地理学报 ›› 2019, Vol. 74 ›› Issue (8): 1637-1649.doi: 10.11821/dlxb201908011
李瀚祺1,贾鹏2,3,费腾1
收稿日期:
2018-11-26
修回日期:
2019-06-04
出版日期:
2019-08-25
发布日期:
2019-08-07
作者简介:
李瀚祺(1994-), 女, 硕士生, 研究方向为健康地理学、空间数据分析。E-mail: <email>lihanqitongxue@126.com</email>
LI Hanqi1,JIA Peng2,3,FEI Teng1
Received:
2018-11-26
Revised:
2019-06-04
Online:
2019-08-25
Published:
2019-08-07
摘要:
慢性病是全球最主要的死亡原因,在所有慢性病风险因素中,不健康饮食因素居于首位,也是影响最广泛的风险因素。尽管已有许多关于饮食行为的研究,但在饮食口味与慢性病关联方面尚缺乏定量研究。鉴于此,利用众源网络菜谱数据,提取菜系中多维口味信息,结合不同地区分类的餐饮类兴趣地点(POI)数据,定量分析不同地区人群口味偏好;使用地理探测器方法,从空间分异性角度建立7种口味与出血性卒中、胰腺癌、上呼吸道感染3种慢性病的关联,得到饮食口味对慢性病空间分布的解释能力度量值。结果表明:在7种口味中,过咸是出血性卒中的首要口味风险因子;一定程度的甜是胰腺癌的首要口味风险因子,且甜的程度与胰腺癌风险并非呈简单线性关系;过辛是上呼吸道感染的首要口味风险因子,三者在统计上均表现显著。本文首次提出了基于众源数据挖掘的潜在健康风险因素定量研究方法,可以应用于病因的探索性分析,并有助于公共卫生部门制定相应的干预措施。
李瀚祺, 贾鹏, 费腾. 基于众源数据挖掘的中国饮食口味与慢性病的空间关联[J]. 地理学报, 2019, 74(8): 1637-1649.
LI Hanqi, JIA Peng, FEI Teng. Geographical association between dietary tastes and chronic diseases in China:An exploratory study using crowdsourcing data mining techniques[J]. Acta Geographica Sinica, 2019, 74(8): 1637-1649.
表1
菜谱数量与口味频率"
序号 | 使用情况 | 菜系 | 菜谱数量 | 酸 | 甜 | 鲜 | 咸 | 油 | 辣 | 辛 |
---|---|---|---|---|---|---|---|---|---|---|
1 | 菜谱与POI数据共有的16类菜系 | 川菜 | 1008 | 0.27 | 0.54 | 0.51 | 1.75 | 0.72 | 0.95 | 2.23 |
2 | 东北菜 | 896 | 0.25 | 0.43 | 0.64 | 1.61 | 0.68 | 0.26 | 1.34 | |
3 | 港台菜 | 67 | 0.15 | 0.78 | 0.6 | 1.66 | 0.84 | 0.34 | 1.79 | |
4 | 湖北菜 | 233 | 0.22 | 0.48 | 0.85 | 1.59 | 0.89 | 0.26 | 2.35 | |
5 | 沪菜 | 328 | 0.19 | 0.64 | 0.91 | 1.43 | 0.97 | 0.06 | 1.38 | |
6 | 徽菜 | 327 | 0.17 | 0.6 | 0.69 | 1.18 | 0.77 | 0.13 | 1.16 | |
7 | 京菜 | 360 | 0.21 | 0.58 | 0.57 | 1.26 | 0.68 | 0.11 | 1.26 | |
8 | 鲁菜 | 757 | 0.18 | 0.36 | 0.57 | 1.24 | 0.68 | 0.16 | 1.14 | |
9 | 闽菜 | 661 | 0.17 | 0.47 | 0.83 | 1.13 | 0.74 | 0.10 | 1.14 | |
10 | 清真菜 | 141 | 0.28 | 0.61 | 0.94 | 1.68 | 0.92 | 0.38 | 2.01 | |
11 | 苏菜 | 449 | 0.15 | 0.51 | 0.58 | 1.26 | 0.69 | 0.09 | 1.17 | |
12 | 西北菜 | 339 | 0.21 | 0.46 | 0.92 | 1.58 | 0.91 | 0.34 | 2.01 | |
13 | 湘菜 | 720 | 0.15 | 0.32 | 0.67 | 1.63 | 0.82 | 0.63 | 1.32 | |
14 | 粤菜 | 1007 | 0.13 | 0.48 | 0.45 | 1.28 | 0.54 | 0.12 | 1.01 | |
15 | 云贵菜 | 187 | 0.25 | 0.52 | 0.74 | 1.68 | 0.92 | 0.66 | 1.90 | |
16 | 浙菜 | 570 | 0.16 | 0.47 | 0.7 | 1.26 | 0.74 | 0.09 | 1.09 | |
17 | 仅菜谱数据包含的4类菜系 | 广西菜 | 98 | 0.35 | 0.53 | 1.01 | 1.91 | 0.69 | 0.39 | 1.84 |
18 | 江西菜 | 87 | 0.16 | 0.25 | 0.77 | 1.24 | 0.76 | 0.59 | 1.48 | |
19 | 山西菜 | 175 | 0.27 | 0.43 | 0.75 | 1.43 | 1.03 | 0.19 | 2.22 | |
20 | 豫菜 | 167 | 0.21 | 0.53 | 1.01 | 1.43 | 0.91 | 0.17 | 1.61 |
表3
因子与交互作用探测结果"
疾病 | 口味风险因子 | 酸 | 甜 | 鲜 | 咸 | 油 | 辣 | 辛 |
---|---|---|---|---|---|---|---|---|
出血性卒中 | 酸 | 0.366 | ||||||
甜 | 0.792 | 0.451* | ||||||
鲜 | 0.857↑ | 0.855↑ | 0.162 | |||||
咸 | 0.748 | 0.737 | 0.921↑ | 0.499** | ||||
油 | 0.878↑ | 0.851↑ | 0.646↑ | 0.926↑ | 0.363 | |||
辣 | 0.805 | 0.794 | 0.969↑ | 0.780 | 0.868 | 0.523* | ||
辛 | 0.835 | 0.881 | 0.922↑ | 0.820 | 0.905 | 0.859 | 0.514* | |
胰腺癌 | 酸 | 0.264 | ||||||
甜 | 0.859 | 0.628** | ||||||
鲜 | 0.766↑ | 0.944↑ | 0.122 | |||||
咸 | 0.860↑ | 0.817 | 0.808↑ | 0.426 | ||||
油 | 0.759↑ | 0.816 | 0.654↑ | 0.705 | 0.298 | |||
辣 | 0.763↑ | 0.952 | 0.848↑ | 0.886 | 0.856↑ | 0.446 | ||
辛 | 0.529 | 0.962 | 0.798↑ | 0.850 | 0.852↑ | 0.838 | 0.425 | |
上呼吸道 感染 | 酸 | 0.441 | ||||||
甜 | 0.800 | 0.434 | ||||||
鲜 | 0.854↑ | 0.816↑ | 0.163 | |||||
咸 | 0.848 | 0.818 | 0.971↑ | 0.535* | ||||
油 | 0.545 | 0.786 | 0.702↑ | 0.891 | 0.440 | |||
辣 | 0.887 | 0.862 | 0.966↑ | 0.955 | 0.919 | 0.505* | ||
辛 | 0.757 | 0.819 | 0.922↑ | 0.806 | 0.724 | 0.906 | 0.560** |
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