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目的了解沈阳市、武汉市、成都市、广州市中小学生家长调味品、含盐高的食品消费状况,探讨其影响因素,为进一步开展减盐干预措施提供基础资料和科学依据。方法从四城市采用分层随机整群抽样的方法抽取13 816名家长进行问卷调查。采用Logistic模型分析不同地区、性别、年龄、文化程度、职业、家庭收入等对学生家长使用低钠盐、食用含盐高的调味品及食品的影响。结果沈阳市、武汉市、成都市、广州市中小学生家长经常/总是使用低钠盐的比例分别为11.4%、12.5%、9.9%和21.6%。过去3个月中,学生家长食用酱油类、味精/鸡精、豆瓣酱等、腐乳等、咸菜、花生酱、沙拉酱等的频率≥7次/周的比例分别为24.5%、24.5%、5.1%、1.6%、3.0%和1.6%。学生家长食用薯条/薯片、方便面、加工肉制品、盐焗坚果、果脯的频率≥4次/周的比例分别为2.6%、3.1%、5.9%、9.0%和4.4%。影响因素分析显示:与对照组相比,40岁及以下家长使用低钠盐的可能性分别增加24.7%;不识字/小学、初中/高中的家长使用低钠盐的可能性分别降低60.9%、32.3%。父亲食用含盐高的调味品的可能性增加24.4%;40岁以下家长食用含盐高的调味品的可能性降低27.5%。不识字/小学、初中/高中文化程度、家务/待业/离退休人员、农牧业/设备操作人员食用含盐高食品的可能性降低,分别为43.7%、23.0%、13.0%和24.0%。家庭收入低、中等、不知道的家长食用含盐高食品的可能性增加99.4%、63.7%、84.2%。结论四城市部分中小学生家长仍存在不知晓低钠盐、消费调味品及含盐高的食品频次较高的现象,因此应加强盐与健康相关知识的营养教育,减少其盐的摄入量,预防和控制高血压的发生。
Objective To understand the consumption status of parents’ condiments and high salty foods in Shenyang, Wuhan, Chengdu and Guangzhou and to explore the influencing factors, so as to provide basic information and scientific basis for further reducing salt interventions. Methods A questionnaire survey was conducted among 13 816 parents from four cities using stratified random cluster sampling. Logistic model was used to analyze the influence of different regions, gender, age, educational level, occupation and family income on parents’ use of low sodium salt, high salty condiments and foods. Results The proportion of parents who used low sodium salt in Shenyang, Wuhan, Chengdu and Guangzhou was 11.4%, 12.5%, 9.9% and 21.6% respectively. In the past three months, the frequency of parents’ consumption of soy sauce, MSG / chicken, bean paste and the like, preserved bean curd, pickles, peanut butter and salad dressings at frequency ≥7 times per week were 24.5%, 24.5%, 5.1% 1.6%, 3.0% and 1.6%. Parents of parents of food chips / chips, instant noodles, processed meat products, baked nuts, candied fruit frequency ≥ 4 times / week were 2.6%, 3.1%, 5.9%, 9.0% and 4.4%. The analysis of influencing factors showed that the parents of 40 years old and below were 24.7% more likely to use low sodium salt than those of the control group, respectively. Parents who were illiterate, junior high, middle school and high school were 60.9% less likely to use low sodium salt, 32.3%. Parents increased their chances of eating salt-rich condiments by 24.4%. Parents under the age of 40 were 27.5% less likely to eat salt-rich condiments. Illiteracy / primary school, junior high school / high school education, domestic / unemployed / retiree, animal husbandry / equipment operators were 43.7%, 23.0%, 13.0% and 24.0% lower respectively. Families with low, medium and unknown parents have a 99.4%, 63.7% and 84.2% more likely to eat salty foods. Conclusion Some parents of primary and secondary school students in the four cities still do not know the low frequency of sodium salt, consumption of condiments and high salinity foods, the higher the frequency of nutrition education should be strengthened salt and health-related knowledge to reduce their salt intake, Prevention and control of hypertension.