评估斐济中央省居民对盐和糖摄入量的知识、态度和行为。

Assessing Knowledge, Attitudes and Behaviours toward Salt and Sugar Consumption in the Central Division of Fiji.

机构信息

Pacific Research Centre for the Prevention of Obesity and Non-Communicable Diseases (C-POND), Fiji Institute of Pacific Health Research, Fiji National University, Suva, Fiji.

Institute for Health Transformation, Global Centre for Preventive Health and Nutrition, Deakin University, Geelong, VIC 3125, Australia.

出版信息

Nutrients. 2024 Sep 28;16(19):3288. doi: 10.3390/nu16193288.

DOI:10.3390/nu16193288

PMID:39408255

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11478911/

Abstract

OBJECTIVES

This study aimed to assess salt and sugar-related knowledge, attitudes and behaviours (KAB) of adults in the Central Division of Fiji.

METHODS

A randomised stratified sample of 700 adults were selected. Questions on salt and sugar-related KABs were developed. The survey took place from March to June 2022. For analyses, population and sample weights were applied, and differences between predefined subgroups (sex, age, ethnicity and area) were compared using weighted chi-square tests.

RESULTS

534 adults participated (response rate 76%). Over 80% of participants (82% (95% CI 78.5 to 84.9%)) identified that consuming too much salt or salty sauce can lead to hypertension. More than 90% recognised that consuming too much sugar can lead to diabetes (92.3% (89.7 to 94.3%)). Approximately 80% of participants thought it was somewhat or very important to lower salt and sugar intake in their diet (79.8% (76.1 to 83.0) and 84.2% (80.8 to 87.1%), respectively). However, almost 40% reported adding salt or salty sauces when cooking (37.3% (32.7 to 42.2%)) and 65% (60.6 to 68.5%) adding sugar to drinks daily.

CONCLUSIONS

Despite having positive knowledge and attitudes, many people reported behaviours likely to contribute to excess salt and sugar intake, highlighting the need for interventions that support behaviour change and the creation of healthier food environments.

摘要

目的

本研究旨在评估斐济中央省成年人的盐和糖相关知识、态度和行为（KAB）。

方法

采用随机分层抽样方法，选取了 700 名成年人。设计了与盐和糖相关的 KAB 问题。调查于 2022 年 3 月至 6 月进行。在分析中，应用了人口和样本权重，并使用加权卡方检验比较了预先定义的亚组（性别、年龄、种族和地区）之间的差异。

结果

534 名成年人参与了调查（应答率为 76%）。超过 80%的参与者（82%（95%CI 78.5%至 84.9%））认为摄入过多的盐或咸酱汁会导致高血压。超过 90%的人认识到摄入过多的糖会导致糖尿病（92.3%（89.7%至 94.3%））。约 80%的参与者认为降低饮食中的盐和糖摄入量在某种程度上或非常重要（分别为 79.8%（76.1%至 83.0%）和 84.2%（80.8%至 87.1%））。然而，近 40%的人在烹饪时报告添加盐或咸酱汁（37.3%（32.7%至 42.2%）），65%（60.6%至 68.5%）每天在饮料中添加糖。