The FFQ is a modified version of the Harvard semiquantitative FFQ that is validated for use in older Chicago community residents. Participants record their usual frequency of intake of 144 food items over the previous 12 months. Items include vitamins and mineral supplements, beverages, diary products, main dishes, miscellaneous foods, bread and cereals, fruits and vegetables, snack foods/desserts, and changes in food use over the last 10 years. Completed questionnaires are sent to Harvard University for optical scanning.

Green leafy vegetable intake

Green leafy vegetable consumption is based on 3 items from the FFQ (lettuce/tossed salad; spinach; greens/kale/collards). Item responses are coded to represent servings per week and then summed to yield total green leafy vegetable intake.

Reference under review

Fish and seafood intake

Fish and seafood consumption is based on 4 items from the FFQ (tuna sandwich; fish sticks, cakes, or sandwich; fresh fish as a main dish; shrimp, lobster, scallops). Item responses are coded to represent servings per week and then summed to yield total fish and seafood intake.

Reference: Morris MC, Brockman J, Schneider JA, Wang Y, Bennett DA, Tangney CC, van de Rest O: Association of seafood consumption, brain mercury level, and APOE epsilon4 status with brain neuropathology in older adults. JAMA 2016, 315(5):489-497.

The following dietary components will be available following publication in MAP:

Fruit intake

Fruit consumption is based on 11 items from the FFQ (raisins; grapes; bananas; cantaloupe, melons; apples or applesauce; pears; oranges, grapefruit; strawberries; peaches, plums, apricots; orange juice; apple juice and other fruit juices). Item responses are coded to represent servings per week and then summed to yield total fruit intake.

Chicago Health and Aging Project (CHAP) reference: Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS: Associations of vegetable and fruit consumption with age-related cognitive change. Neurology 2006, 67(8): 1370-6.

Vegetable intake

Vegetable consumption is based on 17 items from the FFQ (potatoes; tomatoes; tomato/spaghetti sauce; string beans; broccoli; beets (not greens); corn; peas or lima beans; mixed vegetables; green/red peppers; yams/sweet potatoes; zucchini, summer squash, eggplant; cooked carrots; raw carrots; celery; coleslaw; potato salad). Item responses are coded to represent servings per week and then summed to yield total vegetable intake.

CHAP reference: Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS: Associations of vegetable and fruit consumption with age-related cognitive change. Neurology 2006, 67(8): 1370-6.

The dietary patterns include a combination of various food components. The diet pattern scores prioritized in our data are those with compelling scientific evidence on brain health and related outcomes.

The per day intake of total calories, macronutrients, and micronutrients, are computed based on the consumption (frequency responses) of food items reported in the RUSH FFQ

Total Energy Intake

• calor = Total kilocalories per day

Primary Energy Sources/Macronutrients

Carbohydrates: The carbohydrate intake is approximately equal to the sum of available carbohydrates (starch and sugars) and dietary fiber. Values are expressed in grams (g) per day.

• carbo = Carbohydrates (g)

Proteins: The protein intake is a sum of protein from animal products (meats, eggs, and dairy foods); dairy products (milk and milk products); and vegetable products (e.g., beans, legumes, and other protein sources from plants). Values are given in grams (g) per day.

• prot_wo = Protein (g)
• aprot = Animal protein (g)
• vprot = Vegetable protein (g)

Fat and Cholesterol: Total fat intake is the sum of all kinds of fats in the food consumed per day.

• tfat = Total fat (g)
• satfat = Total saturated fatty acid (g)
• poly = Polyunsaturated fat (g)
• monfat = Monounsaturated fat (g)

Fiber: Total dietary fiber includes unavailable carbohydrates (cellulose, hemicellulose, pectins, gums, and mucilages) and lignin per day.

• aofib = Total dietary fiber (g)

Alcohol: The volume is converted to weight by use of conversion factors based on the specific gravity of alcohol. Amounts are expressed in grams (g) per day.

• alco = alcohol (g)

Micronutrients

Micronutrient intake per day is measured separately for intake method (food sources only and supplements only)

Carotenoids from food sources²:

• acar_wo = α-carotene (mcg)
• bcar_wo = β-carotene (mcg)
• lyco_wo = Lycopene (mcg)
• lut_wo = Lutein and zeaxanthin (mcg)
• bcryp_wo = β-cryptoxanthin (mcg)

Carotenoids from supplements:

• vita_s = Total vitamin A activity from supplements (IU)
• lyco_s = Lycopene from supplements (mcg)
• lut_s = Lutein and zeaxanthin from supplements (mcg)

Others:

• caff_wo = Caffeine from food sources (mg)
• choline_wo = Choline from food sources (mg)

References:

1. Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology 2018;90:e214-e222. PubMed PMID: 29263222 PubMedCentral PMCID: PMC5772164
2. Agarwal P, Wang Y, Buchman AS, Holland TM, Bennett DA, Morris MC. Dietary antioxidants associated with slower progression of parkinsonian signs in older adults. Nutritional neuroscience 2020:1-8. PubMed PMID: 32441566 PubMedCentral PMCID: PMC7680274
3. Morris MC, Evans DA, Bienias JL, et al. Dietary folate and vitamin B12 intake and cognitive decline among community-dwelling older persons. Archives of neurology 2005;62:641-645. PubMed PMID: 15824266
4. Agarwal P, Ayton S, Agrawal S, et al. Brain copper may protect from cognitive decline and Alzheimer's disease pathology: a community-based study. Mol Psychiatry 2022;27:4307-4313. PubMed PMID: 36195639 PubMedCentral PMCID: PMC9764421