| 532 | 16 | 106 |
| 下载次数 | 被引频次 | 阅读次数 |
目的探究人群中辛辣食物摄入与超重和肥胖的关系,为肥胖膳食预防提供理论依据。方法本研究数据来自中国慢性病前瞻性研究(China Kadoorie Biobank,CKB)哈尔滨市2004—2008年的横断面人群,采用整群随机抽样方法纳入57 555名30～79岁(男性23 254人,女性34 301人)研究对象。通过面对面问卷调查获得人口学信息及吸烟、饮酒等生活习惯信息,采用食物频率问卷获取各类食物包括辛辣食物摄入信息,体格检查获得身高、体重等指标,并应用Logistic回归方法分析辛辣食物摄入及其与偏爱肉食/素食膳食习惯的交互作用对超重与肥胖风险的影响。结果与摄入辛辣食物频率低的人群相比,摄入辛辣食物频率高的人群超重和肥胖的风险在男性中增加了29%(OR=1.285,95%CI 1.251～1.319,P<0.001),在女性中增加了33%(OR=1.329,95%CI 1.294～1.364,P<0.001)。与摄入微辣食物的人群相比,摄入极辣食物人群男女超重和肥胖的风险分别增加了20%(OR=1.198, 95%CI 1.137～1.259,P=0.011)和19%(OR=1.194, 95%CI 1.141～1.247,P=0.003)。在男性人群中,偏好肉食,且辛辣食物摄入频率及程度高的人群,超重和肥胖的风险最高,偏好肉食/素食的膳食习惯与辛辣食物摄入两因素间存在交互作用(P<0.001)。结论辛辣食物的摄入可能增加超重和肥胖的风险,同时减少辛辣食物和肉食的摄入可能能够更有效地预防超重和肥胖。
Abstract：OBJECTIVE To explore the relationship between spicy food intake and overweight or obesity in the population, and provide theoretical basis for dietary prevention of obesity. METHODS The data of this study was collected from the cross-sectional population of China Kadoorie Biobank(CKB) in Harbin from 2004 to 2008. A cluster random sampling method was used to select 57 555 subjects aged 30-79(23 254 males and 34 301 females). Demographic information and habits information such as smoking and drinking were obtained by face-to-face questionnaires. Food frequency questionnaires were used to obtain information on various foods including spicy food intake. Physical examination was used to obtain indicators of height and weight. Logistic regression method was used to analyze the influence of spicy food intake and its interaction with predilection for meat/vegetarian diet on the risk of overweight and obesity. RESULTSCompared with people who intake spicy foods with low frequency, the risk of overweight and obesity in people with a high frequency of intake spicy foods increased by 29%(OR=1.285, 95%CI 1.251-1.319, P<0.001) in males and 33%(OR=1.329, 95%CI 1.294-1.364, P<0.001) in females. Compared with the people who intake spicy food with a slightly intensity, the risk of overweight and obesity in males and females with a extremely intensity of intake spicy foods increased by 20%(OR=1.198,95%CI 1.137-1.259, P=0.011) and 19%(OR=1.194,95%CI 1.141-1.247, P=0.003), respectively. In the male population, the risk of overweight and obesity was the highest among those who preferred meat and had high frequency and degree of spicy food intake. There was an interaction between meat/vegetarian preference and spicy food intake(P<0.001). CONCLUSION Intake spicy food can increase the risk of overweight and obesity, while reducing the intake of spicy foods and meats can be more effective in prevent overweight and obesity.
[1] ABARCA G L,ZIAD A A,ZARGAR A H,et al.Worldwide trends in body-mass index,under weight,overweight,and obesity from 1975 to 2016:a pooled analysis of 2416 population-based measurment studies in 128.9 million children,adolescents,and adults[J].Lanet,2017,390(10113):2627-2642.
[2] XU L,LAM T H.Stage of obesity epidemic model:learning from tobacco control and advocacy for a framework convention on obesity control [J].J Diabetes,2018,10(7):564-571.
[3] 段若男,薛红妹,刘言,等.成都市儿童青少年饮食行为状况及其与超重肥胖关系研究 [J].卫生研究,2015,44(4):576-580.
[4] 薛勇,陈云,赵艾,等.学龄儿童不良饮食行为对超重和肥胖的影响[J].卫生研究,2014,43(5):764-767.
[5] MUSHTAG M U,GULL S,MUSHTAG K,et al.Dietary behaviors,physical activity and sedentary lifestyle associated with overweight and obesity,and their socio-demographic correlates,among Pakistani primary school children [J].Int J Behav Nutr Phys Act,2011,8:2-13.
[6] KAWADA T,HAGIHARA K I,IWAI K.Effects of capsaicin on lipid metabolism in rats fed a high fat diet [J].J Nutr,1986,116(7):1272-1278.
[7] TREMBLAY A,ARGUIN H,PANAHI S.Capsaicinoids:a spicy solution to the management of obesity [J].Int J Obes (Lond),2016,40(8):1198-1204.
[8] SHI Z,RILEY M,TAYLOR A W,et al.Chilli consumption and the incidence of overweight and obesity in a Chinese adult population [J].Int J Obes (Lond),2017,41(7):1074-1079.
[9] CHEN Z,LEE L,CHEN J,et al.Cohort profile:the Kadoorie Study of Chronic Disease in China (KSCDC) [J].Int J Epidemiol,2005,34 (6):1243-1249.
[10] CHEN Z,CHEN J,COLLINS R,et al.China Kadoori Biobank of 0.5 million people:survey methods,baseline characteristics and long-term follow-up[J].In J Epidemiol,2011,40 (6):1652-1666.
[11] 李立明,吕筠,郭彧,等.中国慢性病前瞻性研究:研究方法和调查对象的基线特征[J].中华流行病学杂志,2012,33 (3):249-255.
[12] SUN D,LV J,CHEN W,et al.Spicy food consumption is associated with adiposity measures among half a million Chinese people:the China Kadoorie Biobank Study [J].BMC Public Health,2014,14(1293):4-10.
[13] 中华人民共和国卫生部疾病预防控制局.中国成人身体活动指南 [M].北京:人民卫生出版社,2011.
[14] WHITING S,DERBYSHIRE E,TIWARI B K.Capsaicinoids and capsinoids.A potential role for weight management?A systematic review of the evidence [J].Appetite,2012,59(2):341-348.
[15] YOSHIOKA M,ST-PIERRE S,DRAPEAU V,et al.Effects of red pepper on appetite and energy intake [J].Br J Nutr,1999,82(2):115-123.
[16] NILIUS B,APPENDINO G.Spices:the savory and beneficial science of pungency [J].Rev Physiol Biochem Pharmacol,2013,164:1-76.
[17] YANG K,LI Y,MAO Z,et al.Relationship between spicy flavor,spicy food intake frequency,and general obesity in a rural adult Chinese population:the Rural Diab study [J].Nutr Metab Cardiovasc Dis,2011,28(3):252-261.
[18] SO E,KIM J,JOO S,et al.Association of dietary patterns with overweight risk and all-cause mortality in children with cancer [J].Nutr Res Pract,2017,11(6):492-499.
[19] SHERMAN P W,HASH G A.Why vegetable recipes are not very spicy [J].Evol Hum Behav,2001,22(3):147-163.
[20] REINBACH H C,MARTINUSSEN T.Effects of hot spices on energy intake,appetite and sensory specific desires in humans [J].Food Qual Prefer,2010,21(6):655-661.
基本信息:
DOI：10.19813/j.cnki.weishengyanjiu.2019.03.006
中图分类号:R589.2
引用信息:
[1]徐倩,闫世春,王驰,等.辛辣食物摄入增加超重和肥胖的风险[J].卫生研究,2019,48(03):374-379.DOI:10.19813/j.cnki.weishengyanjiu.2019.03.006.
基金信息:
国家重点研发计划精准医学研究重点专项(No.2016YFC0900500,2016YFC0900501); 香港Kadoorie Charitable基金; 英国Wellcome Trust(No.202922/Z/16/Z,088158/Z/09/Z,104085/Z/14/Z)
2019-05-21
2019-05-21