本文旨在研究中国人群零食摄入和烹调方法选择等饮食行为的动态变化,并探讨社会经济因素对饮食行为的影响。数据来源于中美合作课题“中国健康与营养调查”,研究对象为2周岁以上人群(1991年12808人,2004年11527人)。采用Logistic多元回归方法分析社会经济因素与零食摄入和消费过多油炸食品之间的关系。应用模拟技术探讨交互作用对这种关系的影响。结果显示中国人群食物和营养素摄入的快速变迁,相伴随的是用餐模式和烹饪方法的深刻变化,零食消费行为逐渐显现,烹调模式逐渐从蒸、煮向不健康油炸的方式变迁。家庭收入水平与这两种饮食行为呈显著的正相关关系;与农村居民相比,城市居民消费零食和过多油炸食品的可能性较大。本研究表明中国人群饮食行为正逐渐向不健康的模式变化,社会经济因素在饮食行为变迁的早期阶段起着重要作用,未来健康促进项目以社会经济水平较高的人群为重点将有效改善该人群的健康状况。
The purpose of the study is to examine the dynamic eating behaviors of the Chinese people, focusing on snacking and the choice of cooking methods, and to identify the influences of socioeconomic factors on these eating behaviors. Data for this study were from the China Health and Nutrition Survey (CHNS). There were 12808 subjects, older than two years (y), from the 1991 and 11527 from the 2004 surveys respectively. Logistic regressions of pooled data were performed to evaluate how socioeconomic status (SES) was associated with two eating behaviors: snacking and consuming excessive amounts of fried foods. Simulation techniques were used to clarify the effects of the results that included significant interaction terms. Results showed that the rapid shift in the food and nutrient profile of the Chinese population is accompanied by equally profound changes in meal and cooking patterns. Snacking behavior is beginning to emerge and there are shifts away from the steaming and boiling of food to the, less healthy, frying of food. Income is positively associated with the consumption of both snacks and excessive fried food. Urban residents are also more likely to snack and to consume excessive amounts of fried foods than rural residents. These findings indicate that eating behaviors are beginning to change rapidly toward less healthy options in China. SES plays a vital role in the early stages of the eating behavior transition in China. Future health promotion programs targeting the higher-SES population will exert far-reaching effects on the improvement of health status in this group.