本文關(guān)鍵詞： 營養(yǎng)監(jiān)測 食鹽消費(fèi) 調(diào)味品 高血壓　出處：《中國健康教育》2017年09期 　論文類型：期刊論文

【摘要】：目的分析南京市城鄉(xiāng)居民食鹽的消費(fèi)情況及其與新診斷的高血壓的相關(guān)性。方法以多階段分層整群隨機(jī)抽樣的方法抽取6個(gè)城區(qū)1062戶18歲及以上居民2272人,使用連續(xù)3 d 24 h膳食回顧法和調(diào)味品稱重法相結(jié)合的方法獲得個(gè)人食鹽的消費(fèi)量同時(shí)進(jìn)行體檢檢查獲得血壓。結(jié)果南京居民平均每天攝入食鹽11.0 g,城市居民10.1 g,低于農(nóng)村居民12.7 g。有71.9%的居民食鹽的消費(fèi)量超過建議攝入量(6 g),其中82.1%農(nóng)村居民食鹽攝入量超過建議量,高于城市居民(67.9%)。食鹽的食物來源主要是烹調(diào)鹽(74.0%),其次是醬類(10.5%)和醬油(9.0%)。新診斷高血壓患病率為16.5%(330/1995)。調(diào)整混雜因素,多元Logistic回歸結(jié)果顯示食鹽消費(fèi)量12~17.9 g組與6 g組相比,患高血壓的風(fēng)險(xiǎn)增加了1.739倍,差異有統(tǒng)計(jì)學(xué)意義(95%CI:1.182~2.558,P0.01),同時(shí)發(fā)現(xiàn)其他調(diào)味品中的鹽(不包含烹調(diào)鹽)增多增加了高血壓的患病風(fēng)險(xiǎn)(OR=1.017,95%CI:1.002~1.033,P=0.029)。結(jié)論南京市居民食鹽攝入量過高,農(nóng)村地區(qū)尤為突出。高的食鹽攝入量是新診斷高血壓的危險(xiǎn)因素,應(yīng)加強(qiáng)健康教育,提倡清淡少鹽飲食。
[Abstract]:Objective to analyze the consumption of salt in urban and rural residents of Nanjing and its correlation with newly diagnosed hypertension. Methods 1062 households aged 18 years old and above in 6 urban areas were sampled by multi-stage stratified cluster random sampling. 272. Use 3 consecutive days 24. H dietary review method and seasoning weighing method were used to obtain the consumption of personal salt and the blood pressure was obtained by physical examination. Results the average daily intake of salt in Nanjing residents was 11.0 g. The consumption of salt in urban residents was 10. 1 g, which was lower than that in rural residents (12. 7 g). 71.9% of the residents consumed more salt than the recommended intake (6 g). The salt intake of 82.1% rural residents exceeded the recommended amount, which was higher than that of urban residents (67.9%). The main food source of salt was cooking salt (74.0). The prevalence rate of newly diagnosed hypertension was 16.50.The confounding factors were adjusted. Multivariate Logistic regression analysis showed that the risk of hypertension increased by 1.739-fold in salt consumption 12g 17.9 g group compared with 6 g group. The difference was statistically significant (95% CI: 1.182% 2.558% P0.01). It was also found that increased salt (excluding cooking salt) in other condiments increased the risk of high blood pressure: 1.01795 CI: 1.0021,033. Conclusion the consumption of salt in Nanjing is too high, especially in rural areas. High intake of salt is a risk factor for new diagnosis of hypertension. Health education should be strengthened and a light diet should be advocated.
【作者單位】： 南京市疾病預(yù)防控制中心;
【基金】：南京市科技發(fā)展計(jì)劃項(xiàng)目(201108006)
【分類號(hào)】：R544.1
【正文快照】： 食鹽的主要成分鈉是維持人體正常功能不可缺少的常量元素,但過量的鈉鹽攝入是高血壓的重要危險(xiǎn)因素之一[1-3],可以增加心腦血管疾病的風(fēng)險(xiǎn)[4]。我國居民食鹽攝入普遍過量,2015年中國居民營養(yǎng)與慢性病狀況報(bào)告中顯示[5],我國高血壓患病率高達(dá)25.2%,而每標(biāo)準(zhǔn)人日烹調(diào)鹽攝入量為1，

本文編號(hào)：1489786