强化食品对我国三城市孕妇微量营养素摄入量贡献率的调查研究

发布时间：2019-04-24 07:05

【摘要】：目的:了解城市孕妇通过基础膳食、强化食品和营养素补充剂摄入微量营养素的情况,重点探究强化食品对孕妇微量营养素摄入量的影响和贡献率,为食品强化的风险评估提供依据。方法:根据我国南、中、北部膳食结构和饮食习惯的差异,选择在广西南宁市、安徽合肥市和北京海淀区3个大城市相应的妇幼保健院和(或)三甲医院进行产前检查的孕中期孕妇共298例进行问卷调查,分别采用连续24h膳食称重和食物频率法对摄入的基础膳食、强化食品和营养素补充剂进行记录,计算各途径微量营养素的摄入量和强化食品提供的微量营养素与总摄入量、推荐摄入量(RNI)、适宜摄入量(AI)以及可耐受最高摄入量(UL)的关系,得出强化食品的贡献率。结果:强化食品计入前后,各微量营养素摄入量的P50均有统计学差异(P0.001),强化食品计入后其P50、P95以及达到适宜状况的比例均有较大幅度增加;强化食品对微量营养素特别是维生素A、维生素C、钙和铁的总摄入量和RNI/AI的贡献较大,贡献率约在5%~35%之间,平均10%左右,而对维生素E和锌的贡献相对较小。强化食品引起不同微量营养素摄入量增加的同时,对摄入过量的比例影响很小。结论:根据目前的食用量和强化水平,强化食品对三城市孕妇维生素A、维生素C、钙和铁的摄入量贡献相对较大且仍有强化空间;强化食品很难带来微量营养素过量摄入的风险。
[Abstract]:Objective: to understand the micronutrient intake of urban pregnant women through basic diet, fortified food and nutrient supplement, and to explore the effect and contribution rate of fortified food on micronutrient intake in pregnant women. Provide basis for risk assessment of food fortification. Methods: according to the differences of dietary patterns and dietary habits in the south, middle and north of China, we choose Nanning City, Guangxi. A questionnaire survey was conducted among 298 pregnant women in the third trimester of pregnancy who underwent prenatal examinations in the corresponding maternal and child health centers and / or tertiary first class hospitals in Hefei City and Haidian District, Beijing, Anhui Province. The basic diet, fortified food and nutrient supplements were recorded by continuous 24-hour diet weighing and food frequency methods, and the intake of micronutrients and the total intake of micronutrients provided by fortified foods were calculated. The relationship between the recommended intake of (RNI), and the maximum tolerable intake of (AI), and the contribution rate of fortified foods were obtained. Results: P _ (50) of micronutrient intake was significantly different before and after fortified food intake (P _ (0.001). P _ (50), P _ (95) and the proportion of suitable condition of fortified food increased significantly after the inclusion of fortified food (P _ (0.001). The contribution of fortified foods to the total intake and RNI/AI of micronutrients, especially vitamin A, vitamin C, calcium and iron, was about 5% ~ 35%, with an average of about 10%, while the contribution to vitamin E and zinc was relatively small. Fortified foods increase micronutrient intake with little effect on excess intake. Conclusion: according to the current consumption and fortified level, fortified foods contribute to the intake of vitamin A, vitamin C, calcium and iron in pregnant women in the three cities, and there is still room for strengthening. Fortified foods are hardly at risk of overeating micronutrients.
【作者单位】：中国疾病预防控制中心营养与健康所;国家食品安全风险评估中心;
【基金】：达能营养中心膳食营养研究与宣教基金(DIC2013-05)
【分类号】：R151.42

【共引文献】