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This study evaluates the effect of incorporating a home cooking frequency questionnaire (HCFQ) alongside a FFQ to calculate vitamin C intake and its impact on adherence to dietary recommendations.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      We conducted a cross-sectional analysis in the PREDIMAR study, a randomized trial that aims to evaluate the effect of a Mediterranean diet supplemented with extra virgin olive oil on atrial fibrillation recurrence after ablation. Vitamin C intake was estimated in two ways: derived from (1) raw food using a FFQ and the Spanish food composition tables, and (2) from raw and cooked food using a FFQ+HCFQ. Adherence to estimated average requirements and a recommended intake of 200\u00a0mg\/day were used to assess nutritional adequacy. Paired\n                      <jats:italic>t<\/jats:italic>\n                      -Test compared vitamin C mean intakes derived from both methods, and paired McNemar tests assessed differences in adequacy rates.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Among 447 patients (25.1% female; mean age\u2009=\u200959.7 years (10.1)), mean vitamin C intake (SD) was significantly higher when derived solely from the FFQ (173.7\u00a0mg\/day (71.2)) vs. FFQ+HCFQ (160.1\u00a0mg\/day (68.8);\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u20090.001). The largest decreases of vitamin C, when cooking techniques were considered, were observed in legumes (\u2212\u200988.0%), tubers (\u2212\u200962.7%), and vegetables (\u2212\u200912.5%). The main source of between-person variability in vitamin C intake from vegetables and tubers was raw vegetables and boiled potatoes, respectively. Adequacy of vitamin C intake significantly dropped using FFQ+HCFQ (21.5%) vs. FFQ alone (30.4%,\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u20090.001).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>Ignoring cooking methods may lead to overestimation by approximately 8% of both vitamin C intake and adequacy prevalence in epidemiologic research. Incorporating a cooking-frequency questionnaire yields more conservative and potentially accurate estimates, improving nutritional epidemiology precision.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1007\/s00394-026-04026-3","type":"journal-article","created":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T11:25:04Z","timestamp":1782732304000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Accounting for culinary practices to improve FFQ-based vitamin C estimates in epidemiological studies: a cross-sectional analysis"],"prefix":"10.1007","volume":"65","author":[{"given":"Luc\u00eda","family":"Belzunce","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leticia","family":"Goni","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Soledad","family":"Hershey","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. 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