Evaluation of a dietary assessment tool on sugar-sweetened beverages and high energy-dense foods consumption in young adults

Valid and reliable dietary assessment tools are crucial for understanding dietary patterns and their association with health outcomes. This study focused on evaluating the validity and reproducibility of a food frequency questionnaire (FFQ) developed to assess the intake of sugar-sweetened beverages (SSBs) and high-energy dense (HED) foods among young adults in Malaysia. This study aimed to establish content and face validity, examine criterion validity by comparing the FFQ with three 24-hour dietary recalls (24HDR), and assess reproducibility using a test–retest method. The study involved 54 Malaysian young adults. Content and face validity were assessed through expert review, and participant feedback supported the relevance and clarity of the FFQ items. Criterion validity, the FFQ was compared to non-consecutive 24-hour dietary recalls (24HDR). Reproducibility was evaluated using a test-retest approach. Statistical analyses included Spearman rank correlation coefficients, Wilcoxon signed-rank tests, Intraclass Correlation Coefficients (ICCs), and Bland–Altman analysis. Content and face validity confirmed that the FFQ items were clear, relevant, and appropriate for the target population. For criterion validity, Spearman correlations between FFQ and 24HDR ranged from 0.01 to 0.39, with higher correlations observed for biscuits, cake & bread. Wilcoxon signed-rank tests showed no significant differences in intake for most food groups (p > 0.05), indicating acceptable agreement. Bland–Altman plots demonstrated that most data points fell within the limits of agreement. ICCs for test–retest reliability ranged from moderate to excellent (0.52 to 0.88), supporting the reproducibility of the FFQ. The findings support the FFQ as a valid and reliable tool for assessing SSB and HED food intake in Malaysian young adults. This tool could help with future research, monitoring, and public health initiatives aimed at improving food habits and reducing noncommunicable disease risk in this community.