Objective This study assesses the impact of smoke-free legislation on the incidence rate for acute myocardial infarction(AMI)and stroke in Shenzhen.Methods Data on ischemic(n=72,945)and hemorrhagic(n=18,659)stroke and...Objective This study assesses the impact of smoke-free legislation on the incidence rate for acute myocardial infarction(AMI)and stroke in Shenzhen.Methods Data on ischemic(n=72,945)and hemorrhagic(n=18,659)stroke and AMI(n=17,431)incidence covering about 12 million people in Shenzhen from 2012 to 2016 were used.Immediate and gradual changes in incidence rates were analyzed using segmented Poisson regression.Results Following the smoke-free legislation,a 9%(95%CI:3%-15%)immediate reduction was observed in AMI incidence,especially in men(8%,95%CI:1%-14%)and in those aged 65 years and older(17%,95%CI:9%-25%).The gradual annual benefits were observed only in hemorrhagic and ischemic stroke incidence,with a 7%(95%CI:2%-11%)and 6%(95%CI:4%-8%)decrease per year,respectively.This health effect extended gradually to the 50-64 age group.In addition,neither the immediate nor gradual decrease in stroke and AMI incidence rates did not show statistical significance among the 35-49 age group(P>0.05).Conclusion Smoke-free legislation was enforced well in Shenzhen,which would generate good experiences for other cities to enact and enforce smoke-free laws.This study also provided more evidence of the health benefits of smoke-free laws on stroke and AMI.展开更多
【选注者言:本文的内容很简单。主题句就道出了全文的核心内容:Smoke-freeworkplaces encourage more people to cut back or give up smoking than tax increaseson cigarettes.(无烟的工作场所使人不抽烟,或是戒烟的人数超过对烟草从...【选注者言:本文的内容很简单。主题句就道出了全文的核心内容:Smoke-freeworkplaces encourage more people to cut back or give up smoking than tax increaseson cigarettes.(无烟的工作场所使人不抽烟,或是戒烟的人数超过对烟草从严课税)。文中几处小词用得很活,值得学习。比如以下表达中的斜体字:theill effects of tobacco smoke/It looks at the reality in addition to the health impact./and expose billions more nonsmokers to the carcinogenic chemicals(致癌化学物)等。】展开更多
为提高液熏腊肉风味品质及生产效率,以液熏腊肉为研究对象,改进烟熏液的传统使用方式,探究烟熏液辅助腌制液熏腊肉的加工工艺。以烟熏液体积分数、烟熏液添加量、腌制时间和烘烤时间为单因素影响因子,感官评分为响应值,进行响应面优化分...为提高液熏腊肉风味品质及生产效率,以液熏腊肉为研究对象,改进烟熏液的传统使用方式,探究烟熏液辅助腌制液熏腊肉的加工工艺。以烟熏液体积分数、烟熏液添加量、腌制时间和烘烤时间为单因素影响因子,感官评分为响应值,进行响应面优化分析,与传统湘西腊肉品质进行对比,并采用偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)对液熏腊肉烘烤过程中滋味物质的变化进行综合评价。结果表明:液熏腊肉最佳工艺条件为烟熏液体积分数70%、烟熏液添加量2%(m/m)、腌制时间4d、烘烤时间8d;相比市售湘西腊肉,液熏腊肉具有较高水分含量和亮度值,且食盐和亚硝酸盐含量更低,分别为3.8%和1.20mg/kg;液熏腊肉感官评分为84.56±1.10;通过滋味活度值分析可得,肌苷酸、鸟苷酸(guanosine monophosphate,GMP)、丙氨酸、谷氨酸、赖氨酸、精氨酸、缬氨酸、组氨酸及腺苷酸是液熏腊肉的主要滋味物质;PLS-DA表明,不同烘烤时间下液熏腊肉滋味物质含量存在差异,瓜氨酸、色氨酸、半胱氨酸、次黄嘌呤、GMP、谷氨酰胺、甘氨酸、异亮氨酸及亮氨酸是影响不同烘烤时间液熏腊肉滋味差异的关键指标。展开更多
基金supported by the CAMS Innovation Fund for Medical Sciences[CIFMS2016-12M-3-001]the China Medical Board Strengthen Capacity of Study and Application on Burden of Disease in Health Care System of China-Establishment and Development of Chinese Burden of Disease Research and Dissemination Center[15-208]。
文摘Objective This study assesses the impact of smoke-free legislation on the incidence rate for acute myocardial infarction(AMI)and stroke in Shenzhen.Methods Data on ischemic(n=72,945)and hemorrhagic(n=18,659)stroke and AMI(n=17,431)incidence covering about 12 million people in Shenzhen from 2012 to 2016 were used.Immediate and gradual changes in incidence rates were analyzed using segmented Poisson regression.Results Following the smoke-free legislation,a 9%(95%CI:3%-15%)immediate reduction was observed in AMI incidence,especially in men(8%,95%CI:1%-14%)and in those aged 65 years and older(17%,95%CI:9%-25%).The gradual annual benefits were observed only in hemorrhagic and ischemic stroke incidence,with a 7%(95%CI:2%-11%)and 6%(95%CI:4%-8%)decrease per year,respectively.This health effect extended gradually to the 50-64 age group.In addition,neither the immediate nor gradual decrease in stroke and AMI incidence rates did not show statistical significance among the 35-49 age group(P>0.05).Conclusion Smoke-free legislation was enforced well in Shenzhen,which would generate good experiences for other cities to enact and enforce smoke-free laws.This study also provided more evidence of the health benefits of smoke-free laws on stroke and AMI.
文摘【选注者言:本文的内容很简单。主题句就道出了全文的核心内容:Smoke-freeworkplaces encourage more people to cut back or give up smoking than tax increaseson cigarettes.(无烟的工作场所使人不抽烟,或是戒烟的人数超过对烟草从严课税)。文中几处小词用得很活,值得学习。比如以下表达中的斜体字:theill effects of tobacco smoke/It looks at the reality in addition to the health impact./and expose billions more nonsmokers to the carcinogenic chemicals(致癌化学物)等。】
文摘为提高液熏腊肉风味品质及生产效率,以液熏腊肉为研究对象,改进烟熏液的传统使用方式,探究烟熏液辅助腌制液熏腊肉的加工工艺。以烟熏液体积分数、烟熏液添加量、腌制时间和烘烤时间为单因素影响因子,感官评分为响应值,进行响应面优化分析,与传统湘西腊肉品质进行对比,并采用偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)对液熏腊肉烘烤过程中滋味物质的变化进行综合评价。结果表明:液熏腊肉最佳工艺条件为烟熏液体积分数70%、烟熏液添加量2%(m/m)、腌制时间4d、烘烤时间8d;相比市售湘西腊肉,液熏腊肉具有较高水分含量和亮度值,且食盐和亚硝酸盐含量更低,分别为3.8%和1.20mg/kg;液熏腊肉感官评分为84.56±1.10;通过滋味活度值分析可得,肌苷酸、鸟苷酸(guanosine monophosphate,GMP)、丙氨酸、谷氨酸、赖氨酸、精氨酸、缬氨酸、组氨酸及腺苷酸是液熏腊肉的主要滋味物质;PLS-DA表明,不同烘烤时间下液熏腊肉滋味物质含量存在差异,瓜氨酸、色氨酸、半胱氨酸、次黄嘌呤、GMP、谷氨酰胺、甘氨酸、异亮氨酸及亮氨酸是影响不同烘烤时间液熏腊肉滋味差异的关键指标。
