本文選題：維吾爾族 + 孕婦　； 參考：《衛(wèi)生研究》2017年04期

【摘要】：目的了解喀什維吾爾族孕婦膳食營(yíng)養(yǎng)攝入狀況,探討其體內(nèi)葉酸水平及其影響因素。方法于2014—2015年,以喀什地區(qū)358例維吾爾族孕婦為研究對(duì)象,采取3天24小時(shí)膳食回顧法進(jìn)行膳食營(yíng)養(yǎng)調(diào)查并采集血液標(biāo)本;采用氰化高鐵血紅蛋白法測(cè)定血紅蛋白(Hb),使用生物素雙抗體夾心酶聯(lián)免疫吸附法(ELISA)檢測(cè)體內(nèi)葉酸。將資料用V2.7.13營(yíng)養(yǎng)計(jì)算器軟件處理,與2013版《中國(guó)居民膳食營(yíng)養(yǎng)素參考攝入量(DRIs)》進(jìn)行比較。結(jié)果糧谷類、畜禽類和油脂攝入量基本達(dá)標(biāo),蔬菜水果類、蛋類、奶及奶制品和大豆及堅(jiān)果類攝入偏低,魚蝦類攝入為(0.18±3.95)g,鹽攝入偏高(9.03±3.97)。孕早期能量(101.19%)、蛋白質(zhì)(107.87%)、鈣(32.48%)、鐵(195.30%)、鋅(106.63%)、硒(55.77%)、碘(15.54%),維生素B1(87.50%)、維生素B2(60.00%)、維生素C(65.69%)、葉酸(13.21%);孕晚期能量(84.29%)、蛋白質(zhì)(72.44%)、鈣(27.77%)、鐵(180.38%)、鋅(121.16%)、硒(53.11%)、碘(11.26%),維生素B1(75.33%)、維生素B2(49.33%)、維生素C(57.37%)、葉酸(13.15%)。孕婦貧血總檢出率為18.89%,血紅蛋白平均值為(119.42±13.90)g/L。孕婦在早期與晚期的Hb水平和貧血檢出率差異均有統(tǒng)計(jì)學(xué)意義(P0.05);葉酸總?cè)狈z出率為75.42%,平均葉酸水平為(9.15±4.22)nmol/L,孕婦在早期和晚期的葉酸水平和葉酸缺乏檢出率比較差異均有統(tǒng)計(jì)學(xué)意義(P0.05)。結(jié)論喀什維吾爾族孕婦的膳食構(gòu)成欠合理,蔬菜水果攝入不足,魚蝦類攝入嚴(yán)重缺乏,鹽類攝入偏高。三大營(yíng)養(yǎng)素供能比在適宜比例范圍內(nèi);孕晚期的能量和蛋白質(zhì)攝入低于DRIs,孕婦鐵、鋅攝入偏高,硒、維生素B2和C攝入不足,鈣、碘和葉酸嚴(yán)重缺乏;孕婦貧血晚期較早期嚴(yán)重,孕期葉酸水平低、孕晚期低于早期。
[Abstract]:Objective to investigate the dietary nutritional intake of Kashgar Uygur pregnant women and to explore the level of folic acid and its influencing factors. Methods in 2014-2015, 358 pregnant women of Uygur nationality in Kashi area were studied. The dietary nutrition was investigated and blood samples were collected by the method of diet review for 3 days and 24 hours. Hemoglobin was determined by methemoglobin cyanide method and folic acid was detected by biotin double antibody sandwich enzyme linked immunosorbent assay (Elisa). The data were processed with V2.7.13 nutrition calculator software and compared with the 2013 edition of "reference dietary nutrient intake of Chinese residents". Results the intake of cereals, livestock, poultry and oil was basically up to standard. The intake of vegetables and fruits, eggs, milk and dairy products, soybeans and nuts was low. The intake of fish and shrimp was 0.18 鹵3.95 g, and the intake of salt was 9.03 鹵3.97%. 瀛曟棭鏈熻兘閲，

本文編號(hào)：1958375