波兰初级保健患者的饮食行为和饮食质量决定因素。

Dietary Behavior and Determinants of Diet Quality among Primary Health Care Patients in Poland.

机构信息

Department of Hygiene and Epidemiology, Faculty of Health Sciences, Medical University of Lodz, Żeligowskiego 7/9, 90-647 Lodz, Poland.

Department of Environmental Hazard Prevention, Allergology and Immunology, Warsaw Medical University, Banacha 1a, 02-091 Warsaw, Poland.

出版信息

Nutrients. 2024 Mar 23;16(7):925. doi: 10.3390/nu16070925.

DOI:10.3390/nu16070925

PMID:38612958

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11013156/

Abstract

BACKGROUND

The aim of the present research was to determine the factors influencing the prevalence of eating behaviors, diet quality, and unhealthy eating among primary healthcare patients in Poland.

METHODS

The cross-sectional study included 896 adult primary care patients in Łódź. The study was conducted from January 2020 to December 2021 among thirty-four primary healthcare facilities. A survey recorded the sociodemographic data of the respondents as well as data regarding their health condition and diet.

RESULTS

The majority of the respondents (57.6%) had average dietary habits, while 40% had unhealthy eating habits. The univariable logistic regression found that primary care patients with medium/secondary education had a 1.5 times greater risk of unhealthy eating habits, and those with post-secondary vocational education had a 1.75 times greater risk of unhealthy eating habits than those with higher education (OR = 1.46; 95% CI: 1.08-1.97, ≤ 0.01, and OR = 1.75; 95% CI: 1.04-2.94, ≤ 0.05). The multivariable logistic regression confirmed that the level of education had a significant impact on dietary habits: for medium/secondary education, OR = 1.40; 95% CI: 1.03-1.91 ( ≤ 0.01); for post-secondary vocational education, OR = 1.69; 95% CI: 1.0-2.85 ( ≤ 0.05).

CONCLUSIONS

The education level was significantly correlated with the prevalence of unhealthy eating behaviors in the studied population. This factor should be considered in the promotion of healthy eating behaviors and nutritional counseling interventions conducted by family physicians in primary health care.

摘要

背景

本研究旨在确定影响波兰初级保健患者饮食行为、饮食质量和不良饮食流行的因素。

方法

这项横断面研究包括 896 名成年初级保健患者，他们来自罗兹的 34 家初级保健机构。该研究于 2020 年 1 月至 2021 年 12 月期间进行。调查记录了受访者的社会人口统计学数据以及他们的健康状况和饮食数据。

结果

大多数受访者（57.6%）的饮食习惯处于中等水平，而 40%的受访者有不良饮食习惯。单变量逻辑回归发现，具有中等/中学教育程度的初级保健患者不健康饮食习惯的风险增加了 1.5 倍，而具有高等职业教育程度的患者不健康饮食习惯的风险增加了 1.75 倍（OR = 1.46；95%CI：1.08-1.97， ≤ 0.01，和 OR = 1.75；95%CI：1.04-2.94， ≤ 0.05）。多变量逻辑回归证实，教育水平对饮食习惯有显著影响：对于中等/中学教育程度，OR = 1.40；95%CI：1.03-1.91（ ≤ 0.01）；对于高等职业教育程度，OR = 1.69；95%CI：1.0-2.85（ ≤ 0.05）。