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Aim: To validate the polyunsaturated food frequency questionnaire (PUFA FFQ) and test for reproducibility in people with end stage renal disease on dialysis treatment. Methods: Participants (n = 32) completed the PUFA FFQ and three 24‐hour recalls. Erythrocyte samples (n = 29) were used for erythrocyte fatty acid analysis. The triangular relationship between the PUFA FFQ, 24‐hour recalls and the biomarker was assessed using the method of triads. Agreement between the two dietary methods was also assessed using Bland–Altman plots and classification by quintiles. Reproducibility was tested on a subset of the group (n = 8). Results: The PUFA FFQ was a valid measure of all PUFA except for docosapentaenoic acid (DPA) and arachidonic acid (AA). Strong validity coefficients were found for n‐3 long‐chain PUFA (LCPUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of 0.914 (95% CI: 0.665, 0.997) and 0.889 (95% CI: 0.706, 0.994), respectively. In the Bland–Altman plots 91–100% of observations fell between the limits of agreement for all PUFA. There were significant correlations between the initial FFQ and the repeat FFQ for all PUFA except DPA and AA. Conclusions: The PUFA FFQ is a valid tool for assessing PUFA intake in people with end stage renal disease. [ABSTRACT FROM AUTHOR]

Objective: Polyunsaturated fatty acids (PUFAs), including the long-chain (LC) ω-3 PUFAs, are important for health. The aim was to assess if the Anti-Cancer Council of Victoria Dietary Questionnaire (ACC DQ) accurately determines PUFA intakes compared with the recently validated electronic PUFA food-frequency questionnaire (FFQ). Methods: Forty-one study volunteers were recruited from the local Illawarra region of New South Wales, Australia. The method of triads was used to determine validity coefficients by comparing the ACC DQ intakes against a 3-d weighed food record and appropriate blood biomarkers (erythrocytes and plasma fatty acids). These validity coefficients were subsequently compared with previously published validity coefficients from the PUFA FFQ. Results: Using erythrocytes as the biomarker, the electronic PUFA FFQ had much higher validity coefficients compared with the ACC DQ for eicosapentaenoic acid (0.92 versus 0.19), docosahexaenoic acid (0.69 versus 0.26), and total LC ω-3 PUFAs (0.78 versus 0.23), respectively, whereas ω-6 PUFAs were comparable. Using plasma as the biomarker, the electronic PUFA FFQ had much higher validity coefficients compared with the ACC DQ for α-linolenic acid (0.96 versus 0.49), eicosapentaenoic acid (0.87 versus 0.19), docosahexaenoic acid (0.64 versus 0.24), and total LC ω-3 PUFAs (0.73 versus 0.21), respectively, whereas ω-6 PUFAs were comparable. Conclusion: The validated electronic PUFA FFQ is better suited to determine ω-3 PUFA intakes than the ACC DQ. [ABSTRACT FROM AUTHOR]

Abstract: Objective: To develop and validate a simple non-invasive method that estimates the intakes of omega-3 and omega-6 polyunsaturated fatty acids (PUFA) in a healthy adult population. Methods: A new electronic PUFA food frequency questionnaire (FFQ) was validated by comparison with a 3-d weighed food record and blood biomarkers (erythrocytes and plasma) using the method of triads model and tested for reproducibility. Healthy subjects were recruited from the local Illawarra Region, New South Wales, Australia. Results: The PUFA FFQ adequately estimated intakes for eicosapentaenoic acid, docosahexaenoic acid, total long chain omega-3 PUFA, linoleic acid, total omega-6 PUFA, and total PUFA, which were comparable with results from the 3-d food record. Eicosapentaenoic acid, docosahexaenoic acid, and total long chain omega-3 showed high validity coefficients for erythrocytes (and plasma) 0.92 (0.87), 0.69 (0.64), and 0.78 (0.73) (P < 0.05), respectively. Spearman’s rank correlation coefficients ranged from 0.48 to 0.76 when the PUFA FFQ was tested for reproducibility (P < 0.05). Conclusion: The electronic PUFA questionnaire was found to be reproducible and is a valid tool to assess PUFA intakes in a healthy adult population. [Copyright &y& Elsevier]