广州市555名40～65岁居民膳食现况调查

Cross-sectional investigation on diet in Guangzhou City residents aged from 40 to 65 years old

目的了解广州市555名40～65岁居民的膳食营养状况，为当地居民合理膳食提供科学依据。方法招募广州市民555名（男188名，女367名），用食物模具量化的食物频数问卷（foodfrequencyquestionnaire，FFQ）和三日膳食回顾调查研究居民每日摄入食物种类和数量，与中国居民膳食营养素参考摄入量及膳食平衡宝塔相比，评价受调查者的营养素摄人状况。结果（1）膳食特点：以粮谷类（306．6±100．5）g／d为主要能量来源；畜禽肉（128．0±87．7）g／d和食用油（36．7±13．0）g／d摄人过量；奶类（108．8±115．4）g／d和豆制品（25．0±26．0）g／d摄入不足；蔬菜摄入量为（572．1±235．5）g／d；水果摄入量（186．3±132．9）g／d。（2）膳食能量为（2128．5±523．0）kcal／d，碳水化合物摄入量（285．6±75．1）g／d，供能比（54．5±7．4）％；蛋白质摄人量（83．1±28．1）g／d，供能比（15．7±3．2）％；脂肪摄入量（82．9±28．6）g／d，供能比（29．7±6．6）％，饱和脂肪酸（saturatedfattyacid，SFA）：单不饱和脂肪酸（monounsaturatedfattyacid，MUFA）：多不饱和脂肪酸（polyunsaturatedfattyacid，PUFA）为1：1．5：1，胆固醇摄人量（335．7±174．6）g/d。结论该人群的膳食需要改进的方面包括控制食用油摄人量在25g／d以内，通过增加禽肉和大豆类的摄人次数和数量以减少畜肉的摄入，最终达到减少胆固醇的摄人。

Objective To investigate the dietary and nutritional status of 40-65 years old residents in Guangzhou and provide basic information for nutrition improvement. Methods 555 subjects （ 188 men and 367 women） were recrui- ted in Guangzhou. Subjects were asked to complete a detailed health and lifestyle questionnaire. The dietary fatty acids and other nutrient intakes were assessed with a food frequency questionnaire （FFQ） and 3-day 24-hr recall, and derived from the Chinese Food Composition Table 2002. Results （ 1 ） Cereals was the main source of energy （ 306. 6 ±100. 5 ） g, meats （ 128. 0 ± 87. 7） g/d and oil （36. 7 ± 13. 0） g/d were excessive intake, milks （ 108. 8 ± 115.4） g/d and soybean products （ 25.0 ±26. 0 ） g/d were inadequate intake. Vegetable intake was （ 572. 1± 235.5 ） g/d, fruits intake was （ 186. 3± 132. 9） g/d. （2） Total energy intake was （2 128.5 ±523.0） kcal/d. Carbohydrate was （285.6±75. 1 ） g/d, comparing （54.5% ±＋7.4）% of energy. Protein was （83.1 ±28.1） g/d, comparing （15.7 ±3.2）% of energy. Fat was （82. 9 ± 28.6） g/d, comparing （29. 7 ± 6. 6） % of energy, and cholesterol was （335.7 ± 174. 6） g/d, saturated fatty acid （SFA） ： mono unsaturated fatty acid （MUFA） ： polyunsaturated fatty acid （PUFA） was 1： 1.5： 1. Conclusions The di- etary improvements should be addressed in decreasing oil intake to 25 g/d, increasing poultry and soybean intake, so as to reduce the intake of meat, and reduce the intake of cholesterol ultimately.