Knowledge, Attitudes and Practices of the Populations of Dapaong and Its Surroundings in Togo on Sodium/Salt and Potassium Intakes

Kenao, Tchasso Serge; Sossa, Jerôme Charles; Paraiso, Moussiliou Noel; Belo, Mofou; Bouraima, Mouawiyatou; Sopoh, Ghislain Emmanuel; Alidou, Smaila; Landoh, Dadja Essoya; Kalao, Assima-Essodom; Agueh, Victoire

doi:10.4236/ojepi.2023.132009

Cited by 2 publications

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References 43 publications

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“…Many factors, including biological and behavioural ones, affect a person's risk for hypertension. The three key lifestyle elements that can be adjusted are smoking, eating, and exercise [10]. Restricting salt may lower blood pressure in all age groups and in both men and women.…”

Section: Original Articlementioning

confidence: 99%

Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students

Zafar,

Rizwan,

Jaffar

et al. 2023

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High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”. High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.

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Section: Original Articlementioning

confidence: 99%

Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students

Zafar,

Rizwan,

Jaffar

et al. 2023

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“…All in all, a good level of knowledge about the consumption of sodium versus potassium foods predisposes to a healthy diet. A study in the same locality found that people had poor knowledge of health-promoting behaviours regarding dietary intakes of sodium and potassium [28]. Thus, regardless of sociodemographic factors, it is important to have optimal knowledge of dietary sodium and potassium intakes, hence the importance of promoting a diet based on a healthy lifestyle and favourable to the fight against cardiovascular disease [29].…”

Section: Factors Associated With High Consumption Of Green Leafy Vege...mentioning

confidence: 99%

Measurement of the Effects of Nutritional Education for Reducing Sodium Intakes and Increasing Potassium Intakes

Kenao¹,

Sossa²,

Paraiso³

et al. 2023

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Background: The Togolese population, like those around the world, frequently consumes foods high in salt/sodium and low in potassium, thus exposing them to cardiovascular disease (CVD). Nutritional intervention can help reverse this consumption pattern and reduce related CVD morbidity and mortality. The objective of this study was to measure the effects of a nutrition education intervention on the consumption frequencies of foods rich in sodium and potassium. Methods: The study was a quasi-experimental beforeand-after study, conducted from 08 January to 16 April 2023. It involved 200 adults aged 25 -64 years, randomly selected from two areas: an intervention area and a non-intervention area. Data were collected in two phases at 3-month intervals in both groups. The intervention consisted of nutrition education (awareness raising and cooking demonstrations) on reducing salt/sodium intake and increasing potassium-rich food intake. The kobocollect electronic questionnaire was administered to the respondents to collect data on the frequency of consumption of foods rich in sodium and potassium. Results: The median age of the respondents was 33 years old (30; 38) and 56% of the participants were women, 44% and 69% respectively in the control and intervention groups. Most participants lived in rural areas (51%), 52.4% and 49.5% in the control and intervention groups respectively. Overall, 4% (p < 0.0089

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Knowledge, Attitudes and Practices of the Populations of Dapaong and Its Surroundings in Togo on Sodium/Salt and Potassium Intakes

Cited by 2 publications

References 43 publications

Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students

Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students

Measurement of the Effects of Nutritional Education for Reducing Sodium Intakes and Increasing Potassium Intakes

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