Prevalence Study And Intervention Research On Hot Pot Syndrome Among Residents In Chengdu

Sichuan hot pot, with its unique flavor known in China and abroad, has rich nutritional value. But when people enjoy the hot pot with delicious foods, consumer had to suffer from some side effects caused by eating hot pot inevitably. Traditional Sichuan hot pot, with a lot of warm spices, often thrills the gastrointestinal mucosa more, leads to consumers with varying degrees of "hot pot syndrome (HPS) ". It's very essential to pay attention to the problem. Study on the control and prevention of hot pot syndrome to protect consumer's health and enjoy the delicious food is common concern of people in nutrition and food circles. The purpose of this study was understanding the relation between the hot pot and human health, explaining that hot pot syndrome's characteristics and incidence in the hot pot consumer, comparing the different drinks' preventive effect on "hot pot syndrome", and providing the scientific basis or application prospects for protection the consumers' health.After the random cluster sampling, two clean, medium level of consumption of hot pot restaurant in Chengdu were selected for the interview questionnaire. The study understood the symptoms after eating hot pot in the hot pot consumer, and through focused group interviews further understand the severity and the duration of symptoms. Based on this, "hot pot syndrome (HPS)" was given a new definition. The study also analyzed the impact of the symptoms, and using of human testing, discussed several kinds of drinks' preventive effect on hot pot syndrome.The main findings are following as: 84.7% of hot pot consumers have varying degrees of gastrointestinal discomfort and other symptoms. Hot pot syndrome incidence rate is 64.6%, suggesting that hot pot have wide implication on human health. Hot pot syndrome is a group of symptoms of mainly gastrointestinal syndrome after a consumer eating hot pot. The symptoms' age-distribution is widely, and severity is mainly mild. All the symptoms lasted mainly less than 24 hours.Impact analysis showed that the main factors of the hot pot syndrome are the hot pot spicy, feeding time, food intake, hot pot consumption frequency, mashed garlic, vinegar mix and near water, juice, soy milk and yogurt to the mix. That change some eating habits of consumers may have some role in the hot pot syndrome control and prevention.Human intervention study for hot pot syndrome (HPS) selected yogurt, soy milk and orange juice three kinds of drinks as nutritional intervention groups and pure water as the control group. The results showed drinking orange juice to the anus burning may improve. Other drinks to hot pot syndrome have no apparent preventive effect.In short, hot pot syndrome prevention and control need to pay attention to and participate in for people (prevention experts, Nutrition experts, food experts and health educator). The prevention and control of the hot pot syndrome is studied in preliminary discussion in this topic, hoping to attract more attentions and provide the basis for further scientific research.