西南地区居民食品烹饪方式和饮食口味现况及其 与体质指数的相关性分析

Objective To understand the correlation between food cooking methods, dietary preferences of residents in southwest China, and their body mass index (BMI), providing references for local residents, nutritional health education and scientific dietary choices. Methods A convenient sampling method was used to survey 7 948 residents in Southwest China, and an unordered multinomial logistic regression model was employed to analyze the influencing factors of BML Results The majority of residents in Southwest China preferred slightly spicy and light flavors, each accounting for 41.1%. The fried, sauteed, and stir-fried foods (59.2%) and steamed, boiled, blanched, stewed foods (51.8%) were most frequently consumed by residents. In Southwest China, lower frequency of consuming fried, sauteed, and stir-fried foods was associated with a decreased risk of ovenveight and obesity (OR=0.65& 95%CZ: 0.559-0.775), similar results were found in Sichuan, Chongqing, and Guizhou. In Guizhou, lower frequency of consuming steamed, boiled, blanched, stewed foods was associated with an increased risk of ovenveight and obesity (O2=1.411, 95%CI: 1.025-1.943). In Guizhou and Yunnan, preference for sour flavors was associated with a reduced risk of overweight and obesity (Guizhou: OR =0.512, 95% CI: 0.271-0.965; Yunnan: OR =0.475, 95% CI: 0.246-0.915). Conclusion Dietary preferences and food cooking methods vaiy among residents in Southwest China and are correlated with BML Sour flavors and high frequency of consuming steamed, boiled, blanched, stewed foods are protective factors against overweight and obesity, while frequent consumption of fried, sauteed, and stir-fried foods is a risk factor. It is recommended to strengthen nutritional education and promote residents to make informed choices in dietary preferences and cooking methods to improve public nutrition and health. [ABSTRACT FROM AUTHOR]