ABSTRACT
La ingesta de altos niveles de sal (NaCl) se asocia a hipertensión arterial, enfermedades cardiovasculares y cerebrovasculares. Objetivo: explorar la comprensión de la ingesta diaria de sal, percepciones y conocimientos sobre sus implicancias para la salud y la opinión sobre acciones para su reducción. Se realizaron cuatro grupos focales (31 participantes): uno de jóvenes estudiantes universitarios, dos de adultos en edad económicamente activa y otro de mujeres de 52-73 anos. Algunos desconocian el contenido de sal de alimentos/preparaciones; otros la identificaban como: contenida en alimentos, agregada en cocción/plato, como conservante, relacionada al gusto y asociada a hipertensión arterial. La reducción del consumo de sal y/o alimentos/preparaciones que la contienen ocurrió predominantemente ante eventos de salud, no como conducta preventiva. Se observó tendencia a considerar el propio consumo como bajo/moderado y a detectar una ingesta alta en otros miembros convivientes, basándose sólo en la sal de mesa. Los 3 grupos de adultos manifestaron preocupación por esto último. Predominó la propuesta de cocinar sin sal y usar alimentos condimentos y especias como estrategias de reducción. Sugirieron campanas y medidas que involucren escuelas y medios de comunicación masivos. Los jóvenes propusieron involucrar a la industria alimentaria y elaboradores de comidas rápidas y alimentos de conveniencia.
The consumption of high levels of salt (NaCl) is associated with hypertension, and possible development of cardiovascular and cerebrovascular diseases. The aim of this study was to explore consumers' understanding of salt in their daily diet, their perceptions and knowledge about health implications and actions to reduce salt intake. Four focus groups were conducted (31 participants): one with university students, two with working adults and one older woman's group. Some participants were not aware of salt content of food whereas others demonstrated an awareness of salt in food, the role of salt as a preservative, affecting taste and health implications. Reducing consumption of salt tended to be a reactive event when personal/family health events took place rather than a proactive behaviour. Participants tended to consider their own consumption ofsalt as low/moderate but those who they lived with were perceived to have a high intake based only on table salt. The three adult focus groups expressed concerns about adding salt. Alternatives to salt such as seasonings/spices could be used as strategies to reduce its consumption. At the population level campaigns involving schools and mass media were suggested. Only university students raised the need to involve the food industry and food processors in reducing salt consumption.