Correlation between dietary patterns and impaired fasting glucose in adults aged 30 – 79 years in Chongqing city
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摘要:
目的 分析重庆市成人膳食模式与空腹血糖受损(IFG)之间关系,为采用合理膳食模式预防糖尿病提供科学依据。 方法 于2018年9月 — 2019年2月抽取重庆市30~79岁常住居民共计19862人进行调查,内容包括问卷调查、个人食物频率调查、体格检查与生物样本检测。采用SPSS 25.0软件对数据进行处理,组间比较采用χ2检验,应用因子分析法分析膳食模式,采用多因素logistic回归模型分析膳食模式与IFG关系。 结果 19862名调查对象中IFG患者共计1496例,患病率为7.53 %,因子分析得出4种膳食模式,分别为蛋奶模式、动物性模式、谷薯蔬菜模式和面食腌菜模式。在调整相关因素后发现,与动物性模式T4水平相比,T2水平IFG患病风险较低(OR = 0.841,95 % CI = 0.716~0.989);面食腌菜模式T1、T2水平相较于T4水平IFG患病风险降低(OR = 0.853,95 % CI = 0.730~0.998;OR = 0.839,95 % CI = 0.721~0.977)。 结论 膳食模式与成年人群IFG患病密切相关,面食腌菜模式和动物性模式在预防IFG中更有实际意义。 -
关键词:
- 膳食模式 /
- 空腹血糖受损(IFG) /
- 因子分析
Abstract:Objective To analyze the relationship between dietary patterns and impaired fasting glucose (IFG) in adults of Chongqing city and to provide evidences for adopting reasonable dietary patterns to prevent diabetes in the population. Methods Using stratified multistage random cluster sampling, we recruited 19 862 permanent residents aged 30 – 79 years in Chongqing municipality. Face-to-face interviews with a general questionnaire and Food Frequency Questionnaire, physical examination, and laboratory test were conducted among the residents from September 2018 through February 2019. Data process and analysis were performed with SPSS 25.0. Chi-square test was used to assess between group differences. Factor analysis was adopted to distinguish dietary patterns and logistic regression models were used to analyze associations of dietary patterns with IFG. Results Of the residents, 1 496 (7.53%) individuals with IFG were detected. Factor analysis revealed four dietary patterns among the residents, including patterns of egg and milk, animal foodstuff, cereal/potato and vegetable, and pasta and pickles. After adjusting for potential confounding factors, the results of logistic regression analysis showed that in terms of animal foodstuff pattern, the residents with lower scores were at a decreased risk of IFG (odds ratio [OR] = 0.841, 95% confidence interval [95% CI]: 0.716 – 0.989) compared to those with the highest scores; while in regard to pasta and pickles pattern, the residents with the lowest and lower scores were at a decreased risk of IFG (for those with the lowest scores: OR = 0.853 [95% CI: 0.730 – 0.998]; for those with lower scores: OR = 0.839 [95% CI: 0.721 – 0.977]) in comparison with those with the highest scores. Conclusion Among 30 – 79 years old residents in Chongqing city, dietary factors are related closely to the prevalence of impaired fasting glucose and the influence of animal foodstuff pattern and pasta and pickles pattern are more significant in the prevention of the disorder. -
Key words:
- dietary pattern /
- impaired fasting glucose /
- factor analysis
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表 1 不同人口学特征人群IFG患病率比较
人口学特征 调查人数 IFG患病数 患病率(%) χ2 值 P 值 性别 男性 9099 780 8.57 26.10 < 0.001 女性 10763 716 6.65 年龄(岁) < 40 3882 85 2.19 430.81 < 0.001 40~49 6776 373 5.50 50~59 4340 409 9.42 60~69 3435 424 12.34 ≥ 70 1429 205 14.35 年收入(万元) < 2 4723 402 8.51 20.07 < 0.001 2~ 6904 533 7.72 6~ 4156 315 7.58 ≥ 10 4079 246 6.03 工作类型 脑力活动 4847 241 4.97 109.32 < 0.001 轻体力活动 5119 326 6.37 重体力活动 3728 322 8.64 无业/退休 6168 607 9.84 饮酒 否 16399 1143 6.97 42.66 < 0.001 是 3463 353 10.19 BMI 低 324 11 3.40 333.14 < 0.001 正常 8766 388 4.43 超重 8026 701 8.73 肥胖 2746 396 14.42 中心性肥胖 否 13717 752 5.48 267.46 < 0.001 是 6145 744 12.11 静坐时间(h/d) < 3 12502 877 7.01 13.11 0.001 3~5 6039 511 8.46 > 5 1319 108 8.19 身体活动 不充足 300 34 11.33 6.32 0.012 充足 19562 1462 7.47 高血压 否 13387 670 5.00 376.55 < 0.001 是 6475 826 12.76 表 2 膳食模式及其因子载荷
项目 蛋奶模式 动物性模式 谷薯蔬菜模式 面食腌菜模式 食物类别 因子载荷 食物类别 因子载荷 食物类别 因子载荷 食物类别 因子载荷 食物类别 乳类 0.651 红肉 0.677 薯类 0.670 面食 0.904 蛋类 0.576 家禽 0.671 蔬菜 0.554 腌菜 0.317 水果 0.547 海鲜/水产 0.590 大米 0.501 杂粮 0.422 杂粮 0.364 豆制品 0.392 特征值 1.556 1.399 1.304 1.046 方差贡献率(%) 11.972 10.760 10.029 8.044 累计方差贡献率(%) 11.972 22.732 32.761 40.805 表 3 膳食模式与IFG相关性多因素logistic回归分析
因素 参照组 b P 值 OR 值 95 % CI b P 值 a OR 值 a 95 % CI 蛋奶模式 T1 T4 0.220 0.004 1.246 1.073~1.446 0.104 0.207 1.109 0.944~1.303 T2 0.126 0.104 1.135 0.974~1.321 0.098 0.231 1.103 0.940~1.294 T3 0.080 0.307 1.083 0.929~1.263 0.062 0.442 1.064 0.908~1.248 动物性模式 T1 T4 0.126 0.086 1.134 0.982~1.309 – 0.026 0.747 0.974 0.832~1.141 T2 – 0.151 0.053 0.860 0.738~1.002 – 0.173 0.036 0.841 0.716~0.989 T3 – 0.097 0.204 0.907 0.780~1.055 – 0.111 0.163 0.895 0.766~1.046 谷薯蔬菜模式 T1 T4 – 0.399 0.000 0.671 0.571~0.778 – 0.026 0.751 0.974 0.829~1.144 T2 – 0.303 0.000 0.739 0,639~0.854 – 0.045 0.569 0.956 0.820~1.115 T3 – 0.249 0.001 0.780 0.676~0.900 – 0.093 0.221 0.911 0.785~1.057 面食腌菜模式 T1 T4 – 0.446 0.000 0.640 0.552~0.743 – 0.158 0.047 0.853 0.730~0.998 T2 – 0.395 0.000 0.673 0.582~0.780 – 0.176 0.024 0.839 0.721~0.977 T3 – 0.228 0.001 0.796 0.691~0.916 – 0.089 0.232 0.915 0.792~1.058 注:a 为调整OR值,调整因素为城乡、性别、年龄、年收入、工作类型、BMI、中心性肥胖、身体活动、静坐时间、饮酒和高血压。 -
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