论文部分内容阅读
目的了解限盐限油干预项目对广州市居民控盐控油知信行的影响,为健康政策的制定提供依据。方法 2009年12月至2010年8月,在广州市政府的支持下,对广州市居民发放油壶、盐勺并进行限盐限油宣传等干预活动。为评估干预效果,采用多阶段抽样法,对广州市12个区(县级市)的部分家庭进行干预前(11412户)和干预后(12501户)关于居民限盐限油知信行的问卷调查。结果干预后调查对象每人每天食盐、食油量知晓率分别提高了4.9%和7.4%,与干预前比较,差异均有统计学意义(χ2值分别为43.6、113.3,P<0.01)。干预后收到油壶、盐勺组的食盐、食油量知晓率分别比未收到组高6.8%和11.2%,差异均有统计学意义(χ2值分别为40.6、118.6,P<0.01)。干预后调查对象对食盐摄入过多与心脏病、肾病、高血压和中风有关的知晓率较干预前分别提高了7.0%、2.1%、5.9%和1.9%,差异均有统计学意义(χ2值分别为87.5、7.3、56.2、11.7,P<0.01)。对食油摄入过多与心脏病、肾病、高血压、中风、肿瘤和糖尿病有关的知晓率较干预前分别提高了7.3%、2.0%、4.4%、3.4%、1.1%和2.3%,差异均有统计学意义(χ2值分别为92.5、15.0、31.4、30.0、6.3,14.3,P<0.01)。干预后调查对象支持全民减少摄盐量、支持全民减少摄油量较干预前的比例分别提高了6.0%和5.8%,差异均有统计学意义(χ2值分别为103.6和101.2,P<0.01)。干预后调查对象饮食口味较淡、不喜欢咸菜或咸鱼、不喜欢油炸品的百分率均高于干预前,差异均有统计学意义(χ2值分别为14.4、35.3、9.6,P<0.01)。结论限盐限油干预项目对提高居民油盐摄入健康知识知晓率,促进健康观念的形成有明显效果,但相关知识知晓率仍然较低,需要进一步加强健康宣传,促进居民健康。
Objective To understand the effect of the limited salt limitation oil project on the control of salt and oil in Guangzhou residents and provide the basis for the formulation of health policy. Methods From December 2009 to August 2010, with the support of the Guangzhou Municipal Government, Guangzhou residents were given oil jugs and salt scoops for interventions such as salt limitation, oil restriction and publicity campaigns. In order to assess the effect of intervention, a questionnaire survey on residents’ salt, oil and chemicals before intervention (11412 households) and after intervention (12501 households) was conducted by using multi-stage sampling method in some 12 districts of Guangzhou (county-level cities) . Results After the intervention, the salt intake and edible oil intake per person per day were increased by 4.9% and 7.4%, respectively, which were significantly different from those before intervention (χ2 = 43.6 and 113.3, P <0.01, respectively). After receiving the oil pots and salt scoops, the awareness rate of cooking salt and cooking oil was 6.8% and 11.2% respectively higher than that of the control group (χ2 = 40.6, 118.6, P <0.01, respectively). After intervention, the respondents’ awareness rate of over-salt intake related to heart disease, nephropathy, hypertension and stroke increased by 7.0%, 2.1%, 5.9% and 1.9% respectively, with statistical significance (χ2 Values were 87.5,7.3,56.2,11.7, P <0.01). The awareness rate of over-consumption of cooking oil related to heart disease, nephropathy, hypertension, stroke, cancer and diabetes increased by 7.3%, 2.0%, 4.4%, 3.4%, 1.1% and 2.3% There was statistical significance (χ2 values were 92.5,15.0,31.4,30.0,6.3,14.3, P <0.01). After the intervention, the respondents supported the reduction of salt intake by the whole population and the reduction of oil consumption by the whole nation, respectively, up by 6.0% and 5.8% respectively, with statistical significance (χ2 = 103.6 and 101.2, P <0.01) . After the intervention, the respondents had a lighter diet taste, no preference for pickles or salted fish, and the percentage of those who did not like the fried products was higher than that before the intervention (χ2 = 14.4, 35.3, 9.6, P <0.01) . Conclusion The limited-salt-oil intervention project has obvious effect on improving residents ’health awareness and promoting the formation of healthy concept. However, the awareness rate of relevant knowledge is still low, and health promotion needs to be further strengthened to promote residents’ health.