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膳食因素对女大学生桡骨超声传导速度的影响

周美琪 王燕 孙磊 张姝 尤婷 田粟

周美琪, 王燕, 孙磊, 张姝, 尤婷, 田粟. 膳食因素对女大学生桡骨超声传导速度的影响[J]. 中国学校卫生, 2021, 42(1): 61-64. doi: 10.16835/j.cnki.1000-9817.2021.01.015
引用本文: 周美琪, 王燕, 孙磊, 张姝, 尤婷, 田粟. 膳食因素对女大学生桡骨超声传导速度的影响[J]. 中国学校卫生, 2021, 42(1): 61-64. doi: 10.16835/j.cnki.1000-9817.2021.01.015
ZHOU Meiqi, WANG Yan, SUN Lei, ZHANG Shu, YOU Ting, TIAN Su. Influence of dietary factors on radius speed of sound in female college students[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2021, 42(1): 61-64. doi: 10.16835/j.cnki.1000-9817.2021.01.015
Citation: ZHOU Meiqi, WANG Yan, SUN Lei, ZHANG Shu, YOU Ting, TIAN Su. Influence of dietary factors on radius speed of sound in female college students[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2021, 42(1): 61-64. doi: 10.16835/j.cnki.1000-9817.2021.01.015

膳食因素对女大学生桡骨超声传导速度的影响

doi: 10.16835/j.cnki.1000-9817.2021.01.015
基金项目: 

河北省医学科学研究重点课题 20170975

详细信息
    作者简介:

    周美琪(1989-),女,吉林白山人,硕士,讲师,主要研究方向为营养与食品卫生

    通讯作者:

    田粟,E-mail: sutian314@hebmu.edu.cn

  • 中图分类号: R 445 R 726.8 R 151

Influence of dietary factors on radius speed of sound in female college students

  • 摘要:   目的  了解大学阶段年轻女性桡骨超声传导速度(speed of sound, SOS)水平以及膳食对骨骼健康的影响,为有效预防大学生骨折和骨质疏松症的发生提供参考。  方法  采用多阶段分层随机抽样方法,抽取河北医科大学女大学生363名作为调查对象,半定量食物频率法用于膳食调查。使用主成分分析得出膳食模式,超声骨密度仪用于测定桡骨SOS。  结果  女大学生平均SOS为(4 138.0±114.3)m/s,骨量偏低者占26.7%。因子分析法提取了3种主要的膳食模式,分别为"零食类""植物性""高蛋白高脂肪"模式,其累计贡献率为55.4%。多元线性回归分析显示,随着年龄的增加,桡骨SOS水平增加,小吃零食类食物与SOS水平呈负相关(β值分别为13.23,-0.47,P值均<0.05)。  结论  大学阶段仍然是女性骨量积累的高峰时期,小吃零食可能对骨骼健康带来负面影响。有必要在预防骨质疏松症的关键时期开展营养宣教以提高大学生健康意识,树立良好生活习惯,倡导健康生活。
  • 表  1  女大学生膳食营养素食物种类膳食模式与超声传导速度水平之间的关系(n=363)

    Table  1.   Relationship between nutrients, food types, dietary patterns and SOS levels in female college students(n=363)

    膳食因素 r P 膳食因素 r P
    营养素摄入量   锌 -0.07 0.20
      能量 -0.04 0.53 食物大类摄入频率
      蛋白质 -0.04 0.49   主食类 0.05 0.33
      脂肪 -0.03 0.56   豆类 -0.01 0.91
      碳水化合物 -0.02 0.78   蔬菜类 -0.04 0.46
      维生素A 0.07 0.25   菌藻类 -0.02 0.76
      维生素B1 0.02 0.71   水果类 -0.04 0.40
      维生素B2 0.01 0.88   坚果类 -0.02 0.78
      烟酸 -0.03 0.65   乳制品类 0.02 0.77
      叶酸 -0.04 0.50   肉蛋类 -0.09 0.10
      维生素C 0.03 0.60   小吃零食类 -0.14 0.01
      钙 -0.01 0.91   饮料类 -0.11 0.04
      铁 0.04 0.43   调味类 -0.05 0.31
      磷 -0.08 0.14 膳食模式得分
      钾 -0.09 0.13   零食类 -0.12 0.02
      钠 -0.08 0.15   植物性 0.02 0.66
      镁 -0.08 0.14   高蛋白高脂 -0.02 0.75
    下载: 导出CSV
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出版历程
  • 收稿日期:  2020-06-30
  • 修回日期:  2020-08-18
  • 网络出版日期:  2021-04-01
  • 刊出日期:  2021-01-25

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