机车综合征与中青年营养摄入不足有关:一项横断面调查

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-10-14 DOI:10.1108/nfs-07-2021-0224
Makoto Ohtsuki, A. Nishimura, Toshihiro Kato, Yusuke Wakasugi, Rie Nagao-Nishiwaki, A. Komada, Akihiro Sudos
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引用次数: 0

摘要

目的探讨不依赖于能量摄入的中青年机车综合征(LS)与营养摄入不足的关系。设计/方法/方法作者在2018年12月至2019年3月期间,对在日本两家公司工作的219名18至64岁的成年人(175名男性和44名女性)进行了一项非随机抽样的横断面调查。LS阶段0被归类为无LS,而阶段1和2被归类为LS。使用简短的自我管理饮食史问卷评估营养摄入,并根据每位参与者所需的能量摄入进行调整。充足摄入22种营养素的标准是基于日本人的膳食参考摄入量。采用Logistic回归模型分析LS与营养摄入不足之间的关系。调查结果共有234名员工参加了LS考试,其中219人完成了问卷调查,回答率为93.6%。除60多岁的女性外,所有年龄层的男性和女性都存在LS第1或第2阶段。LS状态与女性维生素K摄入不足之间存在显著关联(比值比[95%置信区间]16.0[范围:1.1-407];p=0.01),但男性没有。研究局限性/含义研究结果表明,应注意LS中青年女性的维生素K摄入。未来的研究应使用更大、更多样的样本进行。原创性/价值据作者所知,本论文是第一项显示中青年LS与独立于能量摄入的营养素之间关系的研究。
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Locomotive syndrome is associated with insufficient nutrient intake in young and middle-aged adults: a cross-sectional survey
Purpose This paper aims to investigate the relationship between locomotive syndrome (LS) and insufficient nutrient intake in young and middle-aged adults, independent of energy intake. Design/methodology/approach The authors conducted a cross-sectional survey of a non-random sample of 219 adults aged 18 to 64 (175 men and 44 women) working in two companies in Japan, between December 2018 and March 2019. LS Stage 0 was classified as No-LS while Stages 1 and 2 were classified as LS. Nutrient intake was assessed using a brief-type self-administered diet history questionnaire and adjusted to the required energy intake for each participant. The criteria for sufficient intake of 22 nutrients were based on the Dietary Reference Intake for Japanese. Logistic regression model was used to analyze the association between LS and insufficient nutrient intake. Findings In total, 234 employees participated in the LS examinations while 219 of them completed the questionnaire giving a response rate of 93.6%. LS Stages 1 or 2 were present in both men and women in all the age-stratified groups except for the women in their 60s. There was a significant association between LS status and insufficient intake of Vitamin K (odds ratio [95% confidence interval] 16.0 [range: 1.1–407]; p = 0.01) in women, but not in men. Research limitations/implications The result suggests that attention should be paid to adequate Vitamin K intake in young and middle-aged women with LS. Future studies should be conducted using a larger and more diverse sample. Originality/value To the best of the authors’ knowledge, the present paper is the first study to show an association between LS in young and middle-aged adults and nutrients that are independent of energy intake.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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