Reyhani Parvin, Azabdaftari Fariba, Ebrahimi-Mamagani Mehrangiz, Asghari-Jafarabadi Mohammad, Shokrvash Behjat
Department of Health Education and Promotion, Faculty of Health, Tabriz University of Medical Sciences, Tabriz, Iran.
Basic Sciences Department, Paramedical School, Tabriz University of Medical Sciences, University Campus, Danshgah Street, Tabriz, Iran.
Int J Hypertens. 2020 Apr 7;2020:6748696. doi: 10.1155/2020/6748696. eCollection 2020.
Hypertension and its complications are among the major health problems all over the world, particularly in developing countries. The aims of this study were to show that, weather the hypertensive patients follow the expertise recommendations and differences between men and women in their levels of knowledge and behavior in salt taking.
The present cross-sectional study was conducted among all hypertensive patients in rural health centers of Tabriz, Iran, in Feb-May; 2016. Data were collected by an interviewer-administrated questionnaire, along with anthropometric, blood pressure, and 24-hour urinary sodium excretion measurements. Multivariate logistic regression analysis was used to compute adjusted odds ratio (OR).
In all 205 patients, 62.9% female, 40.5% aged over 60 years, and 53.7% with low or moderate socioeconomic status, 49.3% body mass index (BMI) 30 kg/m and above, 10.2% of the patients had systolic/diastolic equal and above (≥) 40/90 mmHg, participated in the study. In total, 16.6% were aware of the daily salt allowance for healthy people with sex difference ( < 0.001). Significant predictors of adding salt beyond the dietary recommendations in food preparation were occupation (unemployed) (OR = 4.05, 95% CI = 1.041-15.78, ( = 0.044)) and blood pressure level (systolic/diastolic ≥140/90) (OR = 2.76, 95% CI = 1.28-5.96 ( = 0.010)), while adding salt at the table correlated with sex (men) (OR = 4.47, 95% CI = 1.21-16.57 ( = 0.025)), age (54-59) (OR = 0.05 95% CI = 0.01-0.39, ( = 0.005)), and knowledge (general) (OR = 1.06, 95% CI = 0.99-1.13 ( = 0.05)).
The different pattern of salt intake was observed between men and women. In general, the amount of salt taken by hypertensive patients is higher than recommended allowances. Both men and women add extra amount of salt to food, women when preparing food and men at the table. Salt intake level both during preparing and eating food may be associated with occupation (unemployed), blood pressure level (systolic/diastolic ≥140/90), sex (men), age (54-59), and also patient knowledge (general).
高血压及其并发症是全球主要的健康问题之一，在发展中国家尤为突出。本研究的目的是表明高血压患者是否遵循专业建议，以及男性和女性在盐摄入知识水平和行为方面的差异。
本横断面研究于2016年2月至5月在伊朗大不里士农村卫生中心的所有高血压患者中进行。通过访谈式问卷收集数据，同时进行人体测量、血压测量和24小时尿钠排泄测量。采用多因素logistic回归分析计算调整后的比值比（OR）。
在全部205例患者中，女性占62.9%，60岁以上者占40.5%，社会经济地位低或中等者占53.7%，体重指数（BMI）≥30kg/m²者占49.3%，收缩压/舒张压≥140/90mmHg者占10.2%，参与了本研究。总体而言，16.6%的人知晓健康人的每日盐摄入量且存在性别差异（P<0.001）。在食物制备过程中超出饮食建议添加盐的显著预测因素是职业（失业）（OR=4.05，95%CI=1.041-15.78，P=0.044）和血压水平（收缩压/舒张压≥140/90）（OR=2.76，95%CI=1.28-5.96，P=0.010），而在餐桌上加盐与性别（男性）（OR=4.47，95%CI=1.21-16.57，P=0.025）、年龄（54-59岁）（OR=0.05，95%CI=0.01-0.39，P=0.005）以及知识（一般）（OR=1.06，95%CI=0.99-1.13，P=0.05）相关。
观察到男性和女性的盐摄入模式不同。总体而言，高血压患者的盐摄入量高于推荐量。男性和女性都会在食物中额外加盐，女性在制备食物时加盐，男性在餐桌上加盐。食物制备和进食过程中的盐摄入量可能与职业（失业）、血压水平（收缩压/舒张压≥140/90）、性别（男性）、年龄（54-59岁）以及患者知识（一般）有关。
