ArticleEuropean journal of nutrition2026
Validation of the food compass score through 24 h recalls and measurement of erythrocyte fatty acids in a mediterranean population.
Article in European journal of nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
purposeThe Food Compass Score (FCS) is a newly introduced Nutrient Profiling System for assessing overall diet quality. Its validation against dietary intake and objective biomarkers is limited. This study aimed to validate the FCS using 24-hour recalls, erythrocyte fatty acids, a long-term biomarker of fatty acids intake, and MedDietScore as a healthiness index.
methodsApparently healthy subjects were recruited. Two 24 h-recalls and a food-frequency questionnaire were administered. Erythrocyte fatty acids were determined by gas chromatography. Energy adjusted Spearman correlations were performed. In addition, simple and age/sex/BMI adjusted linear regression models were applied with FCS as dependent and energy-adjusted nutrients or biomarkers as independent variables.
resultsOne hundred and six subjects (48 men, 44 ± 13 years; 58 women, 44 ± 14 years) participated. The mean FCS of the study participants was 55.9 ± 9.5. In fully adjusted models the FCS was positively associated with % monounsaturated fatty acids (% of total energy intake) (B = 0.401, 95% CI:0.170–0.632, p = 0.001), % fat (% of total energy intake) (B = 0.230, 95% CI:0.036–0.425, p = 0.02), vitamin C (B = 0.022, 95% CI:0.005–0.038, p = 0.01), ɑ-tocopherol (B = 0.427, 95% CI:0.0070–0.785, p = 0.02), vitamin K (B = 5.225, 95% CI:1.670–8.840, p = 0.005), potassium intakes (B = 0.002, 95% CI:0.0008–0.004, p = 0.04), and the MedDietScore (B = 0.805, 95% CI:0.473–1.137, p < 0.001). It was also negatively associated with % carbohydrate intake (% of total energy intake) (B = − 0.209, 95% CI: − 0.391 to − 0.027, p = 0.025). In addition, the FCS was associated with unsaturated/ SFA ratio, dietary fiber/carbohydrate ratio, and potassium/sodium ratio after adjustment for age, sex, BMI and energy intake. The FCS was positively associated with the % erythrocyte EPA (B = 13.814, 95% CI:5.632–21.996, p = 0.001), DHA (B = 1.769, 95% CI:0.332–3.205, p = 0.01), omega-3 fatty acids (B = 1.380, 95% CI:0.333–2.428, p = 0.01) and the omega-3 index (B = 1.581, 95% CI: 0.358–2.805, p = 0.01).
conclusionThe correlations of the FCS with the MedDietScore, nutrients and erythrocyte fatty acids investigated suggest that FCS is a valid index encouraging its use for clinical and consumer guidance.
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