我国四城市中小学生家长调味品及含盐高的食品消费状况分析

摘要

Objective To analyze the consumption of condiments and salty foods among students’parents,ex-plore the influence factors,and provide basic data and scientific evidence for salt reduction interventions.Methods With stratified random cluster sampling,a total of 13 816 parents of primary and secondary school students were selected from four cities of China,including Shenyang,Wuhan,Chengdu and Guangzhou cities.Questionnaire was used to collect the infor-mation.Logistic model was used to analyze the influence of region,gender,age,education level,occupation,economic level,and other factors onthe consumption of condiments and salty foods.Results The rates of using low sodium salt usual-ly among Shenyang,Wuhan,Chengdu and Guangzhou cities were 11.4%,12.5%,9.9%,and 21.6%,respectively.In the past three months,the consumption rate of soy sauce,monosodium glutamate /chicken essence,bean paste,soy cheese,pickles,peanut butter,salad (over 7 times a week) were 24.5%,24.5%,5.1%,1.6%,3.0%,and 1.6%,respectively.And the consumption rate of potato chips,instant noodles,processed meat,salted nuts,dried fruit (over 4 times a week) were 2.6%,3.1%,5.9%,9.0%,and 4.4%,respectively.The influence factors analysis showed:the possibility of using low-sodium salt increased by 24.7% among the parents under 40 years old compared with the control groups.And the possibility of using low-sodium salt decreased by 60.9% and 32.3% respectively among the par-ents with illiterate /primary orhigh school level.The probability of eating high-salt condiments in fathers was increased 24.4%,and the probability in parents under 40 years old was decreased 27.5%.The possibilities of eating high-salt food a-mong the parents with illiterate /primary school,high school level,housework /unemployed /retired,agricultural/equipment operators were decreased 43.7%,23.0%,13.0%,and 24.0%,respectively.The possibilities of eating high-salty food were increased 99.4%,63.7%,and 84.2% among low-income families,middle income families and the parents who had vague understanding of their income.Conclusion Some parents still don’t know low sodium salt,and there still existed higher frequency of consumption of condiments and salty foods among some students’ parents.Nutrition intervention about salt and health should be conducted to reduce their salt intake,so as to prevent and control hypertension.%目的：了解沈阳市、武汉市、成都市、广州市中小学生家长调味品、含盐高的食品消费状况，探讨其影响因素，为进一步开展减盐干预措施提供基础资料和科学依据。方法从四城市采用分层随机整群抽样的方法抽取13816名家长进行问卷调查。采用 Logistic 模型分析不同地区、性别、年龄、文化程度、职业、家庭收入等对学生家长使用低钠盐、食用含盐高的调味品及食品的影响。结果沈阳市、武汉市、成都市、广州市中小学生家长经常／总是使用低钠盐的比例分别为11.4％、12.5％、9.9％和21.6％。过去3个月中，学生家长食用酱油类、味精／鸡精、豆瓣酱等、腐乳等、咸菜、花生酱、沙拉酱等的频率≥7次／周的比例分别为24.5％、24.5％、5.1％、1.6％、3.0％和1.6％。学生家长食用薯条／薯片、方便面、加工肉制品、盐坚果、果脯的频率≥4次／周的比例分别为2.6％、3.1％、5.9％、9.0％和4.4％。影响因素分析显示：与对照组相比，40岁及以下家长使用低钠盐的可能性分别增加24.7％；不识字／小学、初中／高中的家长使用低钠盐的可能性分别降低60.9％、32.3％。父亲食用含盐高的调味品的可能性增加24.4％；40岁以下家长食用含盐高的调味品的可能性降低27.5％。不识字／小学、初中／高中文化程度、家务／待业／离退休人员、农牧业／设备操作人员食用含盐高食品的可能性降低，分别为43.7％、23.0％、13.0％和24.0％。家庭收入低、中等、不知道的家长食用含盐高食品的可能性增加99.4％、63.7％、84.2％。结论四城市部分中小学生家长仍存在不知晓低钠盐、消费调味品及含盐高的食品频次较高的现象，因此应加强盐与健康相关知识的营养教育，减少其盐的摄入量，预防和控制高血压的发生。