Estimation of salt intake by a simple questionnaire

Nakatsuka, Haruo; Satoh, Hiroshi; Watanabe, Tetsu; Imai, Yutaka; Abe, Keishi; Ikeda, Masayuki

doi:10.1080/03670244.1996.9991472

Cited by 3 publications

(5 citation statements)

References 8 publications

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“…In an attempt to reduce salt consumption to an acceptable level, it is essential to establish current salt intake patterns and the main sources of salt in the diet 3,14 10,15 and compare well with urinary excretion collections 16,17 .…”

Section: Introductionmentioning

confidence: 99%

“…12,13 In an attempt to reduce salt consumption to an acceptable level, it is essential to establish current salt intake patterns and the main sources of salt in the diet. 3,14 Consumer questionnaires have been used extensively to establish trends in salt consumption 10,15 and compare well with urinary excretion collections. 16,17 To date, no such data are available on salt consumption patterns among Northern Irish consumers.…”

Section: Introductionmentioning

confidence: 99%

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The influence of socio‐economic status on salt consumption in Northern Ireland

Purdy

Armstrong

McIlveen

2002

Int J Consumer Studies

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The long‐established association between high salt consumption and hypertension has led to calls for a reduction in salt intake. There is particular concern for the health status of Northern Irish consumers, who already have among the highest rates of coronary heart disease and stroke in the United Kingdom. With these concerns in mind, it is essential to establish the sources and patterns of salt consumption from discretionary and processed food sources before a reduction can be achieved. This study investigated differences in salt consumption patterns among consumers of varying socio‐economic status. Research consisted of a consumer questionnaire (n= 360) distributed within Northern Ireland. The results of the study revealed high discretionary salt usage and frequent consumption of processed foods among consumers of lower socio‐economic status. General observations from the questionnaire would suggest a need for improved health education for consumers in this group. The objective of health promotion should be to encourage a reduction in table and cooking salt usage and, in particular, in the consumption of highly salted processed foods. Enhanced product labelling is also encouraged to increase consumer awareness of current salt levels in food and of the availability of low‐salt foods. In addition, the results of this study advocate further development activity in the production of product formulations with low‐salt status.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The influence of socio‐economic status on salt consumption in Northern Ireland

Purdy

Armstrong

McIlveen

2002

Int J Consumer Studies

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“…However, most of them present weak correlations with the 24UCol, ranging from 0•19 to 0•35 (23,24,69,71) . Furthermore, the available FFQ for Na assessment have been designed for particular ethnic groups (24,25,(69)(70)(71) . To our knowledge, only two of them have been developed for hypertensive subjects (23,25) but until now, there was no FFQ for Na estimation in other high CV risk groups, such as patients with dyslipidaemia, diabetes mellitus, infectious or autoimmune diseases.…”

Section: Discussionmentioning

confidence: 98%

“…FFQ are commonly used in dietary Na assessment in population-based studies, having the ability to bypass problems related to day-to-day variability of Na intake and cover larger time periods of intake. The last four decades several FFQ have been designed for the estimation of Na (or salt) intake (23,24,(68)(69)(70)(71) . However, most of them present weak correlations with the 24UCol, ranging from 0•19 to 0•35 (23,24,69,71) .…”

Section: Discussionmentioning

confidence: 99%

“…The last four decades several FFQ have been designed for the estimation of Na (or salt) intake (23,24,(68)(69)(70)(71) . However, most of them present weak correlations with the 24UCol, ranging from 0•19 to 0•35 (23,24,69,71) . Furthermore, the available FFQ for Na assessment have been designed for particular ethnic groups (24,25,(69)(70)(71) .…”

Section: Discussionmentioning

confidence: 99%

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Dietary sodium estimation methods: accuracy and limitations of old and new methods in individuals at high cardiovascular risk

Tsirimiagkou

Karatzi

Basdeki

et al. 2021

Public Health Nutr.

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Objective: Accurate and easy to use methods for dietary sodium (Na) intake estimation in population level are lacking. We aimed at (i) estimating the mean Na intake in the group level using a variety of dietary methods (DMs) and urinary methods (UMs) and correlating them with 24h urine collection (24UCol); (ii) improving the accuracy of the existing DMs. Design: The most common DMs [three 24h dietary recalls (24DR) and food frequency questionnaire (FFQ)] and UMs [24UCol and spot urine collection using common equations] were applied. To improve the existing: (i) 24DR, discretionary Na was quantified using salt-related questions or adding extra 15% in total Na intake; (ii) FFQ, food items rich in Na and salt-related questions were added in the standard questionnaire (NaFFQ). Setting: University Hospital. Participants: 122 high cardiovascular risk subjects (56.0±12.6 years; 55.7% males). Results: Mean 24h Na excretion (24UNa) was 2810±1304 mg/day. Spot urine methods overestimated the 24UNa (bias range:−1781 to −492 mg) and were moderately correlated to 24UCol (r=0.469-0.596, p≤0.01). DMs underestimated the 24UNa (bias range: 877 to 1212mg) and were weakly correlated with 24UCol. The improved DMs underestimated the 24UNa (bias range: 877 to 923mg). The NaFFQ presented the smallest bias (−290±1336mg) and the strongest correlation with 24UCol (r=0.497, p≤0.01), but wide limits of agreement in Bland-Altman plots (−2909mg; 2329mg), like all the other methods did. Conclusions: The existing methods exhibit poor accuracy. Further improvement of the newly developed NaFFQ could be promising for more accurate estimation of mean dietary Na intake in epidemiological studies. Additional validation studies are needed.

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Dietary salt and the consumer: reported consumption and awareness of associated health risks

Purdy¹,

Armstrong

2007

Reducing Salt in Foods

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Estimation of salt intake by a simple questionnaire

Cited by 3 publications

References 8 publications

The influence of socio‐economic status on salt consumption in Northern Ireland

The influence of socio‐economic status on salt consumption in Northern Ireland

Dietary sodium estimation methods: accuracy and limitations of old and new methods in individuals at high cardiovascular risk

Dietary salt and the consumer: reported consumption and awareness of associated health risks

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