Baston M, Hernández-F M, Vázquez K, Ruiz-Morales M, Mehner-Karam P, Sil-Acosta M, Acevedo N, Granich-Armenta A, Holz K, Cantoral A
Health Department, Universidad Iberoamericana, Mexico City, Mexico.
Research Center for Equitable Development EQUIDE, Universidad Iberoamericana, Mexico City, Mexico.
BMC Nutr. 2024 Feb 26;10(1):33. doi: 10.1186/s40795-024-00841-1.
To measure dietary and urinary changes in sodium (Na) intake and excretion through the implementation of family gardens with aromatic herbs and workshops for cooking, using the herbs as a substitute for salt and seasoning powder.
Thirty-five participants from a neighborhood of Mexico City were included. A general questionnaire was administered to collect information on sociodemographic factors. At baseline and 3 months later, a dietary evaluation was conducted, and 24-hour urine samples were collected. Food items reported were classified according to the NOVA classification. Visits to participants´ houses were conducted to measure the amount of salt and seasoning powder added to food during the preparation of meals as well as a home food inventory. All participants were given a family garden with 6 aromatic herbs and a recipe book. The intervention included 7 cooking and 3 garden care workshops. Qualitative information on the experience was also collected. Linear regression models were run in order to estimate the contribution of each NOVA group, salt, and seasoning powder to total dietary Na intake.
Participants were 44 years old on average and were mainly women (91.4%). The participation compliance in the workshops was 69.5%. After 3 months, there was a Na intake mean reduction of 976 mg. There was also a reduction in the excreted urinary Na of 325 mg per day.
A positive level of involvement in this program had a direct influence on dietary habits to lower Na consumption.
通过实施种植芳香草本植物的家庭菜园以及烹饪工作坊，使用这些草本植物替代盐和调味粉，来测量钠（Na）摄入和排泄在饮食及尿液方面的变化。
纳入了来自墨西哥城一个社区的35名参与者。发放一份一般问卷以收集社会人口学因素方面的信息。在基线期和3个月后，进行饮食评估，并收集24小时尿液样本。报告的食物项目根据新北欧饮食分类法进行分类。走访参与者的住所，测量做饭时添加到食物中的盐和调味粉的量以及家庭食物库存。为所有参与者提供了一个种植6种芳香草本植物的家庭菜园和一本食谱。干预措施包括7次烹饪工作坊和3次菜园护理工作坊。还收集了关于该经历的定性信息。运行线性回归模型以估计每个新北欧饮食组、盐和调味粉对总膳食钠摄入量的贡献。
参与者平均年龄为44岁，主要为女性（91.4%）。工作坊的参与依从率为69.5%。3个月后，钠摄入量平均减少了976毫克。每天排泄的尿钠也减少了325毫克。
积极参与该项目对降低钠消费的饮食习惯有直接影响。
