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既往关于消耗鱼类以及消耗不同烹调方式鱼类对老年人缺血性心脏病(IHD)危险的防治作用及其差异的相关研究罕见,本文就此进行了分析。对象与方法 3910例受试老人,年龄≥65岁,初始均无心血管病佐证。研究中采用问卷方式调查受试老人消耗不同烹调方式鱼类情况[罐头鱼和其它烧烤类鱼肉,其血浆中富含磷酯长链n-3脂肪酸;或油煎鱼、鱼肉三明治(鱼肉汉堡包),后者血浆中不含磷酯长链n-3脂肪酸]及其日消耗量。尔后人均随访长达9.3年,旨在观察分析食用不同品种鱼肉与继后IHD危险间相关关系。结果在所有受试老人中、经常消耗罐头鱼和其它烧烤类鱼种老人,年龄更轻、女性居多、白色人种居多、受教育程度
Previous researches on the prevention and treatment of the risk of ischemic heart disease (IHD) and their differences in fish consuming and consuming different cooking methods are rare, and this article analyzes this. Subjects and methods 3910 cases of the elderly, ≥ 65 years of age, no initial evidence of cardiovascular disease evidence. Questionnaire was used in the study to investigate the consumption of different types of cooking fish by the test subjects [canned fish and other grilled fish whose plasma is rich in phospholipid long-chain n-3 fatty acids; or fried fish and fish sandwiches (fish and hamburgers) , Which is free of phospholipid long chain n-3 fatty acids in plasma and their daily consumption. The average follow-up period was 9.3 years. The aim was to observe and analyze the relationship between the consumption of different types of fish meat and the risk of subsequent IHD. Results Among all the tested elders, canned fish and other barbecued species were often older, older, mostly female, mostly white people, and education level