.68 1.3 21
Pomegranates 0.45 0.8 17
Dried apricots 0.43 1.1 51
Almonds 0.39 1.0 30
Lentils 0.28 0.6 50
Pistachios 0.26 0.98 42
Bell peppers 0.26 0.7 55
Pumpkin 0.03 0.2 96
a. Dried yogurt from skimmed sheep milk [21].
b. Includes spinach, parsley, cilantro, and dill.
and both food-frequency questionnaire divided the
population into similar quartiles. There was no correlation
between the estimates of vitamin A intake by
either food-frequency questionnaire and those from
the 24-hour recalls.
Relationship of serum retinol to other dietary and
anthropometric variables
The relationships between serum retinol and age,
BMI, energy, protein, and fat intake based on the
TABLE 4. Estimated intakes of retinol according to the
original (long) food-frequency questionnaire
Retinol intake (µg RE/wk)
Food Mean SD
Animal-based foods
Eggs 388.59 327.09
Liver 145.99 335.72
Milk 102.68 161.20
Butter 86.12 204.03
Feta cheese 63.64 35.39
Yogurt 60.00 67.52
Red meat 27.88 20.85
Chicken 23.84 36.38
Ice cream 20.88 34.96
Lard 1.97 3.22
Kashek a 1.30 10.41
Fish 0.84 2.83
Cream 0.41 1.06
Plant-based foods
Green leafy vegetables b 2,946.32 2,786.94
Carrots 886.68 1,219.52
Melons 289.38 366.11
Tomatoes 212.72 160.10
Citrus fruits 188.99 246.04
Apples 54.95 54.77
Cherries and apricots 32.51 33.92
Dried apricots 23.91 59.60
Grapes 16.79 21.89
Zucchini and eggplant 14.43 15.67
Potatoes 13.57 6.41
Vegetable oil 13.07 3.95
Pistachios 3.68 13.72
Walnuts 3.23 6.16
Pumpkin 3.17 28.48
Bell peppers 3.10 8.85
Raisins 1.69 4.81
Dates 0.68 1.29
Lentils 0.14 0.30
Bread 0.02 0.00
Onions — —
Rice — —
Beans — —
Pomegranates — —
Almonds — —
Pasta — —
a. Dried yogurt from skimmed sheep milk [21].
b. Includes spinach, parsley, cilantro, and dill.