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台灣地區成人攝入礦物質(鈣、磷、鐵、鈉)之食物來源:1993~1996國民營養健康狀況變遷調查結果

Food Sources of Dietary Calcium, Phosphorus, Iron, and Sodium Nutrition and Health Survey in Taiwan (NAHSIT) 1993~1996

Abstracts


本研究係取材於民國82年7月至85年6月所進行的「國民營養健康狀況變遷調查」,該調查以分層多段集束隨機取樣法,抽取台灣地區七層21鄉鎮且季節平衡的獨立樣本,本研究分析19~64歲3915人(男1963人,女1952人)的24小時飲食回憶資料,目的在探討台灣地區男女成人飲食中鈣、磷、鐵、鈉的食物來源。結果顯示:(1)鈣主要食物源,男女性均依序為:蔬菜類、含蛋、乳、黃豆製品的其他蛋白質類、魚水產類等三大類食物。(2)磷主要食物來源,男性依序為:五穀根莖類、其他蛋白質類、家畜類及其製品;女性依序為:其他蛋白質類、五穀根莖類、蔬菜類。(3)鐵主要食物來源,男女性均依序為:蔬菜類、其他蛋白質類、家畜類及其製品。(4)鈉主要食物來源,男女性平均有56%來自於調味料類,包括鹽、其他調味料與醬油,其次為其他類食物與蔬菜類。將本次調查之各類食物每份的鈣、磷、鐵營養密度,代入衛生署每日飲食指南建議的六大類食物攝取份量來計算,則每天獲得的鈣可達成人建議量、磷超過建議量,鐵達到20歲以上男性及55歲以上女性的建議量,但僅佔對19歲男性及19~54歲女性建議量的90%。本研究結果應可供為日後修訂國人每日飲食指南的參考。

Parallel abstracts


The purpose of this study was to understand the contribution of various food groups to dietary mineral intake in the Taiwanese diet. Data on 24-hour dietary recall were gathered from 3,915 sampled adults aged 19to 64 obtained from a Nutrition and Health Survey in Taiwan (NAHSIT), 1993~1996. Average calcium intakes were 504mg and 496 mg for males and females, respectively. The main contributing food groups were, in order, vegetables, other protein-rich foods (eggs and products, dairy products, and soybean and products), and seafood. The dairy product contribution was only 18% in males and 25% in females. Males aged 20to 24 and females aged 25~34 had lower calcium intake levels than other age groups. The main reason was their lower intake of dairy products and dark green and yellow vegetables. The average phosphorus intake was 1087mg and 858mg for males and females, respectively. This amount was higher than the Recommended Daily Nutrient Allowances (RDNA) and the ratio of calcium to phosphorus was about 1:2 which indicates that phosphorus was obviously too high. The main phosphorus dietary contributors were cereals, grains, tubers, and roots; other protein-rich foods; and meat for males. For females the contributors were, other protein-rich foods; cereals, grains, tubers, and roots; and vegetables. The average iron intake was 14 mg and 11mg for males and females, respectively. Vegetables, especially the dark green and yellow vegetables; soybean and soybean products; cereals, grains, tubers, and roots; and meat were the major contributors. The average sodium intake was 3821 mg and 3569 mg for males and females, respectively, are equal to 9.7 g of salt for males and 9.1 g of salt for females. The main sodium contributors were form the sauce, condiments and spices category; vegetables; and miscellaneous foods composed of various prepared foods. If the nutrient density of each food group computed from the survey data is used to estimate the diet intake level would recommended by the Taiwan Daily Dietary Guideline, calcium intake level would be over the RDNA for men aged 19~64, Daily phosphorus intake would be 1305 mg which is greater than the RDNA level. Moreover, iron intake would be 13.4mg, which is adequate for males aged over 20 and females aged over 55, but is around 90% RDNA for females aged 19 and females aged 19 to 54. These findings could provide useful information for nutrition policy makers for modifying the Daily Dietary Guidelines.

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侯沂錚(2007)。以加鈣米介入學童營養午餐為增加學童鈣質攝取量良好方式之探討〔碩士論文,臺北醫學大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0007-3107200702254000
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