To Live Long, Eat Less Salt: Salt Intake Reduction Promotion and Hypertension Control in China

Li, Mei; Zhang, Liying

doi:10.4172/2375-4273.1000169

Cited by 2 publications

(6 citation statements)

References 36 publications

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“…Similarly, pickles are consumed with regular meals. These findings are in agreement with those reported by other researchers (Dhemla & Varma, 2015;Li et al, 2016). Taste preferences and collectivistic culture influence dietary behavior at the family level.…”

Section: Discussionsupporting

confidence: 93%

“…We also noted that key family members influenced the dietary behaviors across subgroups. Consistent with other studies, participants of this study highlighted the difficulty in asking children to avoid eating unhealthy food (snacks and junk food) and to take more fruits and vegetables which influenced their self-efficacy (Daivadanam et al, 2014;Li et al, 2016). Like other studies, home environment, for example, the presence of fruits and vegetables at home, was found to have influence on healthy food consumption (Springvloet et al, 2014).…”

Section: Discussionsupporting

confidence: 84%

“…The audio recordings were transcribed in Hindi (local language) and translated into English before data analysis. Based on the Social Ecological Model (Bronfenbrenner, 1977) and previous research about dietary consumption behaviors (Daivadanam et al, 2014;Li et al, 2016;Robinson, 2008), we anticipated that influences on dietary behaviors related to consumption of fat, sugar, salt, fruits, and vegetables might occur at individual, family, and social-structural levels. Data were analyzed using narrative thematic analysis (Riessman, 2008) informed by framework analysis approach (Pope et al, 2000;Ritchie & Lewis, 2003) and techniques derived from grounded theory approach (Holton, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…Importance of support from family members was quite evident. If any member in the family was suffering from lifestyle diseases, then other family members were more careful in reminding them of healthy eating (Daivadanam et al, 2014;Li et al, 2016). Although desire for the company of others for initiating healthy dietary behaviors came from only one young participant, it could be true for all other subgroups, considering the collectivistic culture in India (Sinha et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies from both developed and developing countries identified multilevel influences on dietary behaviors related to consumption of salt, and fruits and vegetables: Structural level (salt reduction public policy, availability and accessibility of fruits and vegetables), Community level (culture, media, and food environment), Interpersonal level (family, friends, and social networks peers), and Individual level (nutrition knowledge & skills, attitudes, self-efficacy, misconceptions, taste preferences, habits, age, health status, occupation, place of living, and socioeconomic status) (Li et al, 2016;Robinson, 2008). Limited literature from rural South India indicates that awareness, attitude, risk perception, decisional balance, societal norms, and accessibility are important factors in influencing dietary behavior (Daivadanam et al, 2014).…”

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confidence: 99%

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Multilevel Influences on Fat, Sugar, Salt, Fruit, and Vegetable Consumption Behaviors Among Urban Indians: Application of the Social Ecological Model

Kaur

Chakrapani

et al. 2020

Sage Open

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Designing effective interventions for achieving desired dietary behavior changes requires an in-depth study of people’s behaviors situated in sociocultural and interpersonal contexts. Guided by the Social Ecological Model, we explored the individual, family, and social-structural-level influences on dietary behaviors related to consumption of fat, sugar, salt, fruits, and vegetables among urban adults in India. We conducted 10 focus groups with a sample of men and women in diverse socioeconomic groups. Data were explored using framework analysis. Social Ecological Model helped in identifying multilevel influences that facilitated or hindered healthy dietary behaviors: Individual-level influences—awareness of dietary recommendations, self-efficacy, risk perception, and perceived benefits and costs; Family-level influences—family members’ preferences, family norms, family support, and the home environment; and Social-structural influences—societal norms, culture, media, cost, availability and accessibility of fruits and vegetables, and government policies. Overall, the findings indicated the need for a range of multilevel interventions that are more likely to promote and sustain healthy dietary behaviors—for example, improving awareness about dietary recommendations (individual level), promoting positive family norms through involvement of family members (family level), and restricting the use of fat, sugar, and salt in packaged food, and supportive policies for promoting consumption of fruits and vegetables (structural level).

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 84%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Multilevel Influences on Fat, Sugar, Salt, Fruit, and Vegetable Consumption Behaviors Among Urban Indians: Application of the Social Ecological Model

Kaur

Chakrapani

et al. 2020

Sage Open

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Factors affecting reductions in dietary salt consumption in people of Chinese descent: An integrative review

Chan

Khanam

et al. 2022

Journal of Advanced Nursing

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Aims To identify and synthesize the evidence on the perceptions of the health effects of dietary salt consumption and barriers to sustaining a salt‐reduced diet for hypertension in Chinese people. Design A systematic integrated review integrating quantitative and qualitative studies using the PRISMA guidelines. Data sources Three databases, MEDLINE, PubMed and CINAHL, were systematically searched for articles published between January 2001 and July 2020. Review methods The quality of the included studies was appraised using the Joanna Briggs Institute's critical appraisal tools for cross‐sectional and qualitative studies. Descriptive analysis and constant comparison methods were used to analyse the extracted data. Results Fourteen studies met the inclusion criteria. The synthesized results identified that (i) adequate salt‐related health education had a positive influence on dietary behaviour modifications, (ii) the level of educational exposure to the health benefits of salt reduction influenced Chinese people's perceptions of the health impact associated with high salt intake, (iii) the complexity of salt measurement was a barrier to salt reduction, (iv) salt reduction is a challenge to Chinese food culture, and (v) Chinese migrants may experience linguistic and cultural challenges when they seek appropriate dietary education and advice for hypertension management in their host countries. Conclusion There is room for improvement in recognizing and translating the knowledge of salt‐related health issues and the benefits of that knowledge about salt reduction into action. Future nursing interventions should incorporate individuals' cultural needs and the dietary culture of immediate family members. Impact This integrative review reveals that unique Chinese customs and practices reduce the effectiveness of salt reduction campaigns. The effects of education vanish without family support, resulting in suboptimal adherence to dietary salt reduction strategies.

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To Live Long, Eat Less Salt: Salt Intake Reduction Promotion and Hypertension Control in China

Cited by 2 publications

References 36 publications

Multilevel Influences on Fat, Sugar, Salt, Fruit, and Vegetable Consumption Behaviors Among Urban Indians: Application of the Social Ecological Model

Multilevel Influences on Fat, Sugar, Salt, Fruit, and Vegetable Consumption Behaviors Among Urban Indians: Application of the Social Ecological Model

Factors affecting reductions in dietary salt consumption in people of Chinese descent: An integrative review

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