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rdf:type |
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lifeskim:mentions |
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pubmed:dateCreated |
2011-6-17
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pubmed:abstractText |
Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method.
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pubmed:commentsCorrections |
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pubmed:language |
eng
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pubmed:journal |
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pubmed:citationSubset |
IM
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pubmed:chemical |
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pubmed:status |
MEDLINE
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pubmed:issn |
1475-2891
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pubmed:author |
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pubmed:issnType |
Electronic
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pubmed:volume |
10
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
50
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pubmed:meshHeading |
pubmed-meshheading:21575177-Adult,
pubmed-meshheading:21575177-Antioxidants,
pubmed-meshheading:21575177-Asteraceae,
pubmed-meshheading:21575177-Diet,
pubmed-meshheading:21575177-Female,
pubmed-meshheading:21575177-Food,
pubmed-meshheading:21575177-Humans,
pubmed-meshheading:21575177-Male,
pubmed-meshheading:21575177-Middle Aged,
pubmed-meshheading:21575177-Norway,
pubmed-meshheading:21575177-Questionnaires,
pubmed-meshheading:21575177-Spices
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pubmed:year |
2011
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pubmed:articleTitle |
Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.
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pubmed:affiliation |
Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, Norway. m.h.carlsen@medisin.uio.no
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pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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