Actitudes, conocimientos y comportamientos sobre el consumo de sal según la percepción de un grupo de mujeres en Paraguay / Attitudes, knowledge and behaviors about salt consumption according to the perception of a group of women in Paraguay

Introducción: la hipertensión arterial se encuentra dentro de las enfermedades crónicas más prevalentes en nuestro país, el consumo excesivo de sal podría ser un factor preponderante de esta situación, el conocer lo que piensa nuestra población sobre ello y que actitud y predisposición al cambio demuestra, aportaría información relevante para desarrollar estrategias de prevención. Objetivos: El objetivo fue comprender el significado, el valor y el alcance que los sujetos atribuyen al consumo de sal/sodio alimentario y sus actitudes y prácticas para el cambio en relación al consumo de sal/sodio en la alimentación. Materiales y métodos: se enmarcó en un proyecto cualitativo, que permitió indagar sobre los conocimientos y actitudes de las personas sobre el consumo de sal/ sodio alimentario, la adquisición de los productos a consumir y las condiciones para intentar un cambio de actitud y comportamiento. Resultados: fueron agrupados de acuerdo a las categorías y descriptores definidos según el problema de investigación. Conclusión: Esta investigación nos ha llevado a comprender mejor el pensamiento y la actitud hacia el consumo de sal de un grupo población muy importante, que son las mujeres, en quienes recae la tarea de comprar y cocinar para la familia. A través de la información obtenida se crea un abanico de posibilidades para intentar un cambio positivo y reforzar aquello que ya está encaminado.

Introduction: arterial hypertension is one of the most prevalent chronic diseases in our country, excessive salt consumption could be a major factor in this situation, knowing what our population thinks about it and the attitude and predisposition to change it, would provide relevant information to develop prevention strategies. Objectives: The objective was to understand the meaning, value and scope that the subjects attribute to the consumption of salt/sodium in the diet. Materials and methods: it was framed in a qualitative Project, which made it possible to inquire about people's knowledge and attitudes about the consumption of dietary salt/sodium, the acquisition of the products to consume and conditions to attempt a change in attitude and behavior. Results: they were grouped according to the categories and descriptors defined according to the research problem. Conclusion: this research has led us to better understand the thinking and attitude towards salt consumption of a very important population group, that are the woman, in whom falls the task of buying and cooking for the family. Through the information obtained, a range of possibilities is created to try a positive change and reinforce what is already underway.

Dietary risk factors of non-communicable diseases among industrial common workers: a cross-sectional study

Background: Non-communicable diseases (NCDs) are the leading cause of death and morbidity throughout the world. Unhealthy diet is a risk factor for NCDs. There is a lack of studies on the prevalence of dietary risk factors among the industrial population in India particularly in North East India.Methods: A cross-sectional study was conducted among industrial workers of a major industry in Assam. The sample size was 330 considering a prevalence of 50% and 95% confidence interval, and a design effect of 1.5. Data was collected using methods described in WHO STEPS instrument v3.1.Results: A total of 318 subjects consented to participate in the study. Consumption of less than 5 servings of fruit and/or vegetables on average per day was observed in majority 98.4% of the study participants. In a typical week, fruits and vegetables were consumed on 2.99 and 6.89 days respectively. Mean number of servings of fruit consumed on average per day was 0.5 and for vegetables were 2.33.46 (14.5%) of the study participants added extra salt always or often to their food before eating or while eating. 132 (41.5%) of the study participants always or often ate processed foods high in salt.Conclusions: Inadequate consumption of fruits and vegetables was observed in 98.4% of industrial workers included in the study. Increasing awareness among this population about adequate consumption of fruits and vegetables to prevent NCDs is necessary.

Consumo excesivo de sal e hipertensión arterial: Implicaciones para la salud pública / Excessive consumption of salt and hypertension: Implications for public health

Resumen La sal es necesaria para el buen funcionamiento del organismo, pero el aumento excesivo de su ingesta está produciendo incremento en la incidencia de hipertensión arterial (HTA), la que constituye el principal factor de riesgo de muerte en el mundo, y el segundo de discapacidad por enfermedad cardiaca y accidente cerebrovascular. El objetivo de este trabajo fue revisar, desde una perspectiva actual, las relaciones existentes entre el consumo de sal (CNS) y la salud pública, haciendo énfasis en la HTA, así como en las políticas existentes encaminadas a reducir su sobreuso. Múltiples estudios señalan que la reducción del CNS en la población es una de las medidas más eficaces. Sin embargo, la adición de sal durante el cocinado no es el único problema, ya que la mayor cantidad proviene de los alimentos preparados o precocinados. Por tanto, la lucha contra el consumo excesivo de sal debe concebirse como una actividad permanente de los servicios médicos, con el apoyo constante de las autoridades públicas y la colaboración de las industrias alimentarias, a través de reducir o eliminar la adición de sal de los preparados, siguiendo las recomendaciones científicas emitidas en los últimos años.

Abstract Salt is necessary for the proper functioning of the organism, but the excessive use of it in feeding has increased the incidence of arterial hypertension (AHT), which constitutes the main risk factor of death in the world, and the second of disability due to heart disease and brain strokes. The aim of this work was to review, from a current perspective, the relationships between salt consumption (SCN) and public health, with emphasis on AHT, as well as in the existing policies aimed at reducing its overuse. Multiple studies indicate that the reduction of SCN is one of the most effective measures. However, the addition of salt during cooking is not the only problem, since the greatest amount of salt comes from precooked foods. Therefore, the fight against excessive SCN should be conceived as a permanent activity of medical services, with the constant support of public authorities, and collaboration of food industries by reducing or eliminating salt addition from prepared meals, following the scientific recommendations issued in recent years.

Prevalence of iodine and iron malnutrition among rural school children of Gujarat, India.

Background-Iodine and iron deficiencies are responsible for reversible brain damage, mental retardation, stunted growth, development and low immunity in school children. The consequences are more severe when encompassed by malnutrition. Higher enormity of all may worsen the situation. Objective- To determine the magnitude of micronutrient malnutrition in rural school children of Gujarat, India Methods - 947 children, enrolled from 4 schools. Anthropometric measurements, urinary iodine excretion and haemoglobin were assessed. Results- Malnutrition was highly prevalent with 70% of children being underweight, 55% children suffered stunting and 45% had lower BMI, using WHO 2007 and CDC 2000. Prevalence of iron deficiency anemia was 99% where as iodine deficiency disorders was 30%. Mean haemoglobin level was 9.17± 1.22 g/dl and median urinary iodine excretion was 145.91μg/l. Adequately iodized salt was consumed by 82.4% population. Though majority of the subjects are consuming iodized salt, the prevalence of iodine deficiency is higher. Conclusion - Hence, there is a need to ensure best usage and storage practices for iodized salt. There is an interrelationship between stunting and micronutrient deficiencies. Children are in a transition phase of malnutrition; hence, there is a need to strengthen school meal program, health program and thorough awareness campaigning is required from ground level to the beneficiaries. There is a need to introduce a common vehicle for all; like double fortified salt; to address both the micronutrient deficiencies along with improving upon nutritional status.

Estrategias globales para reducir el consumo de sal

En la actualidad, las enfermedades cardiovasculares son la primera causa de muerte en el mundo. La presión arterial elevada es uno de los factores más importantes para su desarrollo, la cual está fuertemente relacionada con el consumo de sal. A nivel mundial el consumo de sal actual sobrepasa en más del doble la ingesta recomendada, lo que se ha asociado con el desarrollo de enfermedades cardiovasculares y de algunos cánceres. Los efectos beneficiosos demostrados al reducir su consumo (menor morbi-mortalidad y menores gastos en salud) han servido de aliciente para desarrollar diversas estrategias nacionales para lograr este efecto. Dentro de las estrategias más utilizadas se encuentran campañas educativas y la disminución paulatina de la sal agregada en los alimentos industrializados. Chile, se ha sumado a estas iniciativas con un acuerdo entre los productores de pan y el Ministerio de Salud con el fin de disminuir progresivamente la concentración de sal en el pan a nivel nacional. El objetivo de esta revisión es aportar información actualizada sobre las recomendaciones de ingesta de sal, ingesta real, efectos nocivos del exceso de consumo, beneficios atribuidos a su disminución y analizar las estrategias globales para reducir el consumo de sal en la población.

Global strategies to reduce salt intake.

Currently, cardiovascular diseases (CVD) are the leading cause of death worldwide. High blood pressure is one of the main risk factors for the development of CVD and blood pressure levels are strongly associated with salt intake. Worldwide, salt consumptions accounts more than two fold the recommended daily intake, which has been described to be associated with CVD and some cancers. Benefits of decrease salt intake (reduction of morbidity, mortality and health related costs) have promoted several public health strategies to reduce salt consumption globally. Among the most commonly used strategies include educational campaigns and the gradual decrease of added salt in processed foods. Chile has joined these initiatives with an agreement between the producers of bread and the Ministry of Health to gradually decrease the concentration of salt in bread nationwide. The purpose of this review is to provide updated information regarding recommended intakes of salt, real intake, adverse effects of excess consumption, profits attributable to a decline and analyze the global strategies to reduce salt intake in the population.

Relationship between Salt Consumption and Hypertension in Chinese People / 中国慢性病预防与控制

Objective To study the relationship between salt consumption and hypertension in Chinese people,and provide basic information for developing intervention strategies.Method The data of 45 349 chinese residents aged 15 yrs and above from 2002 China National Nutrition and Health Survey was used.Results The hypertension prevalence was 18.2%.The prevalence of residents with high blood pressure value was 36.0%,which was 20.4% and 16.2% among men and women,respectively. Hypertension prevalence among people living in urban was higher than their counterparts living in rural.The prevalence of hypertension increased with salt consumption.As compared to people who consumed less than 6 g salt per day,after relative confounding factors adjusted,the prevalence ratio was 1.09,1.14 and 1.28 times,respectively,among people who averagely consumed 6～12 g,12218 g,and≥18 g salt per day,which was 1.13,1.11 and 1.30 times,respectively,among employment population.Conclusion The hypertension prevalence of chinese residents is quite high.There is significant relationship between salt consumption and hypertension.It is very important to strengthen the health education for preventing and controlling hypertension in Chinese residents.

Nutrients and Salt Consumption of Hypertension Patients According to Treatment Status

High blood pressure is an important determinant of the incidence of coronary heart disease, stroke, congestive heart failure, renal failure, and peripheral vascular disease. Recommendations for control of high blood pressure emphasize lifestyle modification, including weight control, reduced sodium intake, increased physical activity. Subjects who were normotensive (n = 19, 47.2 +/- 9.0 y, BP 116/81 mmHg), treatment hypertensive (n = 33, 54.2 +/- 6.9 y, BP 132/85 mmHg) and non-treatment hypertensive (n = 14, 50.1 +/- 11.0 y, 149/94 mmHg) recruited. Anthropometric assessment (height, weight, waist circumference, hip circumference, fat %, fat mass, and lean body mass) and dietary assessments (using 3-days food records, daily nutrient intakes were analysed by CAN PRO 2.0 were carried out. Blood and 24-hour urine were collected). Test of recognition for salt taste threshold were performed. In non-treatment hypertensive male subjects, weight, %IBW, BMI, and waist circumference were significantly higher than those of normotensive and treatment hypertensive subjects (p < 0.05). Food habits were not significantly different among the three groups. Intakes of vitamin A, vitamin B1, and vitamin B2 were significantly higher in normotensive group (p < 0.05). Intakes of sodium and salt taste recognition threshold were the highest in normotensive group and the lowest in treatment hypertensive group (p < 0.05). Blood levels of lipids and minerals were not significantly different among the three groups. Urinary calcium level of normotensive group were significantly higher than that of treatment hypertensive and non-treatment hypertensive groups (p < 0.05). These results indicate that continuous management of hypertension by drug and non-drug treatment affects salt taste recognition threshold and reduced the consumption of sodium. However, dietary sodium intake exceed recommended sodium intake to prevent and treat hypertension. It is necessary to develop the lifestyle modification program that may have beneficial effects on hypertension treatment.