合肥市45～60岁中年人群膳食平衡指数和代谢综合征关系研究  

Relationship Between Dietary Balance Index and Metabolic Syndromes Among Population Aged 45 ～ 60 Years Old in Hefei City

作　　者：程凯[1,2] 李李[1] 阮亮[1] 沈莹[1] 

机构地区：[1]安徽医科大学公共卫生学院,合肥230032 [2]皖西卫生职业学院,安徽六安237005

出　　处：《中国食物与营养》2016年第4期82-85,共4页Food and Nutrition in China

基　　金：2013年地方高校国家级大学生创新创业训练项目(项目编号:201310366046)

摘　　要：目的：运用调整的膳食平衡指数（DBI-07）评价合肥市中年人群的膳食质量,探讨膳食与代谢综合征（MS）之间的关联。方法：采用横断面研究,整群抽取2013年1月—2013年12月合肥市某三甲医院体检中心年龄为45~60周岁的体检者580名,按照是否患有MS将调查对象分为MS组和非MS组。采用半定量的食物频率问卷收集调查对象1年内的食物摄入情况,运用调整的膳食平衡指数（DBI-07）计算并比较2组研究对象的评分。2组的膳食平衡指数比较及食物摄入评分的比较采用Mann-Whitney U检验,运用单因素Logistic回归模型分析MS的影响因素。结果：膳食摄入不足（LBS-DBI）、膳食摄入过量（HBS-DBI）和膳食不平衡（DQD-DBI）与MS的风险升高有关,OR值分别为1.034（95%CI∶1.007~1.062）、1.078（95%CI：1.029~1.130）和1.054（95%CI：1.027~1.082）。结论：膳食摄入不足、膳食摄入过量和膳食摄入失衡与MS的高风险相关。预防MS的发生,需要注重膳食平衡。【Objective】To estimate the dietary quality among the population aged 45 ~ 60 years old in Hefei city to explore the relationship between diet and metabolic syndromes.【Method】A total of 580 subjects who had physical examinations in hospital from January 2013 to December 2013 were selected by using cluster sampling method. The respondents were divided into two groups including MS group and control group. We used semi-quantitative food frequency questionnaire to collect the data of food intaken within one year and analyzed the dietary quality by dietary balances index. Mann-Whitney U test was used to compare difference about the scores of DBI-07 and diet scoring between two groups. Logistic regression model was used to assess the relationship between scores of DBI-07 and MS.【Result】LBS-DBI,HBS-DBI,DQD-DBI were risk factors for MS,and the odds ratio were 1. 034（ 95% CI： 1. 007 ~ 1. 062）,1. 078（ 95% CI： 1. 029 ~ 1. 130）,1. 054（ 95% CI： 1. 027 ~1. 082） respectively.【Conclusion】Inadequate dietary intake,excess dietary intake,dietary intake of imbalances could result in increased risk of metabolic syndrome. It was necessary to emphasize the balanced diet to reduce the risk of MS.

关 键 词：膳食平衡指数 膳食质量 代谢综合征 中年人 

分 类 号：TS201.4[轻工技术与工程—食品科学]