黑龙江省居民调味品钠摄入量与饮食习惯关系分析  

Analysis the Status of Condiment Sodium Intake and Its Relationship with Dietary Habits of Residents in Heilongjiang Province

作　　者：许丽丽[1] 闫世春[1] 李阳春[1] 赵发林[2] XU Li-li;YAN Shi-chun;LI Yang-chun;ZHAO Fa-lin(Heilongjiang Center for Disease Control and Prevention,Harbin,Heilongjiang,150030,China;不详)

机构地区：[1]黑龙江省疾病预防控制中心,黑龙江哈尔滨150030 [2]杭州师范大学医学院,浙江杭州310036

出　　处：《中国初级卫生保健》2021年第11期87-91,共5页Chinese Primary Health Care

基　　金：黑龙江省卫生健康委科研课题(2020-201)。

摘　　要：目的:通过分析2018年黑龙江省居民调味品钠摄入量状况及其与饮食习惯之间的关系,探索降低居民膳食钠摄入量的方法。方法:研究数据来源于2018年中国居民食物消费量调查(黑龙江省数据),采用食物频率法计算调味品钠和九大类食物摄入量。结果:863名调查对象中,每日调味品钠摄入量中位数为3 209.28 mg;logistic回归分析显示,年龄、脂肪供能占比、蛋白质供能占比和主食摄入量是调味品钠摄入量的影响因素,年龄较大者调味品钠摄入量高于年龄较小者(OR=1.720,P<0.05),脂肪供能占比>30%者调味品钠摄入量高于占比在20%~30%之间者(OR=2.883,P<0.05),蛋白质供能占比<10%者调味品钠摄入量高于占比在10%~15%之间者(OR=1.779,P<0.05),主食摄入量高者调味品钠摄入量高于主食摄入量中等者(OR=1.427,P<0.05)。结论:2018年黑龙江省居民调味品钠摄入量较高,考虑到钠摄入量与饮食习惯有关,在减钠的健康教育和健康促进工作中,可着重关注拥有脂肪供能占比高和蛋白质供能占比低,以及爱吃主食这三个饮食习惯的人群,将这类人群作为干预工作的重点人群开展减钠工作,降低黑龙江省居民钠摄入量。OBJECTIVE To explore ways to reduce dietary sodium intake by analyzing the status of condiment sodium intake and its relationship with dietary habits of residents in Heilongjiang province in 2018.METHODS The research data was from the Heilongjiang province’s food consumption change survey of Chinese residents’ nutritional status cohort in 2018,the food frequency method was used to calculate the condiments and nine kinds of food intake.RESULTS Among the 863 subjects,the median daily intake of seasoning sodium was 3 209.28 mg.Logistic regression analysis showed that the age,the proportion of fat energy,the proportion of protein energy in total energy and the intake of staple food were the influencing factors of sodium intake in condiments.Sodium intake in older age groups was higher than that in younger age groups(P<0.05,OR=1.720);the dietary sodium intake of condiment was more than that of 20% -30% for the people whose fat energy accounted for more than 30% of total energy(P<0.05,OR=2.883);when the ratio of protein energy to total energy was less than 10%,the intake of condiment sodium was more than 10%-5%(OR=1.779,P<0.05);the intake of seasoning sodium in those with more main food intake was higher than those with less main food intake(OR=1.427,P<0.05).CONCLUSIONS In 2018,the sodium intake of condiments in Heilongjiang Province was high.Considering that dietary habits were related to sodium intake,in sodium reduction health education and health promotion work,it should focus on the people with a high proportion of fat energy supply and a low proportion of protein energy supply,and the three staple food habits.Such groups would be taken as the key intervention group to carry out sodium reduction work to reduce the sodium intake of Heilongjiang residents.

关 键 词：黑龙江省居民 调味品 钠 饮食习惯 

分 类 号：R155.1[医药卫生—营养与食品卫生学]