广西巴马80岁以上老人食物及营养素摄入特征研究

为探究巴马长寿区80岁以上老人各类食物与营养素摄入水平的突出特征,采用称重法并结合膳食史回顾法对广西巴马长寿区和非长寿区进行膳食调查,并利用偏最小二乘法判别分析（PLS-DA）进行模式识别,从各种营养素共同作用的角度整体分析膳食因素对健康长寿的影响。结果表明,长寿区组以谷类、薯类及杂豆食物为主,膳食品种多样化。模式识别结果表明,长寿区组和对照组的营养素摄入水平存在显著差异（p<0.05）,PLS-DA模型鉴定出6种与长寿区老人密切相关的特征营养素,其中,脂肪、能量、蛋白质、胆固醇的摄入量在长寿区组显著降低（p<0.05）,变化倍数分别为0.43、0.75、0.61、0.26;碳水化合物、维生素A的摄入量在长寿区组显著增加（p<0.05）,变化倍数分别为1.18、1.60。这种特定的营养素摄入模式,应该对长寿现象的形成具有积极的影响作用。 

Characterization of food and nutrient intake of healthy people over 80 years from Bama county of Guangxi province

In order to investigate the prominent feature of food and nutrient intake of healthy people over 80 years from the Bama longevous region, dietary survey of healthy people over 80 years from the longevous region and a non- longevous region in Guangxi province was conducted by means of weighing record method coupled with dietary recall method. Partial least squares- discriminant analysis ( PLS- DA) was used to perform pattern recognition so as to analyze the influence of diet on health and longevity from point of view of the coaction of all kinds of nutrients.The results showed that grain, tubers and miscellaneous bean were main food in the longevous region group and food varieties were diversified. The results of pattern recognition showed that there were significant differences in nutrient intake between the longevous region group and control group ( p < 0.05) . Six characteristic nutrients closely related to the elderly people from longevous region were identified by means of PLS- DA model. Among the six characteristic nutrients, the intake of fat, energy, protein and cholesterol were significantly decreased in the longevous region group ( p < 0.05) , and the fold change values were 0.43, 0.75, 0.61 and 0.26, respectively. Another two characteristic nutrients were carbohydrate and vitamin A, whose intake were significantly increased in the longevous region group ( p < 0.05) , and the fold change values were 1.18 and 1.60, respectively.The specific pattern of nutrient intake was supposed to have a positive influence on the formation of longevity phenomenon.