食物环境对膳食营养影响的研究进展与未来展望

THE RESEARCH PROGRESS AND FUTURE PROSPECTS OF THE IMPACTS OF FOOD ENVIRONMENT ON DIET AND NUTRITION

关键词:  食物环境  膳食质量  营养状况  概念界定  评价指标

Key words:  food environment  dietary quality  nutritional status  concept definition  evaluation indicators

摘要:

目的 食物环境与人们的膳食质量和营养状况密切相关，是实现可持续健康膳食的重要影响因素。文章旨在对食物环境的定义、分类、评价以及对膳食营养的影响进行系统梳理，以期为后续食物环境相关研究提供借鉴。方法 主要采用文献研究法、对比分析法和总结归纳法，对食物环境的已有文献进行综述。结果 （1）从人们获取和消费食物的层面来看食物环境包括食物可获得性、食物可及性、食物可负担性以及食物质量4个维度；（2）食物环境的类别划分可从感知评价、可获取食物的健康程度以及获取健康食物的难易程度等方面展开；（3）食物环境的评价指标尚不统一，且通常只关注某单一维度，缺少对多维度的综合评价；（4）食物零售场所的数量、密度、距离等与膳食质量和营养状况显著相关，居住地便利店越多，膳食质量越低；住所距健康食品店越近，蔬菜水果的消费越多，维生素A、铁和锌等营养素的摄入量越高，营养不良的发生风险越低。结论 加强对食物环境的关注，构建食物环境综合评价指标，探讨食物环境不同维度对膳食营养的影响和对比分析可能是未来的研究方向。通过系统梳理食物环境相关研究，有助于深入理解食物环境并为优化食物环境、促进健康膳食、改善居民膳食营养状况提供新思路。

Abstract:

The food environment is closely related to people's dietary quality and nutritional status, and is therefore a crucial factor in achieving sustainable healthy eating practices. This research aims to systematically review the definition, classification, evaluation, and impacts of the food environment on diet and nutrition, so as to provide a reference for future research in this field. This study primarily employed literature review, comparative analysis, and summarization methods to systematically review the existing literature on the food environment. The results were listed as follows. (1) Food environment included four dimensions: food availability, food accessibility, food affordability, and food quality from the perspective of food acquisition and consumption; (2) The classification of the food environment could be based on perceptual assessment, healthiness of available food options, and the ease of accessing nutritious foods; (3) Evaluation indicators for the food environment were currently inconsistent, typically focusing on singular dimension and lacking comprehensive evaluations across multiple dimensions; (4) The number, density, and proximity of food retail outlets were significantly associated with dietary quality and nutritional status, for example, areas with more convenience stores tended to have lower dietary quality, while closer proximity to healthy food stores was linked to increased consumption of fruits and vegetables, higher intake of nutrients such as vitamin A, iron, and zinc, and a lower risk of malnutrition. In summary, enhancing attention to the food environment, establishing comprehensive evaluation indicators for the food environment, and exploring the impacts of various dimensions of the food environment on diet and nutrition through comparative analysis could be future research directions. Systematically reviewing research on the food environment facilitates a deeper understanding and provides new insights for optimizing the food environment, promoting healthy eating, and improving residents' nutritional status.