Korean J Nutr.  2011 Feb;44(1):61-73. 10.4163/kjn.2011.44.1.61.

Developing a Questionnaire to Assess Exposure to Food-Borne Hazards

• Shin S
• Choi SK
• Kim H
• Lee KY
• Shin S
• Lee JW
• Yu SH
• Nam HS
• Yoon HJ
• Joung H

• KMID: 2268350
• DOI: http://doi.org/10.4163/kjn.2011.44.1.61

Abstract

The aim of this study was to develop a reliable dietary questionnaire to assess human exposure to food-borne hazards. Eleven food-borne hazards were chosen as a priority control list through a literature review and advisory committees. The 11 food-borne hazards were phthalate, aflatoxin, bisphenol A, polycyclic aromatic hydrocarbons, dioxin, polychlorinated biphenyls, mercury, lead, cadmium, arsenic, and acrylamide. The characteristics, exposure level, and paths of these hazards were reviewed, and questionnaire items were identified to assess human exposure from the literature. A questionnaire was developed for each selected food based on its characteristics. Based on the items in the individual questionnaires, a comprehensive questionnaire, which contained demographic characteristics, job information, socioeconomic factors, health related lifestyles, and dietary behaviors, was developed. A 99-item food frequency questionnaire (FFQ) to assess food-borne hazard exposure was also developed. The FFQ included frequency of food intake during the previous year, container type for purchasing and storing food, and cooking method. The questionnaire developed in this study could be applied to assess dietary factors during an exposure assessment of food-borne hazards in a large population. A validation study for the questionnaire is needed before applying it to surveys.

Keyword

human exposure assessment; dietary questionnaire; food borne hazard

MeSH Terms

Acrylamide
Advisory Committees
Aflatoxins
Arsenic
Benzhydryl Compounds
Cadmium
Cooking
Eating
Humans
Life Style
Phenols
Phthalic Acids
Polychlorinated Biphenyls
Polycyclic Hydrocarbons, Aromatic
Surveys and Questionnaires
Socioeconomic Factors
Acrylamide
Aflatoxins
Arsenic
Benzhydryl Compounds
Cadmium
Phenols
Phthalic Acids
Polychlorinated Biphenyls
Polycyclic Hydrocarbons, Aromatic

Figure

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  Fig. 1 Scheme for Developing a questionnaire for exposure assessment of food-borne hazards.

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  Fig. 2 Dietary question to assess intake, purchase, packaging, and storage of food.

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