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目的了解个旧市急性腹泻的影响因素,为科学制定防制措施提供依据和支持。方法采用病例-对照研究的方法,自行设计量表收集个旧市8家医疗机构一年内的初诊急性腹泻病例和同样数量的医院内对照的基本情况、暴露史、卫生习惯等信息。数据采用单因素卡方和多因素Logistic回归进行分析。结果个旧市急性腹泻的主要临床表现,如大便性状、腹痛、呕吐、发热等,提示以感染性腹泻为主。多因素Logistic回归分析显示,家庭人均年收入(OR=0.819,P=0.001)、饭前便后洗手(OR=0.572,P=0.001)、经常与别人共用餐具(OR=2.163,P=0.010)、经常外出就餐(OR=2.471,P=0.008)、发病3 d内外出就餐(OR=2.566,P=0.006)和接触腹泻患者(OR=1.152,P=0.039)为急性腹泻感染的影响因素。结论个旧市急性腹泻以夏季高发;影响因素有家庭人均年收入、饭前便后洗手习惯、经常与别人共用餐具、经常外出就餐、发病3 d内外出就餐和接触腹泻患者等,防制措施包括开展居民卫生习惯的健康教育、帮助低收入家庭改善卫生条件、加强餐饮行业的食品安全监管等。
Objective To understand the influencing factors of acute diarrhea in Gejiu City and provide the basis and support for the scientific formulation of prevention and control measures. Methods A case-control study was conducted. The questionnaire was designed to collect the basic information, exposure history and health habits of newly diagnosed acute diarrhea cases and the same number of hospital controls within one year in 8 medical institutions in Gejiu City. Data were analyzed using one-way Chi-square and multivariate Logistic regression. Results Gejiu City, the main clinical manifestations of acute diarrhea, such as stool traits, abdominal pain, vomiting, fever, suggesting that the main infectious diarrhea. Multivariate logistic regression analysis showed that the per capita annual household income (OR = 0.819, P = 0.001) and the convenience of washing hands after meals (OR = 0.572, P = 0.001) (OR = 2.471, P = 0.008), eating out within 3 days (OR = 2.566, P = 0.006) and patients with diarrhea (OR = 1.152, P = 0.039) were the influential factors of acute diarrhea. Conclusions Gejiu’s acute diarrhea is predominant in summer. The influencing factors include per capita annual household income, habit of washing hands after meals and after meals, frequent sharing of tableware with other people, frequent meals, meals and contact with diarrhea within 3 days of onset, etc. Control measures include To carry out health education of residents health habits, to help low-income families to improve health conditions, strengthen food safety supervision of the catering industry.