Associations between breakfast eating habits and health-promoting lifestyle, suboptimal health status in Southern China: a population based, cross sectional study.
Associations between breakfast eating habits and health-promoting lifestyle, suboptimal health status in Southern China: a population based, cross sectional study.
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中国南方早餐饮食习惯与促进健康的生活方式、次优健康状况之间的关联：一项基于人群的横断面研究
DOI：
10.1186/s12967-014-0348-1
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发表时间：
2014-12-11
影响因子：
7.4
通讯作者：
Zhao X
中科院分区：
文献类型：
--
作者：
Chen J;Cheng J;Liu Y;Tang Y;Sun X;Wang T;Xiao Y;Li F;Xiang L;Jiang P;Wu S;Wu L;Luo R;Zhao X
背景次优健康状态是介于健康和疾病之间的中间健康状态，是指医学上未诊断的或功能性的躯体综合征，一直是全球公共卫生面临的重大挑战。然而，与SHS相关的病因和机制仍不清楚。吃早餐行为是饮食模式的标志，之前的研究已经提出了不吃早餐与疾病增加之间存在关联的证据。因此，鉴于早餐饮食行为对健康状况的重要性，早餐饮食习惯与健康生活方式之间的关系，SHS尚需进一步研究。方法于2012-13年整群抽取南京市中国地区24,159名12~80岁人群进行横断面调查。早餐的饮食习惯是由消费频率(几乎、有时或总是)明确定义的。健康促进生活方式通过健康促进生活方式简表(HPLP-II)进行评估。结果在24,159名调查对象中，健康 、自闭症 和疾病的患病率分别为18.8%、46.0%和35.2%。总体而言，19.6%的参与者报告早餐饮食习惯很少，经常吃早餐的人在HPLP-II和SHMS V1.0上的得分都更高。人口统计学调整后，回归分析显示早餐饮食习惯与健康生活方式之间存在显著关联(p<；0.001)。SHS患者的早餐消费规律性水平低于疾病患者。吃早餐稀少的人被分配到SHS的可能性大约是SHS的三倍(OR：2.745，95%CI：2.468-3.053)，而不经常吃早餐的人(有时)被评估的可能性只是SHS的不到两倍(OR：1.731，95%CI：1.595-1.879)。结论早餐饮食习惯与健康的生活方式显著相关，似乎是健康生活方式的有用预测因子。不规律的早餐饮食习惯与SHS的风险增加有关；增加早餐吃频率可能有助于降低南方中国地区SHS的患病率。
BackgroundSuboptimal health status (SHS) is the intermediate health state between health and disease, refers to medically undiagnosed or functional somatic syndromes, and has been a major global public health challenge. However, both the etiology and mechanisms associated with SHS are still unclear. Breakfast eating behavior is a dietary pattern marker and previous studies have presented evidence of associations between failure to consume breakfast and increased diseases. Accordingly, in view of the significance of breakfast eating behaviors with respect to health status, the associations between breakfast eating habits and healthy lifestyle, SHS require further elucidation.MethodsA cross-sectional survey was conducted within a clustered sample of 24,159 individuals aged 12–80 years in 2012–13 within the population of Southern China. Breakfast eating habits were categorically defined by consumption frequency (‘scarcely, sometimes or always’). Health-promoting lifestyle was assessed via thehealth-promoting lifestyle profile (HPLP-II). SHS was evaluated using the medical examination report andSub-health Measurement Scale V1.0 (SHMS V1.0).ResultsOf the 24,159 participants, the prevalence rates for the ‘health’ , ‘SHS’ , and ‘disease’ were 18.8%, 46.0%, and 35.2%, respectively. Overall, 19.6% of participants reported ‘scarce’ breakfast eating habits, with frequent breakfast eaters scoring higher on bothHPLP-IIandSHMS V1.0. After demographic adjustment, regression analyses revealed a significant association between breakfast eating habits and healthy lifestyle (p <0.001). There were lower levels of breakfast consumption regularity amongst individuals with SHS than those with disease. Categorically ‘scarce’ breakfast eaters were approximately three times more likely to be assigned SHS (OR: 2.745, 95% CI: 2.468-3.053), while infrequent breakfast eaters (‘sometimes’) were just less than twice as likely to be assessed as being of SHS (OR: 1.731, 95% CI: 1.595-1.879).ConclusionsBreakfast eating habits are significantly associated with a healthy lifestyle, and appear to be a useful predictor of a healthy lifestyle. Irregular breakfast eating habits are related to an increased risk of SHS; increased breakfast eating frequency may contribute to lowering the prevalence of SHS in Southern China.
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短期（14天）消耗不溶性的小麦麸皮早餐谷物以剂量依赖性的方式改善主观的消化感，一般健康和肠功能。
影响因子：
5.9
作者：
Lawton CL;Walton J;Hoyland A;Howarth E;Allan P;Chesters D;Dye L
通讯作者：
Dye L
亚健康：定义、诊断标准和中国中部地区的潜在患病率
影响因子：
4.5
作者：
Li G;Xie F;Yan S;Hu X;Jin B;Wang J;Wu J;Yin D;Xie Q
通讯作者：
Xie Q
DOI：
10.1056/nejmoa1014296
发表时间：
2011-06-23
期刊：
The New England journal of medicine
影响因子：
--
作者：
Mozaffarian D;Hao T;Rimm EB;Willett WC;Hu FB
通讯作者：
Hu FB
DOI：
10.3945/ajcn.114.083402
发表时间：
2014-08
期刊：
The American journal of clinical nutrition
影响因子：
--
作者：
Betts JA;Richardson JD;Chowdhury EA;Holman GD;Tsintzas K;Thompson D
通讯作者：
Thompson D
影响因子：
4.2
作者：
Astbury, Nerys M.;Taylor, Moira A.;Macdonald, Ian A.
通讯作者：
Macdonald, Ian A.