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首页> 外文期刊>Food Protection Trends >Predictors of Eating Raw or Undercooked Meat, Poultry, Seafood, and Eggs among Older Adults
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Predictors of Eating Raw or Undercooked Meat, Poultry, Seafood, and Eggs among Older Adults

机译：老年人食用生的或未煮熟的肉，禽，海鲜和鸡蛋的预测指标

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摘要

Adults aged 60 years or older are more likely than those in other age groups to experience complications, hospitalization, and death because of foodborne infections. To reduce their risk of illness, older adults should avoid eating certain foods, suchas raw or undercooked meat, poultry, seafood, and eggs. This study examined the relationship between consumption of risky foods and demographic characteristics and risk perceptions, using data from a nationally representative survey of older adults (n =1,140). By use of logistic regression analysis, risky food consumption was modeled as a function of demographics, health status, disease diagnosis, self-assessment of food safety knowledge, perceptions about seriousness of food contamination, and perceptions that older adults are at increased risk of contracting foodborne illness. Age, race/ethnicity, education, perceptions about seriousness of food contamination, and self-assessment of food safety knowledge were predictors of consumption of risky food. Food safety educators, dietitians, and other practitioners who work with older adults can inform individuals with these characteristics about the risks of eating certain foods and thus help prevent foodborne diseases.
机译：60岁或以上的成年人比其他年龄段的成年人更有可能因食源性感染而出现并发症，住院和死亡。为了降低患病的风险，老年人应避免食用某些食物，例如生的或未煮熟的肉，家禽，海鲜和鸡蛋。这项研究使用来自全国的老年人代表性调查（n = 1,140），研究了食用风险食品与人口特征和风险感知之间的关系。通过逻辑回归分析，将高风险食品消费建模为人口统计学，健康状况，疾病诊断，食品安全知识的自我评估，对食品污染严重性的看法以及老年人患签约风险增加的看法的函数食源性疾病。年龄，种族/民族，教育程度，对食品污染严重性的认识以及食品安全知识的自我评估是食用风险食品的预测因素。与老年人一起工作的食品安全教育者，营养师和其他从业人员可以告知具有这些特征的个人食用某些食物的风险，从而帮助预防食源性疾病。

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