高校女教职工体质指数及腰臀比与高脂血症关系  

Relationship between BMI,WHR and hyperlipidemia in female college faculty

作　　者：朱明宇[1] 崔玲玲[1] 陈幕华[1] 王亚莉[1] 吕全军[1] 谢东[1] 陈萍萍[1] 

机构地区：[1]郑州大学公共卫生学院营养与食品卫生教研室,河南郑州450001

出　　处：《中国公共卫生》2010年第9期1134-1136,共3页Chinese Journal of Public Health

基　　金：国家自然科学基金(30528003)

摘　　要：目的了解郑州大学女性教职工高脂血症发病率及各血脂测量指标的临床水平,探讨体质指数(BMI)和腰臀比(WHR)与高脂血症的关系。方法对郑州大学2008年进行健康体检的2 098名女性教职工体检资料进行统计分析,采用Logistic回归进行相关影响因素分析。结果女性教职工总体人群高脂血症患病率为40.1%,随着年龄增加人群血脂水平逐渐升高(P<0.01);与BMI、WHR正常人群比较,超重及肥胖人群血脂水平均明显升高(P<0.01);高甘油三酯血症在<35岁人群中所占比例为59.1%,>55岁人群中为33.6%,随着年龄的增加,此类型比例逐渐降低;高胆固醇血症和混合型高脂血症所占比例均随年龄逐渐增加;多因素Logistic回归分析结果表明,年龄、BMI、WHR是高脂血症的危险因素,相对危险度分别为1.059(95%CI=1.051～1.067)、1.147(95%CI=1.106～1.189),45.526(95%CI=4.581～452.433),其中WHR的作用最明显。结论年龄、BMI及WHR水平与高脂血症密切相关,WHR相关性更明显。Objective To understand the prevalence of hyperlipidemia and the level of blood fat in female college faculty and to investigate the relationship between body mass index（BMI）,waist to hip ratio（WHR） and hyperlipidemia.Methods We analyzed the data of physical examination of 2098 female college staff in 2008 and used logistic regression in analysis of risk factor.Results The overall prevalence of hyperlipidemia was 40.1%.With the increase of age,the blood fat level was gradually increased（P〈0.01）.Compared to the people with normal BMI and WHR,the blood fat levels of overweight and obesity were significantly increased（P〈0.01）.The proportion of hypertriglyceridemia was 59.10% among the staff under the age of 35 years and 33.6% among the staff above 55 years old.The proportion of hypertriglyceridemia decreased with the increment of age but the proportion of hypercholesterolemia and combined hyperlipidemia increased with age.Multiple logistic regression analysis showed that age,BMI,WHR were independent risk factors for hyperlipidemia,with the relative risks of 1.059（95% confidence interval=1.051-1.067）,1.147（95%CI=1.106-1.189）,45.526（95%CI=4.581-452.433）,respectively.Conclusion The age,BMI and WHR are closely related with hyperlipidemia.

关 键 词：体质指数 腰臀比 高脂血症 

分 类 号：R153.9[医药卫生—营养与食品卫生学]