| 沈丹洋,张晓畅,殷召雪,李园,张普洪,马吉祥.中国六地区家庭主厨和家庭成员尿钠、尿钾和钠钾比及影响因素探究[J].中华流行病学杂志,2021,42(6):1056-1060 |
| 中国六地区家庭主厨和家庭成员尿钠、尿钾和钠钾比及影响因素探究 |
| Urinary sodium, urine potassium and sodium-potassium ratio, and influencing factors of family cooks and family members in six regions of China |
| 收稿日期:2020-09-26 出版日期:2021-06-29 |
| DOI：10.3760/cma.j.cn112338-20200926-01189 |
| 中文关键词: 尿钠 尿钾 钠钾比 影响因素 |
| 英文关键词: Urine sodium Urine potassium Sodium-potassium ratio Influencing factors |
| 基金项目:英国国立健康研究院资助中英减盐行动项目（16/136/77） |
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| 中文摘要: |
| 目的 了解中国6地区家庭主厨及家庭成员24 h尿钠、尿钾及钠钾比水平现状。并探究其影响因素。方法 2018年采用多阶段随机抽样的方法随机抽取我国6地区共1 576名家庭主厨和家庭成员，进行调查问卷、体格测量及24 h尿液收集，检测24 h尿钠、尿钾水平。结果 排除不合格尿液样本后，共1 530人纳入本研究。本研究调查对象24 h尿钠值为（4.39±1.93）g，24 h尿钾值为（1.59±0.62）g，钠钾比值为5.02±2.18。对调查对象的24 h尿钠值、尿钾值及钠钾比分别进行多因素分析显示，24 h尿钠值与年龄、女性、初中及以上文化程度、家庭年总收入呈负相关（P<0.05），与自觉口味偏咸、BMI、SBP呈正相关（P<0.05）；24 h尿钾值与几乎每天外出就餐呈负相关（P<0.05），与BMI、愿意减盐呈正相关（P<0.05）；钠钾比值与年龄、女性、初中文化程度、家庭年总收入呈负相关（P<0.05），与自觉口味偏咸、SBP、每周3~5 d外出就餐呈正相关（P<0.05）。结论 我国6地区家庭主厨及家庭成员的24 h尿钠值及钠钾比值仍处于较高水平，而24 h尿钾值较低，它们的影响因素较多，需要对家庭主厨及家庭成员进行长期综合减盐干预。 |
| 英文摘要: |
| Objective To investigate the sodium intake, potassium intake, sodium- potassium ratio and influencing factors of family cooks and members in six regions of China.Methods Using the multistage random sampling method, a total of 1 576 family cooks and their family members were recruited from 6 regions in China. Questionnaire survey and physical examination were conducted to collect basic information. 24 h urine was collected to test 24 h urinary sodium and potassium levels. Results After excluding unqualified urine samples, a total of 1 530 people were included in the study. For all participants, 24 h urine sodium value was (4.39±1.93) g, 24 h urine potassium value was (1.59±0.62) g and sodium-potassium ratio was 5.02±2.18. 24 h urinary sodium was negatively correlated with age, female, junior high school education or above, and annual family income (P<0.05), and positively correlated with perceived salty taste, BMI and SBP (P<0.05). The 24 h urine potassium value was negatively correlated with eating out almost everyday (P<0.05), but positively correlated with BMI and unwillingness to reduct salt (P<0.05). The sodium-potassium ratio was negatively correlated with age, female and junior high school education or above annual family income (P<0.05), and positively correlated with perceived salty taste, SBP and eating out 3-5 d/week (P<0.05). Conclusions The 24 h urinary sodium value and sodium potassium ratio of family cooks and family members in six regions of China are still at high level, while the 24 h urine potassium value is low, with multiple factors. Therefore, it is necessary to carry out long-term comprehensive salt reduction intervention for family cooks and their members. |
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