Gex-Fabry M, Raymond L, Jeanneret O
Department of Social and Preventive Medicine, University of Geneva, Switzerland.
Int J Epidemiol. 1988 Sep;17(3):548-55. doi: 10.1093/ije/17.3.548.
A dietary survey of 939 Swiss adults, randomly selected from the population of Geneva and its surrounding communities, was performed according to the history method. A factor analysis, using average weekly intakes for 33 food variables, reveals three principal components of the diet: satiating capacity, healthfulness and culinary complexity. These characteristics, together with the energy content of the diet, were analysed for differences according to sex, age, relative weight index, birthplace, marital status and occupation. All of these sociodemographic variables influence some dimension of dietary habits. Alcohol consumption is positively associated with satiating, protein rich diets, but energy intake from foods does not significantly differ between various groups of abstainers and drinkers. Although the energy contribution of alcoholic beverages is globally additive, we suggest that cultural and societal norms may modulate the relationship of alcohol and diet.
对从日内瓦及其周边社区人群中随机抽取的939名瑞士成年人进行了一项基于历史法的饮食调查。使用33种食物变量的平均每周摄入量进行因子分析，揭示了饮食的三个主要成分：饱腹感、健康程度和烹饪复杂性。根据性别、年龄、相对体重指数、出生地、婚姻状况和职业，分析了这些特征以及饮食的能量含量的差异。所有这些社会人口统计学变量都会影响饮食习惯的某些方面。饮酒与富含蛋白质、有饱腹感的饮食呈正相关，但不同戒酒者和饮酒者群体之间食物的能量摄入量没有显著差异。尽管酒精饮料的能量贡献总体上是可加的，但我们认为文化和社会规范可能会调节酒精与饮食的关系。
