| Objectives(1)Describe the distribution of individuals with upper gastrointestinal symptoms in the population,and find high-risk groups of upper gastrointestinal symptoms;(2)Analyze the relationship between upper gastrointestinal symptoms and diet,and look for eating behaviors that affect the upper gastrointestinal tract The risk and protective factors for the occurrence of symptoms;(3)Design a reasonable diet intervention plan to control the upper gastrointestinal symptoms of the study subjects to improve the quality of life of the individual.Methods(1)Taking towns and communities as the unit,cluster and random sampling was adopted,and 23704 people were selected from Hefei,Huangshan,Lu’an and Fuyang in Anhui Province.(2)Survey tools include:Resident Chronic Disease Risk Assessment Questionnaire and Quality of Life(EQ-5D)Scale.(3)Adopt literature review method and household questionnaire survey.(4)Use SPSS16.0 to perform frequency statistics,chi-square test,t-test,binary logistic regression and ordered logistic regression to analyze the epidemic status and harm of patients with upper gastrointestinal symptoms,as well as the relationship between diet and upper gastrointestinal symptoms.Results(1)The reporting rates of the four upper gastrointestinal symptoms in this study,from high to low,are: frequent stomach pain or upset stomach(22.8%),frequent food reflux or acid reflux(16.8%),and frequent feeling of poor appetite(7.0%)and often feel mild pain or unsmooth swallowing(3.6%).Research subjects often have upper gastrointestinal symptoms in women than in men,rural areas are higher than in cities,and generally decrease with the increase of education level.The age group of 55-64 years is the high-incidence period of upper gastrointestinal symptoms,followed by the age group 45-54 years old.(2)The research subjects reported that the prevalence of chronic gastritis diagnosed by a doctor was higher than that of people with upper gastrointestinal symptoms than those without upper gastrointestinal symptoms;Huangshan City,patients with upper gastrointestinal symptoms were in mobility,self-care,daily activities,The injury rate of pain/discomfort and anxiety/depression with any difficulty/problem in the five dimensions is higher than that of people without upper gastrointestinal symptoms,and the score on the vertical visual analog scale(VAS)is lower than that of people without upper gastrointestinal symptoms.The difference is statistically significant.(3)The risk factors for frequent food reflux or acid reflux of the research subjects are the frequent eating of pickled and sun-dried foods,fried foods,leftovers,garlic,freshwater fish and shrimps,and their usual hot diet,heavy salt in taste,and low oil and fat.Fast and slow eating speed,frequent and irregular meal times,and the time from meal to bedtime is often less than 2 hours;the risk factors for frequent pain or difficulty in swallowing are frequent eating of pickled and sun-dried food,fried food,and leftovers.Food leftovers,usually hot,thinner,low fat,slow eating speed,frequent and irregular meal times,and the time between meal and bed is often less than 2 hours;the risk factors for frequent stomach pain or stomach discomfort are Often eat pickled sundried foods,fried foods,leftovers,soy products,freshwater fish and shrimps.The usual diet is hot,thin,high in fat,fast and partial,and 60% to 70% of the food is full or full each time.Less,more meal times and often irregularities,more time from meal to bedtime and often less than 2 hours,and smoking;the risk factors for often feeling bad appetite are frequent eating fried foods,drinking milk,and normal eating hot and partial Thin,heavy salt,low fat,slow eating speed,80 to 90% fullness or less,more and often irregular meal times,often less than 2 hours from meal to bed,and smoking.(4)Based on the baseline situation of the research object(general demographic characteristics,frequent upper gastrointestinal symptoms and eating behavior),dietary behavior intervention material library(such as reducing the intake of pickled and fried foods,eating more fresh vegetables and fruits,The amount of chili peppers should be appropriate and the supply of nutrients should be increased)and combined intervention methods(such as text messages,We Chat public accounts,and leaflets,etc.)to initially design dietary intervention programs.Conclusion Women in Anhui Province,45-64 years old,less educated,and rural areas are at high risk of upper gastrointestinal symptoms;people with upper gastrointestinal symptoms have a higher prevalence of chronic gastritis and quality of life impairment;diet is an influence An important factor in the occurrence of upper gastrointestinal symptoms,different upper gastrointestinal symptoms have different risk and protective factors in eating behavior,but also the same risk and protective factors;a personalized diet for individuals with upper gastrointestinal symptoms has been initially designed Behavioral intervention programs to control upper gastrointestinal symptoms and improve the quality of life of individuals. |
