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极端的温度促进高脂肪饮食
medRxiv : the preprint server for health sciences
|April 29, 2025
概括
在中国,极端温度改变了饮食中的宏观营养素摄入量. 炎热的天气会减少碳水化合物和蛋白质,而寒冷的天气会增加所有营养素,特别是脂肪,从而增加高脂肪饮食的风险. 气候变化可能会加剧这一趋势.
科学领域:
- 营养科学 营养科学
- 气候变化对环境的影响.
- 公共卫生 公共卫生
背景情况:
- 极端温度威胁全球粮食安全.
- 温度对饮食选择的影响还不太清楚.
- 以前的研究集中在农业供应上,而不是个人行为上.
研究的目的:
- 提供第一个证据,证明短期极端温度如何影响中国的宏观营养素摄入量.
- 调查炎热和寒冷天气对饮食模式的影响.
- 评估热舒适度和食物可访问性在温度驱动的饮食变化中的作用.
主要方法:
- 分析了对中国短期热冷天气暴露的宏观营养素摄入量.
- 检查风扇,空调和加热器等设备的减轻作用.
- 评估饮食反应中的社会经济差异.
主要成果:
- 炎热的天气减少了碳水化合物和蛋白质的摄入量;寒冷的天气增加了所有营养素的摄入量,特别是脂肪.
- 这两种极端温度都增加了高脂肪饮食的风险.
- 热舒适,而不是食物的可获得性,是主要的调解因素;社会经济因素影响了高脂肪饮食的采用.
结论:
- 温度显著影响饮食中宏观营养素的组成和高脂肪饮食的风险.
- 预计气候变化将增加高脂肪饮食的可能性,区域差异很大.
- 了解这些饮食变化对于公共卫生战略和长期粮食系统弹性至关重要.
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