中国10个地区成年人腌制蔬菜摄入情况的流行病学特征分析  

Epidemiological characteristics of preserved vegetable intake in adults in 10 areas of China

作　　者：喻唯 兰勇兵 吕筠[1,2,3] 孙点剑一 裴培 杜怀东[4,5] 陈君石 陈铮鸣[5] 李立明[1,2,3] 余灿清[1,2,3] 中国慢性病前瞻性研究项目协作组 Yu Wei;Lan Yongbing;Lyu Jun;Sun Dianjianyi;Pei Pei;Du Huaidong;Chen Junshi;Chen Zhengming;Li Liming;Yu Canqing;for the China Kadoorie Biobank Collaborative Group(Department of Epidemiology and Biostatistics,School of Public Health,Peking University,Beijing 100191,China;Peking University Center for Public Health and Epidemic Preparedness&Response,Beijing 100191,China;Key Laboratory of Epidemiology of Major Diseases(Peking University),Ministry of Education,Beijing 100191,China;Medical Research Council Population Health Research Unit,University of Oxford,Oxford OX37LF,United Kingdom;Clinical Trial Service Unit and Epidemiological Studies Unit,Nuffield Department of Population Health,University of Oxford,Oxford OX37LF,United Kingdom;China National Center for Food Safety Risk Assessment,Beijing 100022,China;不详)

机构地区：[1]北京大学公共卫生学院流行病与卫生统计学系,北京100191 [2]北京大学公众健康与重大疫情防控战略研究中心,北京100191 [3]重大疾病流行病学教育部重点实验室(北京大学),北京100191 [4]牛津大学医学研究委员会人口健康研究组,牛津OX37LF [5]牛津大学临床与流行病学研究中心纳菲尔德人群健康系,牛津OX37LF [6]国家食品安全风险评估中心,北京100022 [7]不详

出　　处：《中华流行病学杂志》2024年第1期19-25,共7页Chinese Journal of Epidemiology

基　　金：国家自然科学基金(82192901,82192904,82192900,81973125);英国Wellcome Trust(212946/Z/18/Z,202922/Z/16/Z,104085/Z/14/Z,088158/Z/09/Z);中国香港Kadoorie Charitable基金。

摘　　要：目的描述中国慢性病前瞻性研究(CKB)队列10个地区不同种类腌制蔬菜摄入的地区、时间和人群分布特征。方法CKB项目分别在2004-2008年、2008年和2013-2014年开展了基线调查、第一次和第二次重复调查。根据10个地区第二次重复调查对象的咸菜和酸泡菜平均摄入频率,将调查地区分为摄入咸菜为主地区、摄入酸泡菜为主地区和几乎不摄入腌制蔬菜地区。然后分别在前两组地区中运用logistic回归描述腌制蔬菜摄入的时间变化趋势和人群分布特征,并分析其他膳食特征的分布情况。结果摄入咸菜为主地区包括青岛、哈尔滨、苏州、浙江项目点,而摄入酸泡菜为主地区包括甘肃、四川项目点,两类地区分别纳入204036和105573名基线调查对象。摄入咸菜为主地区在基线调查、第一次和第二次重复调查腌制蔬菜的平均摄入频率分别为3.1、3.3、1.8 d/周;摄入酸泡菜为主地区相应的频率为2.8、2.7、1.6 d/周,均呈下降趋势(P<0.001)。基线调查时两类地区的已婚、文化程度较低者腌制蔬菜摄入频率均更高;摄入咸菜为主地区年龄较大者腌制蔬菜摄入频率更高,而摄入酸泡菜为主地区相反(P<0.001)。随着腌制蔬菜摄入频率的增加,两类地区经常摄入辣食、口味偏咸等人群比例也呈增加趋势(P<0.05)。结论CKB项目人群的腌制蔬菜摄入种类和水平存在明显的地区和人群分布差异,摄入频率呈下降趋势,且与其他膳食特征存在相关。Objective To describe the epidemiological characteristics of intakes of different types of preserved vegetables in participants from the China Kadoorie Biobank(CKB).Methods The CKB project conducted baseline survey,the first resurvey,and the second resurvey during 2004-2008,2008,and 2013-2014,respectively.According to the average intake levels of salted and sour pickled vegetables in the second resurvey,the 10 survey areas were classified as the area where people mainly consumed salted vegetables,the area where people mainly consumed sour pickled vegetables,and the area where people rarely consumed preserved vegetables.For the first two areas,logistic regression model was used to describe the temporal trends and population distribution of preserved vegetable intake and analyze the distribution of other dietary factors.Results The area where people mainly consumed salted vegetables included Qingdao,Harbin,Suzhou,and Zhejiang(baseline participant number:204036),while the area where people mainly consumed sour pickled vegetables included Gansu and Sichuan(baseline participant number:105573).In the area where people mainly consumed salted vegetables,the average intake frequencies of preserved vegetables was 3.1,3.3,and 1.8 days/week in the baseline survey,the first resurvey,and the second resurvey,respectively,showing a declining trend(P<0.001).Similarly,the average intake frequencies of preserved vegetables were 2.8,2.7,and 1.6 days/week in the baseline survey,the first resurvey and the second resurvey in the area where people mainly consumed sour pickled vegetables(P<0.001).At baseline survey,the married and those had lower education level tended to have more preserved vegetable intakes in both areas(P<0.001).In the area where people mainly consumed salted vegetables,the elderly had higher frequency of preserved vegetable intake(P<0.001),which was converse in the area where people mainly consumed sour pickled vegetables.In the participants with higher frequency of preserved vegetable intake,more people consumed spi

关 键 词：腌制蔬菜 咸菜 酸泡菜 趋势分析 地区差异 人群差异 

分 类 号：R155.5[医药卫生—营养与食品卫生学]