成年人饮食习惯和食物偏好因年龄而异。

Adamska Edyta, Ostrowska Lucyna, Adamska Ewelina, Maliszewska Katarzyna, Citko Anna, Waszczeniuk Magdalena, Przystupa Wojciech, Majewski Radosław, Wasilewska Anna, Milewski Robert, Krytowski Adam, Górska Maria

Klinika Endokrynologii, Diabetologii i Chorób Wewnetrznych Uniwersytetu Medycznego w Białymstoku.

Rocz Panstw Zakl Hig. 2012;63(1):73-81.

BACKGROUND

Changes in the structure and functioning of the body occur with age. Also nutrition is continually modified. Eating habits may affect favorably or unfavorably on the process of aging and the functioning of various tissues, organs and the whole body.

OBJECTIVES

The purpose of the study was to evaluate dietary habits and food preferences of patients in different age groups. In the studied groups also body mass index (BMI) and body fat content were analyzed.

MATERIAL AND METHOD

237 people (133 women and 104 men, age 18-79 years) were examined. The participants completed questionnaires of the frequency of food consumption and food preferences. The height, weight, body mass index (BMI), the percentage of body fat (BIA) were also measured. For statistical analysis the assessment of correlation Spearman's rank order and nonparametric ANOVA rank Kruskal-Wallis were used.

RESULTS

With age, the frequency of milk (p < 0,05) and cheese (p < 0,05) consumption decreased whereas consumption of cottage cheese increased (p < 0,05). Increased consumption of offal (p < 0,05), salt (p < 0,05) and coffee (p< 0, 05) was also noted. With age, the respondents preferred animal fats (p < 0.05) and vegetable fats (p < 0.05). The frequency of butter consumption decreased (p < 0.05) and consumption of vegetable fats increased (p < 0,05). The consumption of brown rice (p < 0,05), whole wheat pasta (p < 0,05) and cereals (p < 0,05) was reduced whereas the consumption of groats (p < 0,05) potatos (p < 0,05) and fruits (p < 0,05) increased. The decreased desire (p < 0,05) and frequency of nuts / almonds consumption (p < 0,05) were noted. With age, the BMI and percentage of body fat were increasing (p < 0,05, R = 0,39, p < 0,05, R = 0,31, respectively).

CONCLUSIONS

Taste preferences and dietary habits vary depending on age and may be one of the elements affecting the increase in BMI, body fat content, bone mass loss and increased risk of metabolic disorders. The observed changes in dietary habits can contribute to the development of dyslipidemia, glucose dysmetabolism and arterial hypertension, especially in the presence of overweight and obesity.

背景

身体的结构和功能会随着年龄增长而发生变化。营养状况也在不断改变。饮食习惯可能对衰老过程以及各种组织、器官和整个身体的功能产生有利或不利的影响。

目的

本研究的目的是评估不同年龄组患者的饮食习惯和食物偏好。同时还对研究组的体重指数（BMI）和体脂含量进行了分析。

材料与方法

对237人（133名女性和104名男性，年龄18 - 79岁）进行了检查。参与者完成了食物消费频率和食物偏好的问卷调查。还测量了身高、体重、体重指数（BMI）、体脂百分比（生物电阻抗分析）。统计分析采用Spearman等级相关评估和非参数Kruskal - Wallis秩方差分析。

结果

随着年龄的增长，牛奶（p < 0.05）和奶酪（p < 0.05）的消费频率下降，而白软干酪的消费增加（p < 0.05）。内脏（p < 0.05）、盐（p < 0.05）和咖啡（p < 0.05）的消费量也有所增加。随着年龄的增长，受访者更喜欢动物脂肪（p < 0.05）和植物脂肪（p < 0.05）。黄油的消费频率下降（p < 0.05），植物脂肪的消费增加（p < 0.05）。糙米（p < 0.05）、全麦面食（p < 0.05）和谷物（p < 0.05）的消费量减少，而碎粒谷物（p < 0.05）、土豆（p < 0.05）和水果（p < 0.05）的消费量增加。坚果/杏仁的消费欲望（p < 0.05）和频率（p < 0.05）下降。随着年龄的增长，BMI和体脂百分比在增加（分别为p < 0.05，R = 0.39，p < 0.05，R = 0.31）。