The Food Frequency Questionnaire (FFQ) asked Diet and Observational study participants about their eating habits. The nutrient database used is the Nutrition Data System for Research (version 2005; University of Minnesota, Minneapolis, Minnesota). The following files are created from these data.
Title | Collected at | Ppts | One row per | Data as of | Keywords | ||
---|---|---|---|---|---|---|---|
Form 60 - AHEI 2010 Variables | Baseline, Main | CT+OS | Participant Visit | Mar 2018 | Diet | ||
Form 60 - Food Frequency Questionnaire - Nutrients | Baseline, Main | CT+OS | Form | Feb 2024 | Alcohol, Diet | ||
Form 60 - HEI 2005 Variables | Baseline, Main | CT+OS | Participant Visit | Mar 2018 | Diet | ||
Form 60 - HEI 2010 Variables | Baseline, Main | CT+OS | Participant Visit | Mar 2018 | Diet | ||
Form 60 - HEI 2015 Variables | Baseline, Main | CT+OS | Participant Visit | Mar 2018 | Diet | ||
Form 60 - Items | Baseline, Main | CT+OS | Form | Feb 2024 | Diet | ||
Form 60 - MPEDS Variables | Baseline, Main | CT+OS | Participant Visit | Mar 2018 | Diet |
Questionnaire | Baseline | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Closeout |
---|---|---|---|---|---|---|---|---|---|---|---|
*Year 2: 30% cross sectional 33% rotating subsample starting in the year 2000, such that for year 3 and each subsequent year each DM participant received an FFQ at once every 3 years. | Y | DM | DM% | DM%/OS | DM% | DM% | DM% | DM% | DM% | DM% |
Collection notes:
Precise dates for each questionnaire vary; for example, a questionnaire shown as 2022 could correspond to data collection over the period from February 2022 to January 2023.
* = Form 151 was collected annually from the start of Extension Study 1 (in 2005) until 2018. Starting in 2019, Form 151 was replaced with Forms 151A and 151B, with plans to alternate versions yearly. Form 151 continued to be collected from proxies during this time. Deviations from this schedule are noted in the table above. The Form 151 series was replaced by the Form 160 series starting in March 2025.
** = Starting in March 2025, the Form 160 series replaced the Form 151 series. The Form 160 series consists of an annually-administered questionnaire (Form 160) as well as a supplemental questionnaire that changes each year. The first supplemental questionnaire (Form 161) was administered in 2025 with plans for replacement by a second supplemental questionnaire (Form 162) in 2026. Proxies receive Form 160P, a shortened version of Form 160. Proxies do not receive the supplemental questionnaire.
The United States Department of Agriculture (USDA) MPED 2.0 (MPED) includes 32 per 100 grams equivalent food grouping measures. The MPED components are the building blocks of many dietary pattern scoring systems, such as but not limited to, the Healthy Eating Index 2005 (HEI-2005), HEI-2010, HEI-2015. The HEI-2005, HEI-2010 and HEI-2015scores are based on the USDA 2005, 2010 and 2015 Dietary Guidelines for Americans, respectively. The MPED components are based on dietary assessment data from the National Health and Nutrition Examination Survey (NHANES) nutrition component, What We Eat in America.
Several dietary quality indices have been computed from the MPED components and FFQ nutrients. See below for ReadMe files with details about the computations. For the aMed and DASH, scores are dependent on the analytic sample, and thus for these two indices SAS code and computational instructions are provided and not the data. The data can be downloaded from the Download page by investigators with approved access and logins.
The dietary inflammatory index (DII®) and energy-adjusted DII (E-DII™) scores, which are computed from food frequency questionnaire (FFQ) data by Dr. Hébert et al., are posted to the WHI website as a courtesy to streamline DII and E-DII data access for approved users. Use of the DII and E-DII data is contingent upon having (1) an approved WHI paper proposal that includes use of the DII and/or E-DII, (2) a signed WHI Data Use Agreement (DUA), and (3) assigned DII Materials Transfer and Data Use Agreement (MTDUA) from the University of South Carolina that is administered by Dr. Hébert et al.’s team. Please contact Drs. Nitin Shivappa (shivappa@email.sc.edu) or James Hébert (jhebert@sc.edu) for all questions about the DII and E-DII data and the DII and E-DII MTDUA.
Access to the DII datasets are available through the WHI Data Repository once data access requirements are met.
REFERENCES
Hebert JR, Shivappa N, Wirth MD, Hussey JR, Hurley TG. Perspective: The Dietary Inflammatory Index (DII®): Lessons Learned, Improvements Made and Future Directions. Adv Nutr 2019;10(2):185-95.
Tabung FK, Steck SE, Zhang J, Ma Y, Liese AD, Agalliu I, Hingle M, Hou L, Hurley TG, Jiao L, Martin LW, Millen AE, Park HL, Rosal MC, Shikany JM, Shivappa N, Ockene JK, Hebert JR. Construct validation of the dietary inflammatory index among postmenopausal women. Ann Epidemiol 2015;25(6):398-405.
Shivappa N, Steck SE, Hurley TG, Hussey JR, Hebert JR. Designing and developing a literature-derived population-based dietary inflammatory index. Public Health Nutr 2014;17(6):1689-96.