摘要
目的探讨北京市昌平区厨师高血压流行特征及其影响因素,为政府制定卫生防病政策提供依据。方法随机抽取餐馆、宾馆、饭店等单位的18~60岁的常住厨师,过去1年内在当地居住超过6个月的,包括非北京户口的所有在京人员,采用一对一询问调查及集中进行医学健康检查。结果厨师758名,高血压患病率为18.07%,患病率随年龄的增长而增加（χ2=56.08,P〈0.01）。经非条件logistic回归分析,年龄、腹型肥胖是高血压的主要危险因素。结论昌平区餐饮业18岁以上的厨师的血压患病率较高。中年以上人群是重点防治人群,应采取综合措施,有针对性地开展健康教育。做好高血压的防治工作是今后昌平区高血压病防治工作的重点。
[Objective] To investigate the epidemic characteristics and influencing factors of hypertension among chef in Changping District of Beijing City, and provide evidence for the government to develop health and disease prevention policies.[Methods]The resident chef aged 18-60 years old were randomly selected from restaurants, hotels, inns, and other units. The One to one investigation and medical examination were conducted on chef lived locally more than 6 months in the past year,including migrant people.[Results]Of 758 chefs, the prevalence rate of hypertension was 18.07%, the prevalence rate increased with age（χ2=56.08,P 〈0.01）. The logistic regression analysis showed age, abdominal obesity is the major risk factors for hypertension.[Conclusion] The prevalence of hypertension is relatively high among catering chef over 18 years in Changping District. Middle-aged people are the focus of prevention and treatment groups, should take comprehensive measures, targeted health education. Hypertension prevention and control is the key measure of hypertension control in Changping District.
出处
《职业与健康》
CAS
2015年第21期3013-3014,3017,共3页
Occupation and Health
关键词
高血压
患病率
危险因素
Hypertension
Prevalence
Risk factors
