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Relative Validity of an Online Herb and Spice Consumption Questionnaire

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  • Cynthia Blanton

    (Department of Nutrition and Dietetics, Idaho State University, Pocatello, ID 83201-8117, USA)

Abstract

Culinary herbs and spices contribute bioactives to the diet, which act to reduce systemic inflammation and associated disease. Investigating the health effects of herb/spice consumption is hampered, however, by a scarcity of dietary assessment tools designed to collect herb/spice data. The objective of this study was to determine the relative validity of an online 28-item herb/spices intake questionnaire (HSQ). In randomized order, 62 volunteers residing in Idaho, USA, completed the online Diet History Questionnaire III + the HSQ followed one week later by one of two comparative methods: 7-day food records or three telephone-administered 24-h dietary recalls. Relative validity of the HSQ was tested two ways: (1) by comparing herb/spice intakes between the HSQ and comparator, and (2) by determining the correlation between herb/spice data and Healthy Eating Index 2015 score. The HSQ and both comparators identified black pepper, cinnamon and garlic powder as the three most commonly used herbs/spices. The HSQ captured significantly higher measures of the number and amount of herbs/spices consumed than the comparators. The number of herbs/spices consumed was significantly directly correlated with diet quality for the HSQ. These results support the ability of the HSQ to record general herb/spice use, yet suggest that further validation testing is needed.

Suggested Citation

  • Cynthia Blanton, 2020. "Relative Validity of an Online Herb and Spice Consumption Questionnaire," IJERPH, MDPI, vol. 17(8), pages 1-13, April.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:8:p:2757-:d:346453
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