Diyetle Prebiyotik ve Probiyotik Alımı ile Fermente Besin Tüketimini Değerlendiren Besin Tüketim Sıklığı Anketinin Geliştirilmesi

Abstract

Dönmez, B. Development of a Food Frequency Questionnaire Assessing Dietary Prebiotic and Probiotic Intake and Fermented Food Consumption. Hacettepe University Graduate School of Health Sciences Nutrition Sciences Program Master's Thesis, Ankara, 2024. This study was conducted to develop a food frequency questionnaire assessing dietary prebiotic and probiotic intake and fermented food consumption and to evaluate the validity and reproducibility of this questionnaire. The study sample consisted of 102 individuals aged 18-40 years. Six interviews were conducted with the participants. In the first interview, a questionnaire form recording the participants' general characteristics and the developed food frequency questionnaire were applied. Then, four 24-hour recalls (days 1-7, 8-14, 15-21, and 22-28) were taken once a week on different days of following four weeks. At the end of the four weeks, the food frequency questionnaire assessing dietary prebiotic and probiotic intake and fermented food consumption was repeated. The questionnaire was validated using the data of the second food frequency questionnaire and four 24-hour recalls. To assess reproducibility, data from the first and second administrations of the food frequency questionnaire assessing dietary prebiotic and probiotic intakes and fermented food consumption, conducted four weeks apart, were used. Four statistical methods were used for validation: Wilcoxon paired two-sample test, Spearman correlation coefficient, Blant-Altman plot analysis, and kappa agreement test. Intra-class correlation coefficient values were used for reproducibility analysis. According to the results of the kappa agreement test performed as a part of validation analyses, a moderate agreement was found for the intakes of dietary fiber, inulin, galactooligosaccharides, phenolic compounds and phytochemicals, total prebiotics and total probiotic microorganisms (p<0.05; κ=0.210-0.453); whereas poor agreement was found for fructooligosaccharides, omega-3 fatty acids and total fermented food components (p<0.05; κ=0.148-0.170). According to the results of Spearman correlation analysis, moderate correlation was found for dietary fiber (p<0.001; rs=0.512), galactooligosaccharides (p<0.001; rs=0.474), phenolic compounds and phytochemicals (p<0.001; rs=0.669), omega-3 fatty acids (p<0.001; rs=0.520), total prebiotics (p<0.001; rs=0.527), and total fermented food (p<0.001; rs=0.399); while weak correlation was found for inulin (p<0.001; rs=0.359), fructooligosaccharides (p=0.024; rs=0.204), and total probiotic microorganisms (p=0.002; rs=0.307). With the exception of the total number of probiotic microorganism, the Blant-Altman logarithmic difference means for all other components were found to be low enough to have no clinical impact, and it was found that both methods were compatible and could provide similar measurements. The reproducibility of all components examined was found to be adequate (ICC=0.567- 0.852). In conclusion, the food frequency questionnaire developed to assess dietary prebiotic and probiotic intakes and fermented food consumption was shown to be generally valid and reproducible. However, the analysis of the composition of commonly consumed foods for these components and the development of national/international databases are needed in order to assess prebiotic and probiotic intakes.