Adaptation and Validation of Food Frequency Questionnaire that includes FODMAP for Turkish Society

Öz

Objective: This research was conducted to adapt a food frequency questionnaire that includes fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) for Turkish society and assess the validity and reproducibility of this questionnaire. Material and Method: The original questionnaire developed in Australia was used as a model for adaptation. Seven-day food records were taken from participants and food frequency questionnaire that includes FODMAP for Turkish society was applied twice, with an interval of eight weeks. In order to assess the validity, Wilcoxon signed rank test results, Spearman correlation coefficients, Blant-Altman mean differences, data of correctly or misclassified participants and kappa coefficients were presented. Intraclass correlation coefficients were calculated for reproducibility analyses. Results: In terms of validation, when Blant-Altman analyses were considered, adapted questionnaire could determine free fructose, sorbitol, mannitol, raffinose, stachyose, nystose, kestose and total fructan uptake in Turkish society. It was accepted that Blant- Altman mean differences would not affect the clinical results for these components. Results were reproducible for lactose, mannitol, raffinose, stachyose, nystose, kestose and total fructan. Conclusion: When the validation and reproducibility results were examined together, adapted food frequency questionnaire that includes FODMAP for Turkish society was found to be a suitable instrument for the detection of mannitol, raffinose, stachyose, nystose, kestose and total fructan intake. The development of the questionnaire is necessary for the validity of lactose, fructose and reproducibility of fructose, free fructose and sorbitol. National food analysis is needed to determine the amount of FODMAP components in foods consumed in Turkish society.

Anahtar Kelimeler

• Carbohydrates
• validation study
• questionnaire
• oligosaccharides
• disaccharides
• monosaccharides

FODMAP Alımını İçeren Besin Tüketim Sıklığı Anketinin Türk Toplumuna Uyarlanması ve Validasyonu

Öz

Amaç: Bu çalışmada diyetle FODMAP (fermente edilebilir oligosakkaritler, disakkaritler, monosakkaritler ve polioller) alımını içeren besinlerin tüketim sıklığını sorgulayan anketi Türk toplumuna uyarlamak, anketin validasyonunu ve tekrar elde edilebilirliğini değerlendirmek amaçlanmıştır. Gereç ve Yöntem: Uyarlama için Avustralya’da geliştirilen orijinal besin tüketim sıklığı (BTS) anketi model alınmıştır. Katılımcılardan yedi günlük besin tüketim kaydı (BTK) alınmış ve sekiz hafta ara ile toplam iki kez Türk toplumuna uyarlanmış FODMAP alımını içeren BTS anketi uygulanmıştır. Validasyonun değerlendirilmesi amacıyla her bir FODMAP bileşeni için Wilcoxon testi sonuçları, Spearman korelasyon katsayıları, Blant- Altman fark ortalamaları, katılımcıların yanlış ve doğru sınıflandırılma verileri ve kappa katsayıları sunulmuştur. Tekrar elde edilebilirlik analizi için sınıf içi korelasyon katsayıları hesaplanmıştır. Bulgular: Validasyon açısından, uyarlanan anket Türk toplumunda serbest fruktoz, sorbitol, mannitol, raffinoz, staçiyoz, nistoz, ketoz ve total fruktan alımını saptayabilmektedir. Bu bileşenler için Blant-Altman fark ortalamalarının klinik sonuçları etkilemeyeceği kabul edilmiştir. Laktoz, mannitol, raffinoz, staçiyoz, nistoz, ketoz ve total fruktan için sonuçlar tekrar elde edilebilirdir. Sonuç: Validasyon ve tekrar elde edilebilirlik sonuçları bir arada incelendiğinde, Türk toplumuna uyarlanmış FODMAP alımını içeren BTS anketi mannitol, raffinoz, staçiyoz, nistoz, ketoz ve total fruktan alımını saptamada güçlü olup; bu bileşenler için kullanımı uygun bir araç olarak bulunmuştur. Laktoz ve fruktozun validasyonunun; fruktoz, serbest fruktoz ve sorbitolün ise tekrar elde edilebilirliğinin sağlanması için anketin geliştirilmesi gereklidir. Türk toplumunda tüketilen besinlerdeki FODMAP bileşenlerinin miktarının saptanması için ulusal besin analizlerine ihtiyaç vardır.

Anahtar Kelimeler

• Karbonhidratlar
• validasyon çalışması
• ölçek
• oligosakkaritler
• disakkaritler
• monosakkaritler

Kaynakça

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