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目的了解天津市居民超重(肥胖)患者的膳食结构和营养状况,分析天津居民超重(肥胖)与膳食因素的关系。方法采用多阶段分层整群随机抽样的方法,在已经建立的天津市慢性非传染病综合示范社区中随机抽取1542户,共2886人,分别测量身高、体重,计算体重指数(BMI),并采用称重法和24 h回顾法对调查对象进行膳食调查。结果能量、蛋白质、脂肪摄入越高,人群超重(肥胖)的患病风险越高。随着膳食碳水化合物供能比的增加,人群患超重(肥胖)风险降低。膳食纤维是超重(肥胖)的保护因素。膳食纤维日摄入量不低于20 g,可以降低患超重(肥胖)的风险。每天摄入蔬菜、水果≥500 g可以预防超重(肥胖)。热能和16种营养素摄入量中,热能、蛋白质、脂肪、碳水化合物、钙、锌、铁、膳食纤维、维生素A、维生素E、维生素B1、维生素B2、维生素C与每人每天营养素标准供给量(RDA)比较,差异均有统计学意义(P<0.01)。与膳食宝塔相比,超重肥胖患者膳食中蔬菜水果、奶类、豆类摄入不足,鱼虾类、畜肉类摄入过多,食盐和油脂的摄入量严重超标。结论天津市居民膳食结构与肥胖率升高有内在联系,所以要针对性地改进膳食结构。
Objective To understand the dietary structure and nutritional status of overweight (obese) residents in Tianjin and to analyze the relationship between overweight (obesity) and dietary factors in Tianjin residents. Methods Using multistage stratified cluster random sampling method, 1542 households (2886 persons) were randomly selected from the established comprehensive demonstration community of chronic non - communicable diseases in Tianjin to measure height and weight, calculate body mass index (BMI) and Weighing and 24 h retrospective study of the surveyed diet. Results The higher the intake of energy, protein and fat, the higher the prevalence of overweight (obesity) in the population. As dietary carbohydrate to energy ratio increases, the risk of overweight (obesity) in the population decreases. Dietary fiber is a protective factor of overweight (obesity). Dietary fiber daily intake of not less than 20 g, can reduce the risk of overweight (obesity). Daily intake of vegetables, fruits ≥ 500 g can prevent overweight (obesity). Heat and protein, fat, carbohydrates, calcium, zinc, iron, dietary fiber, vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin C and nutrient supply per person per day (RDA), the differences were statistically significant (P <0.01). Compared with the diet pagoda, overweight and obesity patients dietary vegetables, fruits, milk, beans, inadequate intake of fish, shrimp, livestock meat intake, excessive intake of salt and fat excessive. Conclusion The dietary structure of residents in Tianjin is intrinsically linked with the increase of obesity rate. Therefore, the dietary structure should be improved in a targeted manner.