2015年唐山市钢铁高温作业工人的膳食质量

Dietary quality among heat-exposed steelworkers in Tangshan City in 2015

目的评价钢铁高温作业工人的膳食质量,发现膳食问题。方法采用整群随机抽样方法于2015年5-6月从唐山某钢铁集团炼钢厂抽取3个车间,所有从事高温作业的工人共301人作为调查对象,应用3天24 h膳食回顾法进行膳食调查,应用调整后的膳食平衡指数评价其膳食质量。结果钢铁高温作业工人膳食负端分为26~39分,正端分为14~20分,膳食质量距为49. 85±7. 3,处于中度膳食失衡状态的159人(52. 8%),处于高度膳食失衡状态的131人(43. 5%)。高温作业Ⅳ级的工人负端分(33. 7±6. 3)和膳食质量距(51. 1±7. 1)均高于高温作业Ⅱ级[(27. 7±6. 0)和(44. 9±7. 2)]和Ⅲ级[(28. 5±5. 7)和(45. 1±6. 1)]的工人(P<0. 05)。225人(74. 8%)属于膳食模式E;工人蔬菜、水果、豆类摄入量以及工间饮水量和盐类分值在0~1即摄入量达到高温作业建议量的分别占9. 3%、11. 0%、43. 8%、17. 3%和1. 7%,所有301人(100%)的奶类和鱼虾类摄入量均未达到膳食宝塔推荐量;278人(92. 4%)和254人(84. 4%)的肉类和蛋类摄入量达到或超过膳食宝塔推荐量。结论被调查的钢铁高温作业工人膳食结构不合理,工间饮水、蔬菜、水果、奶类、豆类、鱼虾类和盐类摄入不足,谷类、畜禽肉类摄入过量。工人的主要膳食模式为E模式(存在中等程度摄入不足和摄入过量),尚无工人为模式A(摄入不足与过量问题均较少的最优模式)。

OBJECTIVE To evaluate the dietary quality and find the dietary problems among heat-exposed steelworkers. METHODS During May and June of 2015,301 heat-exposed steelworkers were recruited using a cluster sampling method from three workshops in steel works of the Tangshan Iron & Steel Group. In the study,3 day twentyfour hour(24 h) recall method was used to conduct the dietary survey. The adjusted diet balance index(DBI)-2007 was used to evaluate the dietary quality. RESULTS The low bound score(LBS) and high bound score(HBS) of heat-exposed steelworkers were 26-39 and 14-20,their diet quality distance(DQD) was 49. 85±7. 3. About 159(52. 8%)and 131(43. 5%) workers were in moderate and high dietary imbalance status. The LBS and DQD of the workers at occupational exposure to heat stress level IV((33. 7±6. 3) and(51. 1±7. 1)) were higher than those of the workers at heat stress level Ⅱ((27. 7±6. 0)and(44. 9±7. 2)) and Ⅲ((28. 5 ± 5. 7) and(45. 1 ± 6. 1))(P < 0. 001). The main dietary pattern of 43. 5% workers was pattern E. The percentages of worker ’s intake meeting to high temperature recommended amount(score 0-1) of vegetable,fruit,bean,salt and drinking water in working were respectively 9. 3%,11. 0%,43. 8%,1. 7% and17. 3%. All(100%) workers ’ intakes of milk and fish did not meet diet pagoda recommended amount. 278(92. 4%) and 254(84. 4%) workers’ meat and egg intakes achieved or exceeded diet pagoda recommended amount. CONCLUSION nutritional structure of heat-exposed steelworkers was still unreasonable. The intakes of water during working,vegetables,fruits,milk,beans,fish and shrimp and salt were insufficient,while the intakes of grains and meat were excessive. The main dietary pattern of workers was pattern E,which reflect middle insufficient intake and excessive intake. No workers was pattern A,which reflect optimal dietary pattern with less insufficient intake and excessive intake.