Several studies had revealed that following the Mediterranean diet (MD) contributes to beneficial health status and a decreased risk of many chronic diseases. The aim of our study was to assess adherence to MD in Casablanca City and to identify the relationship between MD adherence and sociodemographic and lifestyle parameters. This cross-sectional study concerned 719 subjects with complete dietary data. Data collection was performed using a questionnaire including sociodemographic and lifestyle factors. The dietary intake was assessed with the use of a food-frequency questionnaire. The compliance with MD was evaluated with a simplified MD score. Our study showed that high adherence to the MD was characterized by high intakes of vegetables, fruits, pulses, fish, cereals, olive oil, and low meat and dairy consumption according to the Simplified MD score. As regard to the multivariate logistic, being a man, being married, persons with a level of education >6 years, luxurious housing, and consumption of alcohol were associated with a higher adherence to MD, while, the overweight was negatively associated with a higher adherence to MD. Maintaining the traditional MD pattern is crucial for public health; in this way, more research is needed in this area in order to precisely measure these associations.
Teneur en chlorure de sodium du pain blanc commercial au MarocRÉSUMÉ La présente étude visait à évaluer la quantité de sel qu'apporte la consommation de pain dans l'alimentation quotidienne et à la comparer aux doses recommandées. La concentration d'ions chlorure a été mesurée à l'aide de la méthode de Mohr pour quantifier de façon indirecte le sel ajouté dans les échantillons de pain provenant de 80 boulangeries professionnelles à Casablanca (Maroc). Les résultats ont montré que la quantité moyenne de sel ajouté dans la confection du pain blanc est de 17,42 ± 1,28 g/kg. Ceci représente un apport journalier de 8 à 9 grammes de sel provenant uniquement de la consommation du pain et dépasse toutes les recommandations. La haute teneur en sel du pain blanc pourrait être un facteur qui contribue à la forte consommation de sodium au Maroc, surtout quand nous savons que le pain est un aliment de base dans le pays. Toutes les politiques et initiatives visant à réduire la consommation de sodium devraient cibler le pain comme outil stratégique pour réduire l'apport en sel. ABSTRACT This study aimed to evaluate the amount of salt provided by the consumption of bread in daily food intake and compare it to recommended salt intake. Chloride ion concentrations were measured using Mohr's Method to indirectly quantify added salt in bread samples from 80 professional bakeries in Casablanca, Morocco. Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. The high salt content of white bread might be a contributing factor to the high sodium intake in Morocco, especially considering that bread is a staple food in the country. Any policies or initiatives to reduce sodium consumption should target bread as a strategic vehicle to reduce salt intake.
املغرب يف التجاري األبيض للخبز امللحي الرتكيب
Background: High blood pressure is a serious public health problem in Morocco; the national survey of cardiovascular risk factors in Morocco found a prevalence of 33.6% of people with high blood pressure (HBP) with a higher prevalence among women, also, the World Health Organization estimated the prevalence of HBP in 2008 at 41.2%. Our study aimed to evaluate the amount of salt provided by the consumption of bread, since it is a staple food, in daily food intake and compare it to the recommendations. This study aims to raise awareness about salt consumption and its impact in causing high blood pressure. Methods: We used the MOHR method to quantify sodium in bread samples from 80 professional bakeries in Casablanca. Results: Results showed that the average amount of salt used in the preparation of bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. Conclusion: We can only recommend using it as a vector for the programme of awareness about salt over-consumption and its impact on raising the prevalence of hypertension.
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