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中国2016 — 2017年12～17岁走读生和寄宿生烹调油与烹调盐摄入比较分析

Intake of cooking oil and salt among day students and boarders aged 12 − 17 years in China, 2016 − 2017: a comparative analysis on data of China National Nutrition and Health Survey

    摘要
  • 摘要:
      目的   比较分析2016 — 2017年中国12～17岁走读生和寄宿生的烹调油与烹调盐摄入状况，为中国学校食堂及相关部门制定减油减盐政策提供科学依据。
      方法  对2016 — 2017年中国学龄儿童与乳母营养健康监测数据进行分析；采用多阶段分层随机抽样方法，在全国31省（自治区、直辖市）抽取275个监测点对7265名12～17岁儿童进行营养健康监测；采用食物秤称重记录家庭或学校食堂连续3 d烹调油和烹调盐的摄入量，同时记录用餐人次数，依据用餐人员的膳食能量比计算个体烹调油和烹调盐的摄入量。
      结果  12～17岁走读生和寄宿生烹调油平均摄入量中位数分别为31.1和30.6 g/d，差异无统计学意义（P > 0.05）；走读生和寄宿生的烹调油日均摄入量中位数在性别、城乡、南北方及东中西部方面差异均有统计学意义（均P < 0.01）；走读生和寄宿生烹调油日均摄入量超出推荐值30 g的比例分别为52.4%和51.9%，差异无统计学意义（P > 0.05）。走读生、寄宿生烹调盐平均摄入量中位数分别为6.5和6.6 g/d，差异无统计学意义（P > 0.05）；走读生、寄宿生烹调盐日均摄入量中位数在性别、南北方及东中西部方面差异均有统计学意义（均P < 0.05），走读生城乡差异亦有统计学意义（P < 0.01）；走读生、寄宿生烹调盐日均摄入量超出推荐值5 g的比例分别为65.6%和67.1%，差异无统计学意义（P > 0.05）。
      结论  12～17岁走读生与寄宿生烹调油和烹调盐日均摄入量中位数差异无统计学意义，≥ 50%的走读生和寄宿生烹调油和烹调盐均摄入过多。

     

    Abstract:
      Objective  To examine the intake of cooking oil and salt among day students and boarders aged 12 − 17 years in China in 2016 – 2017 for providing evidence to the development of effective measures on reducing cooking oil and salt intake in the students.
      Methods  The data on 3 492 day students and 3 773 boarders aged 12 − 17 years were extracted from China National Nutrition and Health Survey conducted during 2016 – 2017 at 275 surveillance sites selected with multistage stratified random sampling in 31 provincial-level administrative divisions. Three-day consecutive weighing of household or school canteen cooking oil and salt use were adopted to measure the participants′ cooking oil and salt intake.
      Results  The median of cooking oil intake was 31.1 grams/day (g/d) for the day students and 30.6 g/d for the boarders and there was no significant difference between the medians of the two student groups (P > 0.05); but there were significant gender and residential region (urban-rural, north-south, east-middle-west) differences in the median of cooking oil intake for both day students and boarders (P < 0.01 for all). The percentages of the day students and boarders with the intake of cooking oil exceeding 30 g/d (being recommended in the Dietary Guidelines for Chinese Residents – 2022) were 52.4% and 51.9% ,respectively, without significant difference (P > 0.05). The median of table salt intake of the day students and boarders were 6.5 g/d and 6.6 g/d and there was no significant difference between the medians of the two student groups (P > 0.05); but there were significant gender and residential region (north-south, east-middle-west) differences in the median of table salt intake for both day students and boarders（all P < 0.05) and there was urban-rural difference in the median for the boarders (P < 0.01). The percentages of the day students and boarders with the intake of table salt exceeding 5 g/d (being recommended in the Dietary Guidelines for Chinese Residents – 2022) were 65.6% and 67.1% ,respectively, without significant difference (P > 0.05).
      Conclusion  There were no significant differences in the medians of daily intake of cooking oil and table salt between the day students and boarders aged 12 – 17 years in China and more than 50% of the day students and boarders had the cooking oil and table salt intake exceeding the amount recommended in national dietary guidelines.

     

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