Evaluation for intervention effects of"three reductions"among household chefs of community residents in Shandong Province
Objective To evaluate the comprehensive intervention effects of reducing salt,oil and sugar(referred to as"three reductions")in community household chefs,and provide the scientific basis for formulating the strategy of"three reducing"in community households.Methods From July to September 2022,the multi-stage cluster random sampling method was used to select 900 home chefs from 6 counties(cities and districts)in Shandong Province as the subjects,and the subjects were divided into intervention group and control group."Three reductions"comprehensive intervention measures were used in the intervention group,while any intervention measure was not used in the control group.The intervention time was 90 days.The questionnaire was used for the baseline survey and the assessment survey to evaluate the knowledge and behaviour change related to"three reductions".The continuous 3 d-24 h weighing method was used to evaluate the changes of per capita daily intake of salt and oil in households.The t test and x2 test were used to analyze the data,the general linear model fitted by the fold difference method and logistic regress model were used to analyze the net effects of intervention measures.The used software was SPSS 19.0.Results In the study,869 effective subjects were included,including 432 cases(49.71％)in the intervention group and 437 cases(50.29％)in the control group.Compared with the control group,the awareness rate of the recommended intake of adult salt(OR=4.185),the holding rate of other behaviors such as having used the quantitative salt spoon(OR=4.666),properly using the quantitative salt spoon(OR=6.040),asking for less salt when eating outside(OR=1.843),paying attention to the salt or sodium content of food when buying processed food(OR=1.655),using too low sodium salt(OR=1.561),taking proactive measures to reduce excessive salt(OR=2.965)increased;after intervention,the awareness rate of the recommended intake of edible oil for adults(OR=7.308),the awareness rate of the recommended intake of trans fatty acids for adults(OR=2.506),the holding rates of other behaviors such as having used the oil control pot(OR=6.467),being able to use the oil control pot correctly(OR=6.768),paying attention to the fat content when buying packaged food(OR=2.070),having heard of trans fatty acids(OR=1.714),taking active measures to control edible oil intake(OR=1.787)and other behaviors increased in intervention group;the awareness rates of adult added sugar intake standard(OR=4.411),definition of reduced sugar(OR=1.551),sugar-free food standard(OR=2.787),sugar content of ordinary carbonated beverages(OR=2.242),avoiding artificial added sugar in infant complementary food(OR=1.824),the holding rate of no eating or eating less sweet snacks(OR=2.855),no drinking or drinking less sugary drinks(OR=3.444),purchasing sugary drinks with reference to the sugar content(OR=4.761),eating outside less sugary dishes(OR=3.240),home cooking with less sugar(OR=2.581),purchasing sugar-free food(OR=1.815)significantly increased in the intervention group after intervention(P＜0.01).Compared with the control group,the daily salt intake per capita in the intervention group was reduced by 1.207g(β=-1.207)and the daily edible oil intake per capita in the intervention group was decreased by 3.861 g(β=-3.861),P＜0.01.Conclusion The comprehensive intervention of"three reductions"in the household chefs of community has significant effects on improving the knowledge rate of"three reductions"related health knowledge,reducing the per capita intake of salt and oil in the family,and promoting the formation of related health behaviors among the household chefs.
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