我国四城市中小学教师高盐食品消费状况及影响因素分析  

Consumption of high salty food among primary and middle school teachers in four cities of China and its influencing factors

作　　者：宋超[1] 宫伟彦[1] 张妍[1] 郭海军[1] 吴晓旻[2] 刘伟佳[3] 栾德春[4] 李晓辉[5] 刘爱玲[1] 

机构地区：[1]中国疾病预防控制中心营养与健康所,100050 [2]武汉市疾病预防控制中心 [3]广州市疾病预防控制中心 [4]辽宁省疾病预防控制中心 [5]成都市疾病预防控制中心

出　　处：《中国学校卫生》2017年第3期423-426,共4页Chinese Journal of School Health

基　　金：康师傅控股有限公司资助

摘　　要：目的了解沈阳、武汉、成都、广州4座城市中小学教师高盐食品的消费状况及其影响因素,为进一步开展减盐干预策略措施提供基础资料和科学依据。方法采用分层随机整群抽样的方法,从沈阳、广州、武汉、成都4座城市抽取2 518名中小学教师进行高盐食品消费状况问卷调查。结果过去3个月,教师食用薯条/薯片、方便面、加工肉制品、盐焗坚果、果脯≥1次/周的比例分别为11.2%,9.5%,18.0%,26.8%,13.4%。多因素Logistic回归分析显示,相对于对照组(40岁以下、家庭经济水平低、不知道盐的推荐摄入量、不使用营养标签、沈阳),40岁及以上、家庭经济水平高、知道盐的推荐摄入量、使用营养标签、广州/成都/武汉的教师消费高盐食品的OR(95%CI)值分别为0.687(0.577~0.819),2.988(1.786~4.999),0.760(0.635~0.910),0.720(0.578~0.896),0.500(0.393~0.636),0.689(0.538~0.883),0.561(0.442~0.711),均是影响教师消费高盐食品的主要因素(P值均<0.05)。结论四城市中小学教师存在消费高盐食品频次较高的现象。应加强中小学教师盐与健康相关知识的营养教育,引导其减少盐的摄入量,预防和控制高血压的发生。Objective To analyze the status of the consumption of high salty food among primary and middle school teachers in Shenyang, Wuhan, Chengdu and Guangzhou City, and then to provide basic data and scientific evidence for interventions of salt reduction. Methods With stratified random cluster sampling, a total of 2 518 primary and middle school teachers were selected from four cities of China to have questionnarie. Logistic regression model was used to explore the influences of factors, such as gender, educational level, eirriculum, family income, and the awareness of knowledge of high salty food, on high salty food consumption among school teachers. Results In the past three months, the proportion of school teachers who consumed potato chips, instant noodles, processed meat, salted nuts, and preserved fruits （over one times a week） was 11.2%, 9.5%, 18.0%, 26.8%, 13.4%. As shown in multivariate Logistic regression analysis, the 0R（95%CI） of teachers over 40 years old, having higher family income, knowing salt reference intake, using nutrition labeling, consumption of high salty food among teachers in Guangzhou/ Chengdu/Wuhan were 0.687（0.577-0.819）, 2.988（1.786-4.999）, 0.760（0.635-0.910）, 0.720（0.578-0.896）, 0.500（0.393- 0.636）, 0.689（0.538-0.883） and 0.561（0.442-0.711）, respectively. All the faeors greatly affected the consumption of high salty food among primary and secondary school teachers（ P〈0.05）. Conclusion There still existed higher frequency of consumption of high salty food among school teachers. Nutrition interventions about salt and health should be conducted to reduce their salt intake, so as to prevent and control hypertension.

关 键 词：氯化钠 膳食 食品 回归分析 

分 类 号：R155.1[医药卫生—营养与食品卫生学]