衡阳市高校大学生麻辣烫饮食行为及不良反应情况调查  

Investigation on Spicy Hot Pot Eating Behaviors and Adverse Reactionsof College Students in Hengyang

作　　者：张琼 阳文燕 桂玉 柴丽莹 黄小宾 单晓云[1] Zhang Qiong;Yang Wenyan;Gui Yu;Chai Liying;Huang Xiaobin;Shan Xiaoyun(School of Public Health,University of South China,Hengyang 421001,China)

机构地区：[1]南华大学公共卫生学院,湖南衡阳421001

出　　处：《现代食品》2020年第6期216-219,共4页Modern Food

基　　金：南华大学大学生创新创业训练计划项目(编号:2018XJXZ169)。

摘　　要：目的:了解高校大学生对麻辣烫的认知、态度、饮食行为现况及食用麻辣烫后不良反应发生情况。方法:采用随机抽样法选取衡阳市8所高校作为采样点,自行设计问卷进行调查。结果:麻辣烫食用频率普遍较高;70.4%的被调查者会选择中、高辣度;采用χ~2检验分析结果表明,麻辣烫汤料的认知程度与不良反应间存在相关性(p<0.05);受试者麻辣烫食用频率与发生不良反应之间存在相关性(p<0.05);人群对不同辣度的选择与不良反应的发生差异有统计学意义(p<0.05)。结论:人群食用麻辣烫的频率较高,其认知情况、食用频率及不同辣度的选择均与食用麻辣烫后胃肠道等不良反应的发生存在相关性,因此,可有针对性地对麻辣烫爱好者进行健康宣教,合理食用麻辣烫。Objective:To understand co1lege students’perceptions,attitudes,eating behaviors,and adverse reactions after eating spicy hot.Methods:The study involved a random sample from eight colleges in Hengyang City and the questionnaire was designed to investigate.Results:The food frequency of Spicy Hot was generally high;70.4%of the respondents would choose medium and high spiciness;the analysis using Chi-squared Test showed that there was a correlation between the cognitive level of Spicy hot soup and adverse reactions(p<0.05);There was a correlation between the frequency of spicy food consumption and the occurrence of adverse reactions(p<0.05);the choice of different pungency degrees and the occurrence of adverse reactions were statistically significant(p<0.05).Conclusion:crowd The frequency of eating Spicy hot of the crowed is relatively high,and people’s cognition,food frequency,and choice of different degrees of pungency are related to the occurrence of adverse reactions such as gastrointestinal tract after eating spicy hot.Therefore,it can be targeted to those who love spicy hot and strengthen health education and put forward reasonable advice on the consumption of spicy hot pot.

关 键 词：麻辣烫 食用频率 辣度 不良反应 衡阳 

分 类 号：R155.1[医药卫生—营养与食品卫生学]