Dietary Sodium Intake: Knowledge, Attitudes and Practices in Shandong Province, China, 2011

Zhang, Juan; Xu, Aiqiang; Ma, Jixiang; Shi, Xiaoming; Guo, Xiaolei; Engelgau, Michael M.; Yan, Liuxia; Li, Yuan; Li, Yichong; Wang, Hui-Cheng; Lu, Zilong; Zhang, Jiyu; Liang, Xiaofeng

doi:10.1371/journal.pone.0058973

Cited by 70 publications

(84 citation statements)

References 9 publications

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“…Reading food additional information and nutritional labels are known as core behavior of dietary salt. 10,18 The findings indicated only a limited number of participants always considering packaged indication. About one-fifth for the CHT group and onethird for the UHT group were never paying attention of food indication.…”

Section: Discussionmentioning

confidence: 92%

“…With this consideration, the effort to increase knowledge, attitude and behavior related to dietary salt is strategically important, especially for patients with hypertension. [9][10][11] Increasing hypertension population's knowledge, and improving their attitude and behavior related to salt is crucial, however, understanding on their knowledge and behavior are the first stage of action. To date, there is limited information about knowledge, attitude and behavior related to dietary salt among patients with hypertension in Indonesia.…”

Section: Introductionmentioning

confidence: 99%

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Knowledge, attitude and behavior toward dietary salt: The nescience among hypertensive patients in Indonesia

Wicaksana

2017

Int J Res Med Sci

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Background: Knowledge, attitude and behavior of dietary salt determine sodium intake. Among controlled (CHT) and uncontrolled patients with hypertension (UHT), however, limited information is available. The purpose of the study was to identify knowledge, attitude and behavior toward dietary salt and to define the nescience among hypertensive patients in Indonesia. Methods: Descriptive cross-sectional study design invited subjects using purposive sampling in a general hospital in Yogyakarta. The inclusion criteria were adult patients with hypertension and able to speak Bahasa Indonesia. The demographic data and knowledge, attitude and behavior toward dietary salt were assessed. Data were collected in cardiac clinics in Indonesia and analyzed using Mann Whitney and chi-squared tests. Results: A total of 175 participants joined the survey with dominantly males, mature age, married and having basic education level. The CHT group had higher knowledge, attitude and behaviour's percentage on healthy eating, problems-caused by high salty diet, reducing fat and salt consumption than the UHT group although it was not statistically proved. Both groups reported nescience about recommended amount of salt consumption (84.1% versus 81.1%, CHT and UHT respectively), salt-sodium difference (56.5% versus 59.4%), nutritional information (43.5% versus 48.1%) and food labelling (39.1% versus 40.6%). Limited participants always considered packaged indication (7.2% versus 11.3%) and total salt/sodium per package was more favourable label (42% versus 31.1%). Conclusions: Results showed no significant differences of knowledge, attitude and behavior between patients with controlled and uncontrolled hypertension. Both groups had problems on concerning recommended amount of salt consumption, nutritional information, and food labelling which should be addressed while teaching patients about hypertension.

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Section: Discussionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Knowledge, attitude and behavior toward dietary salt: The nescience among hypertensive patients in Indonesia

Wicaksana

2017

Int J Res Med Sci

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“…Whereas a study in China among general population found that almost all of the urban and rural population use low quantity of salt in cooking. 22 But the practice of using low salt/sodium alternatives of the current population is far less than the result of another Indian study (34%). 18 Less processed food consumption is another important practice to reduce the consumption of salt as this type of food contain higher amount of salt.…”

Section: Discussionmentioning

confidence: 84%

“…This practice of lowering salt intake revealed that one third of the population looked at the sodium content on food level which is higher than the rates of other studies. [18][19][20][21][22] Near half of the study population practiced to limit salt intake such as used low quantity of salt when cooking. Whereas a study in China among general population found that almost all of the urban and rural population use low quantity of salt in cooking.…”

Section: Discussionmentioning

confidence: 99%

Salt Intake Behavior Among the Faculties And Doctors of Bangladesh University of Health Sciences

et al. 2016

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Background: Excess of salt consumption increases blood pressure which is a leading risk for developing cardiovascular diseases. The real salt intake practice among Bangladeshi population is still unknown which demands further research. The objective of the study was to assess the salt intake pattern among the faculties and doctors of Bangladesh University of Health Sciences (BUHS).Methods: A cross-sectional study was conducted among a total of 92 faculties and doctors of BUHS in 2015 using a semi-structured, self-administered and modified version of WHO STEPS questionnaire of salt intake. The questionnaire included information regarding knowledge and practice of salt intake.Results: Among the total respondents 58% were women and 60% were academicians with mean age 41.1 ±10.6 years. The prevalence of added salt intake in meal was 28.2%. Regarding practice, 31.6% used salty sauce in meal, 52.8% used salty sauce in cooking, and 41.8% consumed processed food with high salt. But almost three fourth (72.8%) of the respondents believed that lowering salt in meal is very important and 93.5% of them believed that excess salt or salty sauce can cause a health problem.Conclusion: The respondents had overall good knowledge regarding added salt intake but the practice was low. To reduce the prevalence of added salt intake further awareness needs to be developed.Cardiovasc. j. 2016; 8(2): 94-98

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“…erefore, control of salt intake is considered as a crucial element for a healthy and highly-qualified life [4,11,12]. It is believed that consuming high-fiber diets combined with reduced salt intake can play a critical role in prevention of hypertension and its fatal cardiovascular complications, as well as decreasing medical costs [13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

The Predictors of High Dietary Salt Intake among Hypertensive Patients in Iran

Reyhani

Azabdaftari

Ebrahimi-Mameghani

et al. 2020

International Journal of Hypertension

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Background. Hypertension and its complications are among the major health problems all over the world, particularly in developing countries. e aims of this study were to show that, weather the hypertensive patients follow the expertise recommendations and differences between men and women in their levels of knowledge and behavior in salt taking. Methods. e present cross-sectional study was conducted among all hypertensive patients in rural health centers of Tabriz, Iran, in Feb-May; 2016. Data were collected by an interviewer-administrated questionnaire, along with anthropometric, blood pressure, and 24-hour urinary sodium excretion measurements. Multivariate logistic regression analysis was used to compute adjusted odds ratio (OR). Results. In all 205 patients, 62.9% female, 40.5% aged over 60 years, and 53.7% with low or moderate socioeconomic status, 49.3% body mass index (BMI) 30 kg/m 2 and above, 10.2% of the patients had systolic/diastolic equal and above (≥) 40/90 mmHg, participated in the study. In total, 16.6% were aware of the daily salt allowance for healthy people with sex difference (P < 0.001). Significant predictors of adding salt beyond the dietary recommendations in food preparation were occupation (unemployed) (OR = 4.05, 95% CI = 1.041-15.78, (P � 0.044)) and blood pressure level (systolic/diastolic ≥140/90) (OR = 2.76, 95% CI = 1.28-5.96 (P � 0.010)), while adding salt at the table correlated with sex (men) (OR = 4.47, 95% CI = 1.21-16.57 (P � 0.025)), age (54-59) (OR = 0.05 95% CI = 0.01-0.39, (P � 0.005)), and knowledge (general) (OR = 1.06, 95% CI = 0.99-1.13 (P � 0.05)).Conclusion. e different pattern of salt intake was observed between men and women. In general, the amount of salt taken by hypertensive patients is higher than recommended allowances. Both men and women add extra amount of salt to food, women when preparing food and men at the table. Salt intake level both during preparing and eating food may be associated with occupation (unemployed), blood pressure level (systolic/diastolic ≥140/90), sex (men), age (54-59), and also patient knowledge (general).

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Dietary Sodium Intake: Knowledge, Attitudes and Practices in Shandong Province, China, 2011

Cited by 70 publications

References 9 publications

Knowledge, attitude and behavior toward dietary salt: The nescience among hypertensive patients in Indonesia

Knowledge, attitude and behavior toward dietary salt: The nescience among hypertensive patients in Indonesia

Salt Intake Behavior Among the Faculties And Doctors of Bangladesh University of Health Sciences

The Predictors of High Dietary Salt Intake among Hypertensive Patients in Iran

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