基于潜在类别分析的中国≥18岁人群膳食知识与食物偏好的关联性分析
Association Between Dietary Knowledge and Food Preferences in Residents Aged 18 and Over in China Based on Latent Class Analysis
查看参考文献18篇
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文摘
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目的分析中国≥18岁人群食物偏好特征,探讨膳食知识与食物偏好的关联,为促进健康饮食提供参考依据。方法基于2015年中国健康与营养调查横断面数据,采用潜在类别分析对8 783名≥18岁人群食物偏好进行分类,采用多因素无序多分类Logistic回归评价膳食知识与食物偏好潜类别的关联性。结果中国≥18岁人群食物偏好可分为少蔬菜(3.28%)、欠缺(11.20%)、多样(4.19%)、健康偏好(81.33%)4种潜类别。研究对象具备膳食知识的比例为36.87% (3 238/8 783)。4类食物偏好者的膳食知识知晓情况差异有统计学意义(P均<0.001)。调整性别、年龄、城乡分布、文化程度和家庭年收入后,膳食知识知晓评分每增加1分,研究对象的食物偏好为少蔬菜、欠缺、多样偏好的可能性分别降低22% (OR =0.78, 95%CI =0.76 ~ 0.80, P < 0.001)、13% (OR = 0.87, 95% CI = 0.86 ~ 0.89, P < 0.001)、 3% (OR =0.97, 95%CI =0.94 ~1.00, P =0.030)。此外,与不具备膳食知识者相比,具备膳食知识者的食物偏好为少蔬菜、欠缺、多样偏好的可能性分别降低77% (OR =0.23, 95%CI =0.16 ~0.32, P <0.001)、55% (OR =0.45, 95%CI = 0.39 ~0.53, P <0.001)、23% (OR =0.77, 95%CI =0.61 ~0.96, P =0.023)。结论中国≥18岁人群食物偏好可分为少蔬菜、欠缺、多样和健康偏好4种类别,其中健康偏好的比例最高;膳食知识知晓水平越低,越有可能为非健康食物偏好。 |
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其他语种文摘
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Objective To investigate the food preferences and explore the potential association between dietary knowledge and food preferences in residents aged 18 and over in China, so as to provide a basis for promoting healthy diets. Methods The latent class analysis was carried out with the 2015 cross-sectional data of China health and nutrition survey to categorize the food preferences among 8 783 residents aged 18 and over. Multinomial Logistic regression was adopted to assess the association between and dietary knowledge and food preferences. Results The food preferences of the residents aged 18 and over in China were classified into preference for less vegetable (3.28%), lack of preference (11.20%), diverse preferences (4.19%), and preference for healthy diets (81.33%). The proportion of the adults with dietary knowledge was 36.87% (3 238/8 783). The dietary knowledge varied in the adults with different food preferences (all P < 0.001). After adjusting for gender, age, urban and rural distribution, education background, and annual household income, for each point increase in the dietary knowledge score, there was an estimated reduction of 22% in the probability of preferring less vegetables (OR = 0.78, 95% CI = 0.76 - 0.80, P < 0.001), 13% in the probability of lacking preference (OR =0.87, 95%CI =0.86 -0.89, P <0.001), and 3% in the probability of having diverse preferences (OR =0.97, 95% CI = 0.94 - 1.00, P = 0.030). Compared with those lacking dietary knowledge, the individuals with dietary knowledge had a 77% less probability of preferring less vegetables (OR = 0.23, 95%CI =0.16 -0.32, P <0.001), a 55% less probability of lacking preference (OR =0.45, 95%CI =0.39 - 0.53, P <0.001), and a 23% less probability of having diverse preferences (OR = 0.77, 95% CI = 0.61 - 0.96, P =0.023). Conclusions The residents aged 18 and over in China presented four food preferences, including preference for less vegetables, lack of preference, diverse preferences, and preference for healthy diets, the last of which had the highest proportion. The individuals with lower levels of dietary knowledge have higher probability of preferring unhealthy food. |
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来源
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中国医学科学院学报
,2023,45(5):730-736 【核心库】
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DOI
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10.3881/j.issn.1000-503X.15582
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关键词
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膳食知识
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食物偏好
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潜在类别分析
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地址
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广东药科大学公共卫生学院流行病与卫生统计学系, 广州, 510310
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语种
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中文 |
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文献类型
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研究性论文 |
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ISSN
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1000-503X |
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学科
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预防医学、卫生学 |
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基金
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国家自然科学基金
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文献收藏号
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CSCD:7587652
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