北京市部分餐饮从业人员超重与肥胖现状及影响因素分析  

Prevalence and its influencing factors of overweight and obesity among employees in the catering industry in Beijing

作　　者：黄剑辉[1] 郑茹 徐菲 孙颖[1] 王观[1] 段佳丽[1] 刘秀荣[1] HUANG Jianhui;ZHENG Ru;XU Fei;SUN Ying;WANG Guan;DUAN Jiali;LIU Xiurong(Beijing Center for Disease Control and Prevention,Beijing 100013,China)

机构地区：[1]北京市疾病预防控制中心,北京100013

出　　处：《中国预防医学杂志》2024年第9期1202-1206,共5页Chinese Preventive Medicine

摘　　要：目的分析北京市餐饮从业人员超重与肥胖流行现状及影响因素,为有效开展健康教育提供依据。方法2022年1—8月采用多阶段抽样方法抽取北京市餐饮企业从业人员,采用问卷调查和体格检查的方法收集研究对象的基本情况、减盐与高血压相关知识、生活方式、行为及身高和体质量,采用多因素logistic回归分析超重、肥胖的影响因素。结果不同餐饮单位类型、性别、职位、对减盐高血压相关知识是否知晓、个人月收入、文化程度与体质量指数有相关性。多因素有序logistic回归分析显示,随着年龄增长(β=0.042,95%CI:0.03~0.06,P<0.01)、男性(β=0.708,95%CI:0.35~1.06,P<0.01)、初中及以下文化程度(β=0.531,95%CI:0.09~0.98,P=0.019),不知晓减盐与高血压知识(β=1.153,95%CI:0.78~1.52,P<0.01)的餐饮从业人员,肥胖和超重的风险较高;相对于月收入≥8000元者,收入<8000元的餐饮从业人员肥胖和超重的风险较低(0~<6000:β=-0.448,95%CI:-0.86~-0.04,P=0.031;6000~<8000:β=-0.390,95%CI:-0.76~-0.02,P=0.037)。知晓减盐与高血压知识者曾使用过低钠盐的比例高于不知晓者,差异有统计学意义(57.71%vs.43.29%,χ^(2)=12.028,P=0.001),知晓者购买预包装食品时关注盐/钠含量的总体情况高于不知晓者,差异有统计学意义(44.00%vs.34.76%,Z=3.542,P<0.01),且知晓者在外就餐时会主动要求少放盐的比例也高于不知晓者,差异有统计学意义(84.00%vs.70.89%,χ^(2)=12.585,P<0.01)。结论北京市餐饮从业人员超重与肥胖比例相对较低,受到年龄、性别、文化程度、相关疾病知识和收入水平等因素的影响,减盐与高血压相关知识知晓率较低,应加强餐饮从业人员的健康知识培训和行为干预。Objective To investigate the prevalence and influencing factors of overweight and obesity among employees in the catering industry in Beijing and to provide evidence for effective health education.Methods From January to August 2022,this study employed a multi-stage sampling method to recruit the employees of catering industries in Beijing.Data were collected through questionnaires and physical examinations,covering demographics,knowledge related to salt reduction and hypertension,lifestyle behaviours,and measurements of height and weight.Multivariate logistic regression analysis was established to explore the factors that influence overweight and obesity.Results A total of 972 valid questionnaires were collected,with an effective recovery rate of 100%.Significant correlations were found between body mass index(BMI)and factors such as the type of catering establishment,gender,job position,awareness of salt reduction and hypertension knowledge,personal monthly income,and educational level.Multivariate ordinal logistic regression analysis showed that with the age increased[β=0.042,95%CI:0.03-0.06,P<0.01],male[β=0.708,95%CI:0.35-1.06],lower education level[β=0.531,95%CI:0.09-0.98,P=0.019]and participants who did not know salt reduction and hypertension[β=1.153,95%CI:0.78-1.52,P<0.01]had higher risk of obesity and overweight.Compared with those with a monthly income of more than 8000 yuan,the risk of obesity and overweight was lower in catering workers with<6000 yuan income(0–<6000:β=-0.448,95%CI:-0.86–-0.04,P=0.031;6000–<8000:β=-0.390,95%CI:-0.76–-0.02,P=0.037).The proportion of individuals aware of salt reduction and hypertension knowledge who had used low-sodium salt was significantly higher than those unaware(57.71%vs.43.29%,χ^(2)=12.028,P=0.001).Furthermore,those knowledgeable about salt content paid more attention when purchasing prepackaged foods compared to those who were not(44.00%vs.34.76%,Z=3.542,P<0.01),and a higher proportion of knowledgeable individuals requested less salt when dining out

关 键 词：肥胖 超重 餐饮从业人员 

分 类 号：R589.2[医药卫生—内分泌]