Silva-Santos Tânia, Moreira Pedro, Pinho Olívia, Padrão Patrícia, Norton Pedro, Gonçalves Carla
Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal.
EPI Unit, Institute of Public Health, University of Porto, 4200-450 Porto, Portugal.
Foods. 2022 Mar 28;11(7):981. doi: 10.3390/foods11070981.
(1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KAB) towards salt, and to analyze changes in the main sources of salt. (2) Methods: The intervention study was an 8-week randomized controlled trial with 97 workers from a public university. KAB in relation to salt were obtained through the WHO STEPwise questionnaire, and the main sources of salt were obtained by 24-h food recall and 24 h urinary sodium excretion over two days. (3) Results: After the intervention, participants in the intervention group reported a decrease in the addition of salt when cooking ( = 0.037), an increase in the percentage of subjects who avoided the consumption of processed foods (from 54.2% to 83.3%, = 0.001), who looked for salt on food labels (from 18.8% to 39.6%, = 0.013), and who bought low-salt food alternatives (from 43.8% to 60.4%, = 0.039). However, there were no significant differences between the intervention group and the control group at baseline and post-intervention assessments. In the intervention group, after the intervention, the added salt decreased by 5%; food sources of salt such as the snacks and pizza group decreased by 7%, and the meat, fish and eggs group increased by 4%, but without statistical significance. (4) Conclusions: With innovative equipment for dosing salt when cooking, it is possible to change some dimensions of consumer behavior in relation to salt.
(1) 背景：过量摄入盐与高血压和心血管疾病风险增加相关，因此减少盐的摄入至关重要。本研究的主要目的是验证一种在烹饪过程中减少添加盐的干预措施是否会改变对盐的知识、态度和行为（KAB），并分析盐的主要来源的变化。(2) 方法：干预研究是一项为期8周的随机对照试验，共有来自一所公立大学的97名工作人员参与。通过世界卫生组织逐步问卷获取与盐相关的KAB，通过24小时食物回顾和连续两天的24小时尿钠排泄获取盐的主要来源。(3) 结果：干预后，干预组参与者报告烹饪时盐的添加量减少（P = 0.037），避免食用加工食品的受试者百分比增加（从54.2%增至83.3%，P = 0.001），查看食品标签上盐含量的受试者百分比增加（从18.8%增至39.6%，P = 0.013），购买低盐食品替代品的受试者百分比增加（从43.8%增至60.4%，P = 0.039）。然而，干预组与对照组在基线和干预后评估时无显著差异。在干预组中，干预后，添加盐减少了5%；零食和披萨等盐的食物来源减少了7%，肉、鱼和蛋类食物来源增加了4%，但无统计学意义。(4)结论：使用创新的烹饪时定量加盐设备，可以改变消费者在盐方面的一些行为维度。
