论文部分内容阅读
目的:分析1993年和2012年扶绥县4乡镇18-75岁居民膳食烹调油的摄入量的变化,为今后指导我县居民合理膳食提供科学依据。方法:1993年和2012年在我县新宁、龙头、长沙、岜皮4乡镇进行居民膳食调查,采用分层多阶段随机抽样方法抽取样本18-75岁的居民为调查对象(1993年305人,2012年417人),从经济收入和性别等调查分析我县居民膳食烹调油摄入量的变化状况。结果:我县4乡镇18-75岁居民膳食烹调油摄入量由1993年人均33.5g/d到2012年人均的56.3g/d,上升幅度达到68.1%。我县膳食烹调油主要来源是植物油和动物油,二者的比例为70.2%和29.8%。结论:2012年18-75岁居民人均膳食烹调油的摄入量大大高于1993年,高出适宜摄入量(25-30g/d)[1]26.3g/d;男性烹调油的摄入量高于女性(1993年男性人均摄入量为40.2g/d,女性为26.8g/d;2012年男性的人均摄入量为68.7g/d,女性人均摄入量为43.9g/d)。烹调油是我县居民膳食食用油的主要来源,相关研究表明,食用油的摄入量与营养相关慢病性呈正相关。减少膳食烹调油的摄入量,是降低营养相关慢性病的患病率的重要措施。
Objective: To analyze the changes of dietary cooking oil intake of residents aged 18-75 in 4 townships in Fusui County in 1993 and 2012, and to provide scientific basis for guiding the reasonable diet of residents in our county in the future. Methods: In 1993 and 2012, residents in Xinning, Longtou, Changsha and Zhapi townships in our county were enrolled in the questionnaire. Residents aged 18-75 were sampled by stratified multistage random sampling method (305 in 1993 , 417 in 2012). According to the survey of economic income and gender, the changes of dietary intake of cooking oil in our county residents were analyzed. Results: The cooking oil intake of residents aged 18-75 in 4 townships in our county increased from 33.5g / d in 1993 to 56.3g / d in 2012, up by 68.1%. The main source of cooking oil in our county is vegetable oil and animal oil, the ratio of the two is 70.2% and 29.8%. Conclusion: The per capita intake of cooking oil for residents aged 18-75 in 2012 was significantly higher than that of 1993, which was 26.3g / d higher than the appropriate intake (25-30g / d) [1]. The intake of cooking oil for men (1993), the average per capita intake of men was 40.2 g / d and that of women was 26.8 g / d; the per capita intake of men was 68.7 g / d in 2012 and the average per capita female intake was 43.9 g / d) . Cooking oil is the main source of dietary oil for our county residents, the relevant research shows that the intake of edible oil and nutrition-related chronic disease was positively correlated. Reducing the intake of dietary cooking oil is an important measure to reduce the prevalence of nutrition-related chronic diseases.