基于众源数据挖掘的中国饮食口味与慢性病的空间关联

doi:10.11821/dlxb201908011

Abstract

Abstract:

Chronic diseases are the main cause for death in the world. Among all risk factors concerning chronic diseases, those related to an unhealthy diet are most important. Although much research was done on dietary behavior, there are only few quantitative studies on the relationship between dietary taste and chronic diseases. In this article, a taste dataset of the major categories of Chinese cuisine is established based on crowdsourced data from Chinese recipe websites. For a quantitative analysis of people's taste in different regions, additionally the locations of restaurants by category (using their respective points of interest) are integrated. Using the software Geodetector, these regional taste preferences are then correlated with the three chronic diseases, hemorrhagic stroke, pancreatic cancer, and upper respiratory tract infection. For all the three diseases, the results indicate very salty, moderate sweet and very spicy food as the primary risk factors. Also, the degree of sweetness is not linear with the risk of pancreatic cancer. These results are statistically significant. In this study, a quantitative method on discovering potential health risk factors based on mining of crowdsourced data is proposed for the first time. This method can be applied before disease-related experiments to filter potential factors, and it is helpful for the public health department to make quick corresponding intervention policies.

Key words: chronic disease, risk factor, dietary tastes, crowdsourcing data mining, Geodetector

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.

Figures/Tables 8

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References 46

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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

疾病	离散方案	酸	甜	鲜	咸	油	辣	辛
出血性卒中	方法	QU	QU	QU	NB	QU	QU	QU
出血性卒中	级数	7	7	8	6	8	7	7
胰腺癌	方法	NB	QU	QU	QU	QU	QU	NB
胰腺癌	级数	7	7	7	7	7	7	7
上呼吸道感染	方法	NB	QU	QU	QU	SD	QU	NB
上呼吸道感染	级数	7	7	8	7	7	7	7

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^**

Geographical association between dietary tastes and chronic diseases in China:An exploratory study using crowdsourcing data mining techniques

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