食品不安全影响芬兰私营部门服务人员的饮食质量。

IF 3 3区 医学 Q2 NUTRITION & DIETETICS Public Health Nutrition Pub Date : 2024-11-22 DOI:10.1017/S1368980024002386
Roosa Joutsi, Hanna M Walsh, Elviira Lehto, Tiina Saari, Ossi Rahkonen, Jaakko Nevalainen, Maijaliisa Erkkola, Jelena Meinilä
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引用次数: 0

摘要

目的调查私营部门服务人员的食物不安全(FI)与饮食质量之间的关联:通过电子问卷(2019 年)和国家登记数据(2018-2019 年)收集数据。采用家庭食物不安全程度量表(HFIAS)测量食物不安全程度,采用食物频率问卷和改良健康食物摄入指数(mHFII)测量饮食质量。采用方差分析和序数回归分析研究了HFIAS和mHFII之间的关系:2018-2019年芬兰所有城市的横断面调查和登记数据:属于芬兰服务工会联合会(PAM)的个人(n=6435)。成员以女性为主,主要从事零售贸易、旅游、餐饮和休闲服务、物业维护和安保服务等工作:根据 mHFII 测量,严重 FI 患者的总体饮食质量明显低于食品安全患者(8.0 对 9.1)。此外,与食品安全参与者相比,严重营养不良者在含糖饮料(或然率:0.67)、富含纤维的谷物(或然率:0.79)、蔬菜(或然率:0.54)、水果和浆果(或然率:0.61)、植物油(或然率:0.80)、鱼(或然率:0.65)、牛奶(或然率:0.89)以及坚果和种子(或然率:0.66)方面的得分更高(更理想)。严重 FI 与较少食用红肉和加工肉类的几率较高相关(OR:1.15,得分越高代表食用频率越低):结论:严重营养不良与较低的总体饮食质量和几类食物的次优消费有关。结论:严重营养不良与总体饮食质量较低和几类食物摄入不足有关,严重营养不良的人可能容易积累慢性疾病的饮食风险因素。
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Food insecurity compromises diet quality among Finnish private sector service workers.

Objective: To investigate the association between food insecurity (FI) and diet quality in private sector service workers.

Design: Data were collected via electronic questionnaires (2019) and the national register data (2018-2019). FI was measured using Household Food Insecurity Access Scale (HFIAS), and diet quality using a food frequency questionnaire and a modified Healthy Food Intake Index (mHFII). The associations between HFIAS and mHFII were studied using ANOVA and ordinal regression analysis.

Setting: Cross-sectional survey and register data for all municipalities in Finland in 2018 - 2019.

Participants: Individuals (n=6435) belonging to the Finnish Service Union United (PAM). The members are predominantly women and work mainly in retail trade, tourism, restaurant and leisure services, property maintenance, and security services.

Results: Overall diet quality, measured by mHFII, was significantly lower in those experiencing severe FI than in those who were food secure (8.0 vs. 9.1). Additionally, those with severe FI were less likely to have higher (more optimal) scores in sugar-sweetened beverages (OR: 0.67), fibre-rich grains (OR: 0.79), vegetables (OR: 0.54), fruits and berries (OR: 0.61), vegetable oil (OR: 0.80), fish (OR: 0.65), milk (OR: 0.89), and nuts and seeds (OR: 0.66) than food-secure participants. Severe FI was associated with higher odds for less frequent consumption of red and processed meat (OR: 1.15, higher score represents less frequent consumption).

Conclusions: Severe FI was linked to both lower overall diet quality and suboptimal consumption of several food groups. Individuals experiencing severe FI may be predisposed to accumulating dietary risk factors for chronic diseases.

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来源期刊
Public Health Nutrition
Public Health Nutrition 医学-公共卫生、环境卫生与职业卫生
CiteScore
6.10
自引率
6.20%
发文量
521
审稿时长
3 months
期刊介绍: Public Health Nutrition provides an international peer-reviewed forum for the publication and dissemination of research and scholarship aimed at understanding the causes of, and approaches and solutions to nutrition-related public health achievements, situations and problems around the world. The journal publishes original and commissioned articles, commentaries and discussion papers for debate. The journal is of interest to epidemiologists and health promotion specialists interested in the role of nutrition in disease prevention; academics and those involved in fieldwork and the application of research to identify practical solutions to important public health problems.
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