论文部分内容阅读
目的了解厨师人群中超重、肥胖与糖尿病患病的关系。方法随机整群抽取昌平区餐馆、饭店等餐饮单位共计758名厨师为调查对象,进行体格检查和生化检验,统计分析超重、肥胖患病率及相关危险因素。结果超重率、肥胖率、糖尿病患病率随年龄的增长呈上升趋势(χ2超重、肥胖=78.62,P<0.01;χ2糖尿病=14.77,P<0.01);超重和肥胖厨师IFG率明显高于体重正常厨师;年龄和肥胖是糖尿病的独立危险因素,厨师血糖与血脂中的甘油三酯(TG)和总胆固醇(TC)有关。结论降低厨师糖尿病等慢性病患病风险的有效措施是控制该人群超重、肥胖率;重点人群是>30岁超重肥胖厨师;建议患糖尿病厨师在降血糖治疗同时,注意控制血脂的水平,以降低其患中风、冠心病等心脑血管疾病的几率;通过厨师传播健康理念,建立健康就餐环境,将有利于昌平区慢性病防治。
Objective To understand the relationship between overweight, obesity and diabetes among chefs. Methods A total of 758 chefs from restaurants, restaurants and other catering establishments in Changping District were randomly selected for investigation. Physical examination and biochemical tests were conducted. The prevalence of overweight and obesity and related risk factors were statistically analyzed. Results The rates of overweight, obesity and diabetes mellitus increased with age (χ2 was overweight, obesity = 78.62, P <0.01; χ2 diabetes = 14.77, P <0.01); IFG rates in overweight and obesity chefs were significantly higher than those in weight Normal cooks; age and obesity are independent risk factors for diabetes. Chef blood glucose is associated with triglycerides (TG) and total cholesterol (TC) in blood lipids. Conclusion The effective measures to reduce the risk of chronic diseases such as diabetes are to control the overweight and obesity rate of the population. The key population is overweight and obese chef over 30 years old. The diabetic chef is advised to reduce the blood lipid level while lowering the blood sugar level, Suffering from stroke, coronary heart disease and other cardiovascular and cerebrovascular disease risk; spread the concept of health through the chef to establish a healthy dining environment, will be conducive to chronic disease prevention and control Changping District.