Department of Community Health and Preventive Medicine, Hamamatsu University School of Medicine.
Department of Health and Nutrition, Faculty of Health Proportional Sciences, Tokoha University.
J Occup Health. 2018 Nov 27;60(6):467-474. doi: 10.1539/joh.2018-0070-OA. Epub 2018 Sep 3.
Shift workers are at an increased risk of diet-related chronic conditions. We aimed to investigate dietary intake and dinner timing among shift workers.
A questionnaire survey was administered to the employees of 43 companies in Japan between December 2013 and February 2014. The dietary intake of workers was assessed through a validated food frequency questionnaire (FFQ). Nutrient intake was evaluated by adjusting the total energy intake using a nutrient residual model. Analysis of covariance was used to obtain the means of total energy and nutrient intake by the work schedule (shift or daytime), and the means of total energy and nutrient intake by dinner timing (regular or irregular).
Valid responses were obtained from 2,062 daytime and 302 shift workers. A valid response rate to the FFQ was slightly but significantly lower among shift workers than among daytime workers (87.1% and 91.8 %). When compared to daytime workers, shift workers were more likely to eat dinner at irregular times (46.7% vs. 3.6%). Shift work was associated with a higher mean body mass index (23.4 kg/m vs. 22.3 kg/m), a higher proportion of being overweight (27.7% and 18.8%), higher total energy intake, and lower intakes of dietary fiber, vitamin B, folic acid, vitamin C, potassium, calcium, magnesium and iron. Moreover, irregular dinner timing was associated with lower intakes of protein, folic acid, and zinc in daytime workers, and lower intakes of carbohydrate and copper in shift workers.
These findings indicate a need to improve the diet of shift workers.
轮班工作者患与饮食相关的慢性疾病的风险增加。本研究旨在调查轮班工作者的饮食摄入和晚餐时间。
2013 年 12 月至 2014 年 2 月期间，在日本的 43 家公司对员工进行了问卷调查。通过验证后的食物频率问卷（FFQ）评估工人的饮食摄入。通过营养素残差模型调整总能量摄入来评估营养素摄入。采用协方差分析获得轮班（轮班或白班）和晚餐时间（规律或不规律）的总能量和营养素摄入均值。
共获得白班工人 2062 人和轮班工人 302 人的有效应答。轮班工人对 FFQ 的有效应答率略低于白班工人（分别为 87.1%和 91.8%）。与白班工人相比，轮班工人更有可能不规律地吃晚餐（46.7%比 3.6%）。轮班工作与更高的平均体重指数（23.4kg/m 比 22.3kg/m）、更高的超重比例（27.7%和 18.8%）、更高的总能量摄入以及更低的膳食纤维、维生素 B、叶酸、维生素 C、钾、钙、镁和铁摄入有关。此外，不规律的晚餐时间与白班工人的蛋白质、叶酸和锌摄入较低以及轮班工人的碳水化合物和铜摄入较低有关。
这些发现表明需要改善轮班工人的饮食。
