卫生研究

目的了解沈阳市、武汉市、成都市、广州市中小学教师盐与健康知识水平、相关行为,及知识对行为的影响。方法利用2014年中国城市居民盐知信行调查数据,从四城市采用分层随机整群抽样的方法抽取2518名(男性708名,女性1810名)中小学教师作为研究对象,采用自填问卷的方式收集教师摄盐知识与行为状况,采用SAS 9.4软件进行数据清理和分析。结果四城市中小学教师中50.9%的教师知道中国健康成人每日盐的推荐摄入量是6 g;66.0%的教师知道食盐中的钠元素对健康有影响;85.3%的教师知道长期吃较咸的食物增加高血压风险。女性、40岁及以上、大专及以下、家庭经济水平较高的人群知晓盐推荐摄入量的比例更高(P<0.05);女性、家庭经济水平较高的人群知晓钠对健康的影响的比例更高(P<0.05);女性、本科及以上、家庭经济水平较高的人群知晓吃较咸食物增加高血压风险的比例更高(P<0.05)。80.1%的教师知道预包装食品上有营养标签,19.7%的教师知道食品营养标签中必须标示能量和核心营养素。教师是否知晓营养标签及其标识内容,其营养标签的使用情况不同(P<0.05)。在过去3个月中,21.4%的教师做饭炒菜时经常使用低钠盐;仅有4.2%的教师经常使用限盐勺控制家人的用盐量;25.4%的教师在购买食物时经常选择一些含盐较低的食物;在外就餐时仅有15.1%的教师会要求把饭菜做得清淡些。女性、家庭经济水平较高、知晓盐推荐摄入量、知晓钠对健康有影响、知晓高盐饮食引起高血压、家人患有高血压、主动了解盐与健康知识的教师经常使用低钠盐的比例更高(P<0.05)。大专及以下、主动了解盐与健康知识的教师经常使用限盐勺的比例更高(P<0.05)。40岁及以上、大专及以下、家庭经济水平较高、知晓盐推荐摄入量、知晓钠对健康有影响、知晓高盐饮食引起高血压、家人未患高血压、主动了解盐与健康知识的教师经常选择低盐食物的比例更高(P<0.05)。40岁及以上、大专及以下、不知晓盐推荐摄入量、不知晓高盐饮食引起高血压、不知晓家人是否患高血压、主动了解盐与健康知识的教师在外就餐时要求少放盐的比例更高(P<0.05)。教师是否知晓酱油、酱类、油条中含有较多的盐,其相应食品的消费情况不同(P<0.05)。教师是否知晓营养标签及其标识内容,其营养标签的使用情况不同(P<0.05)。结论 2014年中国四城市中小学教师掌握了一定的盐与健康的知识,但控盐行为有待提高。

OBJECTIVE To learn the knowledge level on "salt and health", and analyze the influence on related behavior among school teachers in four Chinese cities. METHODS The data of 2014 salt KAP among urban residents in China was used, with stratified random cluster sampling, a total of 2518(male 708,female 1810) school teachers were selected from four cities of China, including Shenyang, Wuhan, Chengdu and Guangzhou city. Self-filled questionnaire was used to collect the information on the salt intake knowledge and behavior. The statistical software package SAS version 9.4 was used for data analysis. RESULTS Among the teachers in four Chinese cities, about 50.9% of them knew the recommendation of salt intake, about 66.6% of them knew sodium in the salt may influence health. Approximately 85.3% of them knew eating long-term salty food may cause hypertension. The proportions of knowing salt intake among female, 40 years and older, below the undergraduate, higher family income teachers were higher than their counterparts(P<0.05). The proportions of knowing the health influence of sodium among female, higher family income teachers were higher than their counterparts(P<0.05). The proportions of knowing that eating long-term salty food may cause hypertension among female, undergraduate and above, higher family income teachers were higher than their counterparts(P<0.05). About 80.1% of them knew the nutrition labeling on the package food, about 19.7% of them knew the nutrition labeling contents. Teachers utilized nutrition labeling differently owing to their knowledge on the labeling contents(P<0.05). In the past three months, about 21.4% of the teachers always use low-sodium salt when cooking, only 4.2% of them always control their family′s salt intake by using salt control spoon, about 25.4% of them always choose low-sodium food when purchasing, only 15.1% of the teachers requested the meals cooked lightly when eating out. The proportions of teachers who used low-sodium salt among female, higher family income, knowing salt intake recommended, knowing the health influence of sodium, knowing that long-term salty food may cause hypertension, active learning related knowledge, family members suffering from hypertension were higher than their counterparts(P<0.05). The proportions of using salt control spoon among teachers under Bachelor′s degree, active learning related knowledge were higher than their counterparts(P<0.05). The proportions of teachers purchasing low-sodium food among 40 years and older, under Bachelor′s degree, higher family income, knowing salt intake recommended, knowing the health influence of sodium, knowing that long-term salty food may cause hypertension, family members not suffering from hypertension, active learning related knowledge were higher than their counterparts(P<0.05). The proportions of teachers requesting the meals cooked slightly when eating-out among 40 years and older, under Bachelor′s degree, not knowing salt intake recommended, not knowing that long-term salty food may cause hypertension, not knowing if their family members suffered from hypertension, active learning related knowledge were higher than their counterparts(P<0.05). The teachers consumed soy sauce, bean paste, fried bread stick differently owing to their knowledge about this(P<0.05). CONCLUSION The teachers in the four cities have grasped some knowledge on salt and health, but their related behaviors should be improved to reduce the salt intake.