重庆市251例门诊高血压患者的膳食结构调查

Dietary Pattern of Outpatients with Hypertension: An investigation of 251 cases in Chongqing

目的了解高血压患者的饮食现状。方法采用连续3天24小时膳食回顾法对门诊427例(高血压251例,非高血压176例)成年人进行膳食结构调查。结果高血压组粮谷类和畜禽类平均每标准人日摄入量[(268.8±92.8)g和(64.7±49.4)g]低于非高血压组[(310.8±105.8)g和(87.9±61.8)g],而奶类的摄入量[(170.7±122.5)g]高于非高血压组[(120.6±139.1)g],差异均有统计学意义(P<0.05);高血压组鱼虾、蛋、豆、油及蔬菜的摄入合理率低,分别为1.2%(3/251)、8.4%(21/251)、21.9%(55/251)、28.7%(72/251)及37.5%(94/251)。非高血压组鱼虾、豆、油及水果的摄入合理率较低,分别为2.3%(4/176)、19.3%(34/176)、22.2%(39/176)及23.9%(42/176);高血压组各类食物摄入均衡率为23.5%(59/251),非高血压组为17.0%(30/176);且高血压组男性比女性摄入更均衡,差异有统计学意义(P<0.05)。结论高血压患者根据自身各种营养缺乏的需求,合理增加鱼虾、蔬菜及豆类和减少蛋及油类等食物;开展合理膳食、多样化膳食及优化食物摄入非药物疗法的健康教育,最终提高患者的生活质量。

Objective To understand the dietary status of patients with hypertension. Methods A 24-hour diet recall was conducted for 3 consecutive days in 427 adults（for hypertension group n=251,and for control group n=176）to survey their dietary structure. Results The average daily intakes of grain and livestock in the hypertension group [（268.8±92.8） g,（64.7±49.4） g] were lower than those in the control group [（310.8 ±105.8）g,（87.9±61.8） g],but the average daily intake of milk in hypertension group [（170.7±122.5） g] was higher than that in the control group [（120.6±139.1） g],with statistically significant differences（P〈0.05）.The reasonable rates of intakes of fish,eggs beans,oil and vegetables in the hypertension group were 1.2%（3/251）,8.4%（21/251）,21.9%（55/251）,28.7%（72/251）,and 37.5%（94/251） respectively.The reasonable rates of fish,beans,oil and fruits in the control group were 2.3%（4/176）,19.3%（34/176）,22.2%（39/176）,and 23.9%（42/176） respectively.The rate of balanced diet in the hypertension group was 23.5%（59/251）,17.0 %（30/176） in the control group,and higher in males than in females in the hypertension group（P〈0.05）. Conclusion The patients with hypertension should reasonably increase the intakes of fish,vegetables and beans;and reduce intakes of eggs and oil according to their own dietary conditions.Health education on non-drug therapies including reasonable diet,diet diversity and optimization of food intakes should be undertaken to improve quality of life of the patients.