Abstract:Sodium intake is high in Lebanon, a country of the Middle East region where rates of cardiovascular diseases are amongst the highest in the world. This study examines salt-related knowledge, attitude and self-reported behaviors amongst adult Lebanese consumers and investigates the association of socio-demographic factors, knowledge and attitudes with salt-related behaviors. Using a multicomponent questionnaire, a cross-sectional study was conducted in nine supermarkets in Beirut, based on systematic random sam… Show more
“…Although the levels of education of the study group are considerably higher than the general population in Jordan (Table 2), several studies didn’t find significant correlation between the level of education and both salt intake and the knowledge and attitude regarding salt intake [19,20]. No correlation between BP and sodium excretion was observed in the current study, and this was inconsistent with a number of previous studies showing strong correlations between excessive salt intake and increases in BP, and the progression of hypertension [6].…”
Section: Discussionmentioning
confidence: 99%
“…Checking food labels for salt content is considered one of the most important measures to control salt intake [24]; interestingly 99% of our group didn’t check food labels for salt content. Surprisingly, 38.3% of consumers in Lebanon (a neighbor country) check food labels for salt content regularly [20]. This finding should be taken in consideration by health authorities in Jordan when planning educational campaign to raise the community awareness about the risks of high salt intake.10.1080/19932820.2018.1479602-F0002Figure 2.Correlation between body mass index and 24-hour urinary sodium.…”
High dietary sodium is recognized as a silent killer responsible for 2.3 million deaths worldwide in 2010 predominantly secondary to hypertension and its complications. Although high salt consumption is considered a worldwide public health problem, its magnitude is highly variable among different communities; therefore, it is important to study locally. This study aimed to evaluate habitual salt consumption, its important correlations, as well as the knowledge, attitude, and behavior of healthy Jordanian citizens. As potassium consumption is highly correlated and important we aimed to study both jointly. In this descriptive cross-sectional study we enrolled 103 healthy adult Jordanian citizens. All participants were interviewed for questionnaire filling, physical examination, and instructed on proper 24-hour urine collection procedure. We measured sodium and potassium concentration in the provided controlled 24-hour urine collection samples, as it is presently considered the gold standard for evaluating daily intake. The results showed an average sodium intake of 179 mmol (4.1 g) per day [higher in males at 186 mmol (4.3 g) vs. 173 mmol (4.0 g) for females], significantly above the current WHO recommendations, though only 8% regularly add salt to food. Ironically, most participants (82%) believe their salt consumption was appropriate and only 29% thought they may benefit from reducing salt intake. On the other hand, potassium intake is far below the current WHO recommendations. High sodium and low potassium intake have synergistic adverse effects on public health that is not currently addressed in Jordan. We conclude that Jordanian citizens currently consume high sodium and low potassium diet and are mostly unaware of its negative impact on their health. Hence, it is crucial for healthcare providers to intervene and adopt long-term strategies to control salt intake to reduce its negative effects in Jordan and elsewhere.
“…Although the levels of education of the study group are considerably higher than the general population in Jordan (Table 2), several studies didn’t find significant correlation between the level of education and both salt intake and the knowledge and attitude regarding salt intake [19,20]. No correlation between BP and sodium excretion was observed in the current study, and this was inconsistent with a number of previous studies showing strong correlations between excessive salt intake and increases in BP, and the progression of hypertension [6].…”
Section: Discussionmentioning
confidence: 99%
“…Checking food labels for salt content is considered one of the most important measures to control salt intake [24]; interestingly 99% of our group didn’t check food labels for salt content. Surprisingly, 38.3% of consumers in Lebanon (a neighbor country) check food labels for salt content regularly [20]. This finding should be taken in consideration by health authorities in Jordan when planning educational campaign to raise the community awareness about the risks of high salt intake.10.1080/19932820.2018.1479602-F0002Figure 2.Correlation between body mass index and 24-hour urinary sodium.…”
High dietary sodium is recognized as a silent killer responsible for 2.3 million deaths worldwide in 2010 predominantly secondary to hypertension and its complications. Although high salt consumption is considered a worldwide public health problem, its magnitude is highly variable among different communities; therefore, it is important to study locally. This study aimed to evaluate habitual salt consumption, its important correlations, as well as the knowledge, attitude, and behavior of healthy Jordanian citizens. As potassium consumption is highly correlated and important we aimed to study both jointly. In this descriptive cross-sectional study we enrolled 103 healthy adult Jordanian citizens. All participants were interviewed for questionnaire filling, physical examination, and instructed on proper 24-hour urine collection procedure. We measured sodium and potassium concentration in the provided controlled 24-hour urine collection samples, as it is presently considered the gold standard for evaluating daily intake. The results showed an average sodium intake of 179 mmol (4.1 g) per day [higher in males at 186 mmol (4.3 g) vs. 173 mmol (4.0 g) for females], significantly above the current WHO recommendations, though only 8% regularly add salt to food. Ironically, most participants (82%) believe their salt consumption was appropriate and only 29% thought they may benefit from reducing salt intake. On the other hand, potassium intake is far below the current WHO recommendations. High sodium and low potassium intake have synergistic adverse effects on public health that is not currently addressed in Jordan. We conclude that Jordanian citizens currently consume high sodium and low potassium diet and are mostly unaware of its negative impact on their health. Hence, it is crucial for healthcare providers to intervene and adopt long-term strategies to control salt intake to reduce its negative effects in Jordan and elsewhere.
“…In line with the principles of LASH, we previously gathered baseline information on knowledge, attitudes and behaviours related to salt consumption in both the general population and a high-risk cardiac care unit (CCU) population in Lebanon (18,19). In the high-risk population we identified several knowledge gaps and behavioural practices that predispose to higher salt intake, in addition to perceived motivators for reducing salt intake.…”
Section: Introductionmentioning
confidence: 99%
“…Another interesting observation was that men were often unable to respond to the question "Do you add salt during cooking? ", as a female family member would often do all of the cooking in the household (18,19).…”
Background: Cardiovascular disease is the most common cause of morbidity and mortality worldwide.Numerous strategies have been effective in reducing cardiovascular disease risk, from pharmacological approaches to lifestyle modification interventions. One of these strategies includes the reduction in dietary sodium which in turn reduces cardiovascular risk by reducing high blood pressure, perhaps the most important cardiovascular risk factor.
Methods:We evaluated an educational dietary salt reduction intervention in a cardiac care unit population in Lebanon, assessing salt related knowledge and behaviours before and after administering an evidencebased educational leaflet to patients.Results: Salt-related knowledge improved significantly immediately post-intervention and subsequently fell on 4-week follow-up, but remained above baseline. Three of the four salt-related behaviours measured improved on 4-week follow-up: trying to buy low-salt foods increased from 54% to 74% (P=0.007), adding salt at the table reduced from 44% to 34% (P=0.03) and trying to buy food with no added salt increased from 24% to 52% (P=0.02) of the cohort. Adding salt during cooking did not differ significantly. A trend towards improved behavioural risk category in the cohort overall was observed on follow-up (P=0.07), 32% of participants were categorised as high behavioural risk pre-intervention, reducing to 17% on follow-up.Multi-ordered regression modelling identified being in the high-risk behavioural category at baseline as a predictor of being in the high-risk or moderate-risk category on follow-up.Conclusions: This hospital-based educational intervention had a modestly positive impact on salt-related knowledge and behaviour, with participants in the highest behavioural risk category at baseline being most resistant to behavioural improvement.
“…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.…”
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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
