Abstract
To summarise the existing evidence of development, validation and current status of utilisation of dish-based dietary assessment tools. Scoping review. Systematic search using PubMed and Web of Science. We identified twelve tools from seventy-four eligible publications. They were developed for Koreans (n 4), Bangladeshis (n 2), Iranians (n 1), Indians/Malays/Chinese (n 1), Japanese (n 3) and Chinese Americans (n 1). Most tools (10/12) were composed of a dish-based FFQ. Although the development process of a dish list varied among the tools, six studies classified mixed dishes based on the similarity of their characteristics such as food ingredients and cooking methods. Tools were validated against self-reported dietary information (n 9) and concentration biomarkers (n 1). In the eight studies assessing the differences between the tool and a reference, the mean (or median) intake of energy significantly differed in five studies, and 26-83 % of nutrients significantly differed in eight studies. Correlation coefficients for energy ranged from 0·15 to 0·87 across the thirteen studies, and the median correlation coefficients for nutrients ranged from 0·12 to 0·77. Dish-based dietary assessment tools were used in fifty-nine studies mainly to assess diet-disease relationships in target populations. Dish-based dietary assessment tools have exclusively been developed and used for Asian-origin populations. Further validation studies, particularly biomarker-based studies, are needed to assess the applicability of tools.
Highlights
We excluded 154 articles mainly because they were not a study of dish-based dietary assessment tools, and four articles were added from the references of articles, yielding thirty-eight eligible articles
In this review of seventy-four articles, we identified twelve dish-based dietary assessment tools
Dish-based dietary assessment tools have been used in fifty-nine studies mostly to evaluate the association between diet and disease
Summary
This scoping review was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses statement for reporting systematic reviews[23] and was registered in the International Prospective Register of Systematic Reviews (CRD42019120609). We defined a dish-based dietary assessment tool as a tool that was named as ‘dish-based’ or ‘recipe-based’ during its development or validation or if the tool was developed for the purpose of evaluating dietary intake based on mixed dishes, rather than single food ingredients. Data extraction For this review, the following information was extracted: first author’s surname, publication year, study design, study purpose, survey name, tool description (target population, dietary variables assessed, tool type, administration mode, reference period, method to estimate portion size, consumption frequency categories for FFQ, the number and content of food and dish items and time to complete), sample size, participants’ characteristics (sex, age and health status), development process of a tool (development purpose, primary dietary data referred, methods to develop a dish list and dish composition database), details on validity testing and the advantages and disadvantages of dishbased dietary assessment methods. Any disagreements were discussed and resolved by consensus or by another reviewer if necessary (K.M.)
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