Study On Hot Pot Eating Behaviors And Analysis The Influencing Factors Of Self-reported Discomfort After Eating Amongst The Residents In Chengdu And Chongqing

Background In recent years,some unhealth lifestyle habits such as unhealthy eating behavior and the lack of physical exercise make hypertension and diabetes have become one of the most important problems threatening human health.Healthy eating behaviors help maintain health,reduce and prevent the risk of chronic diseases,and improve the quality of life.Hot pot,the most popular food in Southwest China,is deeply loved by people.And the health problems caused by improper eating behavior are becoming progressively prominent.At present,studies on hot pot are limited,interest in the topic is gradually increasing,and most of the research have focused on the detection of ingredients in hot pot seasoning.No systematic population data are available to support on healthy hot pot eating behavior.Objective This study aimed to obtain the current situation of hot pot eating behavior and analysis of the influencing factors of self-reported discomfort after hot pot consumption amongst residents in Chengdu and Chongqing.Based on these,the popular science demand of hot pot was analyzed to guide the healthy hot pot eating behavior amongst residents.Besides,it may provide a basis for the follow-up research on health matters related to hot pot eating.Methods The combination of quantitative investigation and qualitative research methods.A cross-sectional study was conducted in Chengdu and Chongqing from July 2018 to May 2019.Data were obtained by using a self-administered questionnaire.The multi-stage stratified random sampling method was used to select community residents in eight urban communities from Chengdu and Chongqing.A total of 1100 participants were included,and 37 of them were selected for personal in-depth interviews.For quantitative research,SPSS 23.0 software was used for statistical analysis.The main analysis methods used were chi-square test,oridinal logistic regression.The qualitative research used the subject frame analysis method.Result Among the participants,446 were males(40.55%)and 654 were females(59.45%);540(49.09%)of the participants were from Chengdu and 560(50.91%)came from Chongqing.The participants were mainly in the age group of 15 to 35,with an average age of 33.80±12.83 years.There were 80.37% participants went to the nearest hot pot restaurant within 20 minutes by walk.62.36% participants eat hot pot all year round.There were 52.1% of the participants ate hot pot at least once a month,73.55% of the participants ate hot pot for 1-2 hours,89.36% participants ate hot pot at dinner,50.82% participants liked butter oil hot pot.76.73% of the participants chose sesame oil as flavor seasoning,88.0% of the participants added mashed garlic.The favorite dishes and drinks were tripe duck intestines(53.45%)and vegetable protein beverage(32.0%).There are some differences in hot pot eating behaviors between Chengdu and Chongqing residents mainly manifested in: the preferred type of hot pot seasoning(p<0.001),the preferred hot pot bottom type(P<0.001),the type of flavor dishes(P<0.001)),adding garlic puree,oyster,millet pepper to the sauce(P<0.001),food consumption after extraction from the hot pot soup(P=0.002),order of consumption of hot pot ingredients(P<0.001).Besides,participants in Chongqing preferred root vegetables,bean products,melons and fruits more than in Chengdu,while the participants in Chengdu preferred leaf vegetables and duck intestines(P<0.05);and participants in Chongqing preferred ice mineral water and energy drinks more than those in Chengdu(P<0.05).Unhealthy hot pot eating behaviors of residents in the two places were manifested as follows: preference for tripe and duck intestines(53.45%),preference for sugary drinks(32.0% vegetable protein drinks,27.55% fruit and vegetable juice drinks,22.09% carbonated drinks),not paying attention to the nutrition and health(67.2%),eating boiling food immediately(35.18%),not paying attention to the environment of hot pot restaurant(58.82%).After eating hot pot,649(59%)people reported discomfort,520(47.27%)people reported mild discomfort(1-2 types of discomfort),129(11.72%)people reported moderate or severe discomfort(three or more types of discomfort).212(19.27%)people had the highest incidence of constipation,followed by 203(18.45%)of diarrhea,174(15.82%)of dry mouth and bitter taste in mouth.Participants in Chongqing have higher rates of experiencing discomfort than those in the Chengdu(P=0.016);younger participants experienced discomfort more often than older ones(P<0.001).The influencing factors of dry mouth and bitter mouth are tea(OR=1.558),mineral water(OR=1.452);the influencing factors of oral ulcer are shorter eating time(OR=0.613),preference for meat(OR=0.612)and energy drink(OR=2.087);the influencing factors of nausea and vomiting are butter oil(OR=0.639),adding salt to taste plate(OR=2.039),slightly cool consumption(OR=0.520),and iced mineral water(OR=2.008),carbonated drink(OR=1.869);the influencing factors of conscious abdominal distension are shorter eating time(OR=0.681),prefer melon and eggplant(OR=1.551),iced mineral water(OR=1.517),carbonated drink(OR=1.558);the influencing factors of diarrhea are shorter eating time(OR=0.712),adding oyster to the saucer(OR=1.435),slightly cool consumption(OR=0.571);frequent defecation factors are preference fungi food(OR=1.511),energy drink(OR=1.906);the factors of constipation are shorter eating time(OR=0.711)and feel full(OR=1.511);acne factors include choosing juice drink(OR=1.852)and energy drink(OR=2.907).Participants with shorter eating time were less likely to have moderate or severe discomfort than those whose eating time exceeding 2 hours(OR=0.508;OR=0.720).Participants who ate vegetables first(OR=1.582)were more likely to have moderate or severe discomfort than those who ate meat first.Participants who preferred fungus(OR=1.343),tea(OR=1.448),iced mineral water(OR=1.464),vegetable protein(OR=1.350),and energy drinks(OR=1.662)were more likely to have moderate or severe discomfort than those who did not.Attitude to healthy eating behavior knowledges: 85.19% of participants think it is necessary to learn it,76% of participants expressed willingness to learn,83.64% of participants want to increase the relevant knowledge;the most expected access is the network(such as Wechat)(65.43%).Conclusions Hot pot is highly available in Chengdu and Chongqing.The residents have a high liking for hot pot,which is generally concentrated in the age of 15-35 years group.Some unhealthy hot pot eating behaviors exist in residents of Chengdu and Chongqing.Nevertheless,the participants in the two places strongly desire to gain knowledge regarding healthy eating behaviors.The discomfort after eating hot pot is common amongst residents.Besides,the eating behaviors(eating time and eating order,the choice of drinks and dishes)are the influencing factors of discomfort after eating hot pot.Hence,hot pot health-related research should pay more attention to the eating behaviors and we need to vigorously carry out nutrition and health education.