上海交通大学学报（医学版）

上海交通大学学报（医学版）

• 论著（公共卫生） • 上一篇    下一篇

上海市235名素食者素食类型和时间对其体成分的影响

毛绚霞,沈秀华,唐文静,赵烨,彭一航,赵诣,汤庆娅,蔡威   

  1. 上海交通大学 医学院附属新华医院  医学院营养系， 上海 200092
  • 出版日期:2016-03-28 发布日期:2017-06-02
  • 通讯作者: 沈秀华, 电子信箱: srachel@126.com
  • 作者简介:毛绚霞（1977—）， 女， 讲师， 硕士; 电子信箱: maoxuanxia@126.com。

Effects of vegetarian type and duration on body composition in 235 Shanghai vegetarians

MAO Xuan-xia, SHEN Xiu-hua, TANG Wen-jing, ZHAO Ye, PENG Yi-hang, ZHAO Yi, TANG Qing-ya, CAI Wei   

  1. Department of Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
  • Online:2016-03-28 Published:2017-06-02

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摘要：

目的 了解不同素食类型和素食时间对素食者体成分状态的影响。方法 2012年4月—2013年7月在上海市市中心10家素餐馆中招募愿意接受调查的上海市区成年健康素食者235名，按照素食类型分为全素组（n=99）和奶蛋素组（n=136），按照素食时间分为素食<5年组（n=157）和素食≥5年组（n=78），分别实施问卷调查，测量身高和体质量，采用人体成分分析仪进行体成分测量。结果 多因素分析发现：校正年龄、性别和素食时间后，全素组与奶蛋素组人体蛋白质、骨骼肌、矿物质及脂肪的百分含量等体成分指标的差异无统计学意义（P>0.05)；校正年龄、性别、素食时间和膳食能量摄入量后，两组超重/肥胖的发病危险性无显著差异(P>0.05)，但奶蛋素组发生中心性肥胖的危险性显著低于全素组（OR=0.164，95%CI 0.048~0.554，P=0.004）；素食<5年组与素食≥5年组上述指标的差异无统计学意义(P>0.05)。结论 不同素食类型和素食时间长短对各项体成分指标无明显影响；奶蛋素可能比全素更有助于降低发生中心性肥胖的危险性，但尚需进一步研究加以证实。

关键词: 素食, 全素, 奶蛋素, 体成分, 肥胖

Abstract:

Objective To explore the effects of vegetarian type and duration on body composition in vegetarians. Methods Two hundred and thirty-five healthy adult vegetarians willing to be surveyed were enrolled from 10 vegetarian restaurants in Shanghai from April 2012 to July 2013. Vegetarians were assigned to vegan group (n=99) and lacto-ovo-vegetarian group (n=136) according to vegetarian type and <5 year group (n=157) and ≥ 5 year group (n=78) according to vegetarian duration. Vegetarians were surveyed with questionnaires. Their body height and weight were measured and body composition was detected by a human body composition analyzer. Results Multivariate analysis showed that differences in body composition indexes such as body protein, skeletal muscle, body mineral and body fat between the vegan group and the lacto-ovo-vegetarian group were not statistically significant after adjusted for age, sex and vegetarian duration (P>0.05). The difference in the risk of overweight/obesity between two groups was not significant after adjusted for age, sex, vegetarian duration and dietary energy intake (P>0.05), but the risk of central obesity in the lacto-ovo-vegetarian group was markedly lower than that in the vegan group (OR=0.164, 95%CI 0.048-0.554, P=0.004). The differences in above indexes between the <5 year group and the ≥ 5 year group was not statistically significant (P>0.05). Conclusion Different vegetarian types and durations have no obvious impact on body composition indexes. The risk of central obesity in lacto-ovo-vegetarians may be lower than that in vegans, but further studies are needed to confirm this finding.

Key words: vegetarian, vegan, lactoovovegetarian, body composition, obesity