CAJ | 학술논문

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。
목적：료해침양시、무한시、성도시、엄주시중소학생가장조미품、함염고적식품소비상황，탐토기영향인소，위진일보개전감염간예조시제공기출자료화과학의거。방법종사성시채용분층수궤정군추양적방법추취13816명가장진행문권조사。채용 Logistic 모형분석불동지구、성별、년령、문화정도、직업、가정수입등대학생가장사용저납염、식용함염고적조미품급식품적영향。결과침양시、무한시、성도시、엄주시중소학생가장경상／총시사용저납염적비례분별위11.4％、12.5％、9.9％화21.6％。과거3개월중，학생가장식용장유류、미정／계정、두판장등、부유등、함채、화생장、사랍장등적빈솔≥7차／주적비례분별위24.5％、24.5％、5.1％、1.6％、3.0％화1.6％。학생가장식용서조／서편、방편면、가공육제품、염견과、과포적빈솔≥4차／주적비례분별위2.6％、3.1％、5.9％、9.0％화4.4％。영향인소분석현시：여대조조상비，40세급이하가장사용저납염적가능성분별증가24.7％；불식자／소학、초중／고중적가장사용저납염적가능성분별강저60.9％、32.3％。부친식용함염고적조미품적가능성증가24.4％；40세이하가장식용함염고적조미품적가능성강저27.5％。불식자／소학、초중／고중문화정도、가무／대업／리퇴휴인원、농목업／설비조작인원식용함염고식품적가능성강저，분별위43.7％、23.0％、13.0％화24.0％。가정수입저、중등、불지도적가장식용함염고식품적가능성증가99.4％、63.7％、84.2％。결론사성시부분중소학생가장잉존재불지효저납염、소비조미품급함염고적식품빈차교고적현상，인차응가강염여건강상관지식적영양교육，감소기염적섭입량，예방화공제고혈압적발생。
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.