Objective To judge the effect by understanding the change of the blood related indexes before and after the applica-tion of lamivudine combined with silibinin treatment for treating E antigen positive chronic hepatitis B to provide the basis for the individualized therapy.Methods 226 cases of E antigen positive chronic hepatitis B were selected and divided into the mild group (55 cases),moderate group (94 cases)and severe group(77 cases)according to the degree of liver function injury.The 3 groups were given oral lamivudine 100 mg once daily and oral silybinin 70mg,3 times a day.The course of treatment was 6 months;the re-lated blood indexes before and after treatment were analyzed.Results After 6 months of treatment,the recovery rate of ALT,E an-tigen negative conversion rate and HBV-DNA negative conversion rate in the mild group and the moderate group were improved in different degrees,and those in the severe group were significantly increased(P <0.05).Conclusion Lamivudine combined with sili-binin treatment can inhibit the replication of HBV-DNA more effectively,promote the recovery rate of serum ALT significantly,im-prove the E antigen negative conversion rate,especially for the patients with severe liver function injury;which improve the curative effect in the treatment of chronic hepatitis B in some extent.

To revise Chinese Diet Balance Index (DBI) based on the current Chinese Dietary Guidelines and Food Guide Pagoda . Method: Seven food components [(cereals ,vegetables and fruits, bean and dairy , animal food , alcohol ,condiments (salt and edible oil))were selected in combination with food varieties and drinking water to build up Diet Balance Index Revision (DBI-07) .The components were weighed and assigned cut-offs and scores based on the Chinese Food Guide Pagoda. Three scoring methods (LBS-low bound score, HBS-high bound score, DQD-diet quality distance) were used to evaluate the dietary quality of 26300 adults aged 18 to 79 years from 2002 China National Nutrition and Health Survey. Results: The mean LBS, HBS and DQD were 11.5,30.0 and 41.5 respectively. About 78% adult were in moderate or severe deficit of food intake, 35.1% in moderate or severe surplus of food intake, and 43.8% in severe dietary imbalance. Conclusion: DBI-07 can reflect the principles of dietary guidelines, and the scoring method can reflect both deficit and surplus of food intake. DBI-07 can be used to evaluate the dietary quality of individual or the population.

Objective To understand the relationship between dietary patterns and breast cancer and to provide a possible scientific basis for breast cancer prevention,we performed a meta-analysis in order to evaluate the current relevant literature.Method Meta-analysis was used to pool the effect of vegetable,fruit,fish and soybean dietary patterns on the risk of breast cancer.The breast cancer risk of the highest categories compared to the lowest categories of such dietary patterns was combined using fixed effect model.Searching the database (Chinese databases included CQVIP,WANFANG medicine online,CNKI and SinoMED,and English databases included PubMed,Embase,Cochrane database,Medline and Google Scholar) for articles published between January 1997 and June 2014.All statistical analyses were performed using the Stata 11.0.Result Twelve cohort studies involving 623 536 participants and 19 707 patients with brcast cancer were found to be eligible.Our results indicate that a reasonably healthy dietary pattern (which is characterized by a high consumption of vegetables,fruit,fish and soybean) is beneficial for the prevention of breast cancer.Compared to the lowest categories of such dietary patterns,relative risk (RR) of the highest categories is 0.86 (95％ CI 0.80-0.92).Conclusion A reasonably healthy dietary pattern (which is characterized by a high consumption of vegetables,fruit,fish and soybean) is beneficial for the prevention of breast cancer.

Adolescent ; Adult ; China ; epidemiology ; Humans ; Middle Aged ; Motor Activity ; Rural Population ; Suburban Population ; Urban Population

Objective To identify the use of body mass index (BMI) to predict the areas under curve (AUC) of hypertension,and to find the optimal cutoff of predicting the incidences of hypertension in Chinese adults. Method Using the data from Nationwide Nutrition and Health Survey to find the new cases of four-years hypertension,and to calculate the four-year cumulative incidence (CI) of hypertension,and operate the receiver operating characteristic (ROC),analyze the AUC and calculate the sensitivity and specificity of optimal cutoff. Results Four-year CI of hypertension were 17.2% (20.3% for men and 14.2% for women),the AUC were 0.62 and 0.61 for men and women,respectively. Conclusion The optimal cut off was applicable in monitoring the incidences of hypertension,and more verification should be carried out in the future when applying this cut off.

Objective: To describe the status and trend of dietary energy, protein and fat pattern of Chinese residents. Method : 23 470 households including 68 962 subjects were randomly sampled from 132 counties in 31 provinces, autonomous regions and the municipalities. The 24 h dietary recall method for 3 consecutive days was used in dietary survey and weighing method was used for condiment intake. Results: The average energy intake per reference man per day was 9.42 MJ (2 250.5 kcal), 11.8% and 29.6% from protein and fat respectively. The percentages of energy from fat of big city residents arrived 38.4%. The percentages of energy from cereals, animal food and pure energy food were 57.9%, 12.6% and 17.3% respectively. The average protein intake per reference man per day was 65.9 g, 52%, 7.5% ,25.1% and 15.3% from cereals, bean and bean product, animal food and other foods respectively. The average fat intake per reference man per day was 76.3 g, 39.2% from animal food. Conclusion: The dietary change of Chinese residents represents the characteristics of the transition period, including the decrease of energy and protein intake per capita, decrease of the percentage of dietary energy supplied by cereals and increase of fat intake per capita,especially from animal foods, and the proportion of energy contributed by fat.

OBJECTIVETo analyze the nutritional ingredients of daily consumed pre-packaged foods in Chinese adult residents.

METHODSFrom October to December 2013, the nutrition labels of pre-packaged foods consumed in continuous 7 days by 706 adult residents were collected by multi-stage stratified cluster random sampling in 18 communities with 360 households in 9 cities in China including Beijing, Shanghai, Chongqing, Shenyang, Haerbin,Jinan,Zhengzhou, Changsha and Nanning. The contents of energy, protein, fat, carbohydrate, sodium and the percentages of low-fat and low-sodium foods were compared among 7 different kinds of foods including baked foods, convenient foods, leisure foods, puffed foods, milk, beverages and seasonings.

RESULTS871 kinds of pre-packaged foods were collected. The median (min, max) of energy contents of puffed foods, baked foods and leisure foods were 2 155(1 638-2 785) kJ/100 g, 1 980 (582-2 639) kJ/100 g, 1 575 (353-3 015) kJ/100 g respectively. The median (min, max) of fat contents of puffed foods, baked foods and leisure foods were 30.0 (5.0-40.9) g/100 g, 20.5 (0.3-40.5) g/100 g, 15.1 (0-71.4) g/100 g respectively. The contents of carbohydrate of baked foods, convenient foods and puffed foods were high relatively, the medians (min, max) of which were 58.1(19.8-82.5), 56.5(0-90.7), and 56.1(42.6-75.8)g/100 g respectively. The sodium content of seasoning was the highest, which was 2 177 (20-12 000) mg/100 g. The protein content of beverage was the lowest, which was 0.4(0-17.8)g/100 ml.

CONCLUSIONThe energy and fat contents of puffed foods, baked foods and leisure foods were high. The carbohydrate contents of baked foods, convenient foods and puffed foods were high relatively. The sodium content of seasonings was high. The protein contents of beverages were low.

Adult ; Beverages ; China ; Cities ; Dietary Carbohydrates ; Dietary Fats ; Dietary Proteins ; Food ; Food, Preserved ; Humans ; Nutrition Surveys ; Nutritive Value ; Sodium, Dietary