scholarly journals Innovative equipment to monitor and control salt usage when cooking at home: iMC SALT research protocol for a randomised controlled trial

BMJ Open ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. e035898
Author(s):  
Carla Gonçalves ◽  
Tânia Silva-Santos ◽  
Sandra Abreu ◽  
Patrícia Padrão ◽  
Pedro Graça ◽  
...  
Keyword(s):  
Salt Intake ◽  
Controlled Trial ◽  
Urinary Sodium Excretion ◽  
Health Concern ◽  
Dietary Salt ◽  
Eligibility Criteria ◽  
Dietary Salt Intake ◽  
And Control ◽  
Monitor And Control ◽  
At Home

IntroductionExcessive salt intake is a public health concern due to its deleterious impact on health. Most of the salt consumed come from those that are added when cooking. This study will improve knowledge on the effectiveness of interventions to reduce salt consumption among consumers.Methods and analysisIn this randomised clinical trial, we will be evaluating the efficacy of an intervention—the Salt Control H, an innovative prototype equipment to monitor and control use of salt when cooking—among workers from a public university, with the aim of reducing their dietary salt intake. We will randomly select 260 workers who meet the eligibility criteria and who are enrolled to an occupational health appointment and randomise them into one of the two arms of the study (either control or intervention), with matched baseline characteristics (sex and hypertension). The intervention will last for 8 weeks, during which the participants will use the equipment at home to monitor and control their use of salt when cooking. The main outcome will be 24-hour urinary sodium excretion at baseline, at fourth and eighth weeks of intervention, and at 6 months after intervention.Ethics and disseminationEthical approval for the study has been obtained from the Ethics Committee of the Centro Hospitalar Universitário São João. The results of the investigation will be published in peer-reviewed scientific papers and presented at international conferences.Trial registration numberNCT03974477Equipment provisional patent numberRegistered at INPI: 20191000033265.

scholarly journals Intervention to decrease salt intake inadequacy using a control device to monitor and control salt use when cooking at home – iMC SALT preliminary results

2021 ◽  
Vol 42 (Supplement_1) ◽  
Author(s):  
C Goncalves ◽  
T Silva-Santos ◽  
P Padrao ◽  
S Abreu ◽  
P Graca ◽  
...  
Keyword(s):  
Salt Intake ◽  
Controlled Trial ◽  
Urinary Sodium Excretion ◽  
Control Device ◽  
Urinary Sodium ◽  
Food Preparation ◽  
Secondary Outcome ◽  
Control Group ◽  
Dietary Salt ◽  
At Home

Abstract Introduction Excessive salt intake is one of the greatest risks to public health, making urgent to propose measures to reduce its intake and bring great benefits to reduce cardiovascular diseases risk. In the Portuguese population, the main source of salt consumption is the salt that is added during food preparation and cooking meals. Purpose The main aim of this study was to assess whether an intervention using a dosing salt device (Salt Control H) in food preparation and cooking has beneficial effects in salt intake. Methods This was a two-arm randomized controlled trial. A total of 88 workers from a public university (50% female; mean age 47.2±11.4 years), were randomly assigned to a intervention (I; n=42) or a control group (C; n=46). The intervention was delivered by health professionals in an occupational medicine setting, asking participants to use a salt control device that delivers the maximum amount of salt to add in food preparation and cooking, according to the number and age of the persons who will consume the meal, during 8 weeks. Primary outcome was the 24-hour urinary sodium excretion (Na24), validated by creatinine coefficient, and secondary outcome was 24-h urinary sodium-to-potassium ratio (Na/K24). Parametric tests were used to assess differences between urinary data stratified by C or I group and Mann-Whitney to evaluate differences between stratified groups according to meet WHO daily recommendations of intake. Results At baseline, there was no significant differences in mean Na24 (C: 3145.5±1420.1 and I:3268.7±1159.8 mg/d, p=0.096) and Na/K24 (C: 2.0±0.9 and I: 2.1±0.8 mg/d, p=0.792) between the two groups. After 8 weeks intervention, a Na24 and Na/K24 non statistically significant decrease was observed in the I group (to 3094.1±1391 and 2.0±0.8 mg/d), as opposed to the C group (to 3262.5±1527.0 and 2.2±0.9 mg/d). The proportion of participants from I group that present Na<2000 mg/d increased (from 17 to 29%) as the proportion of participants that present Na/K24 <1 (from 0 to 12%) without significant differences from C group (p=0.214 for Na <2000 mg/d and p=0.383 for Na/K24 <1). Conclusion The Salt Control H measurement device showed promising results to increase adherence to daily salt intake recommendations. The device is a useful and practical tool for educating individuals about dietary salt doses to add to meals cooked at home. FUNDunding Acknowledgement Type of funding sources: Public grant(s) – National budget only. Main funding source(s): Fundação para a Ciência e Tecnologia Figure 1

scholarly journals A pilot randomised test of a self-affirmation implementation intention intervention to reduce dietary salt intake

2016 ◽  
Vol 23 (6) ◽  
pp. 765-775 ◽  
Author(s):  
Daisy Bradbury ◽  
Rebecca Upsher ◽  
Joseph Chilcot
Keyword(s):  
Behaviour Change ◽  
Salt Intake ◽  
Implementation Intention ◽  
Health Messages ◽  
Dietary Salt ◽  
Defensive Processing ◽  
Dietary Salt Intake ◽  
Message Acceptance ◽  
And Control

Self-affirmation may reduce defensive processing towards health messages. We tested the effects of a self-affirmation implementation intentional intervention with regard to salt risk message acceptance, estimates of daily-recommended intake and self-reported intake. Participants ( n = 65) who consumed over 6 g/day of salt were randomised into three conditions: self-affirmation, self-affirming implementation intention and control. Participants attended the laboratory and completed a 2-week follow-up. There was no effect of the condition on message acceptance, salt estimation and 2-week salt intake. Across conditions, 2-week salt intake was reduced. We found no evidence for either intervention with regard to salt risk message acceptance and behaviour change.

scholarly journals Estimation of Salt Intake Assessed by 24-Hour Urinary Sodium Excretion among Somali Adults in Oslo, Norway

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 900 ◽  
Author(s):  
Sairah Chen ◽  
Cecilie Dahl ◽  
Haakon Meyer ◽  
Ahmed Madar
Keyword(s):  
Sodium Excretion ◽  
Western Europe ◽  
Dietary Habits ◽  
Salt Intake ◽  
Urinary Sodium Excretion ◽  
Cross Sectional Study ◽  
Dietary Salt ◽  
Cvd Risk ◽  
Cross Sectional ◽  
Dietary Salt Intake

High dietary salt intake is associated with increased blood pressure (BP) and cardiovascular disease (CVD) risk. The migration of Somalis from East Africa to Norway may have altered their dietary habits, making them vulnerable to adverse health outcomes. Since little is known about the lifestyle and health status of this population, the purpose of our study was to estimate salt intake in Somali adults in Oslo, Norway. In this cross-sectional study, we included 161 Somali adults (76 men, 86 women) from the Sagene borough in Oslo, Norway. Sodium and potassium excretion was assessed through the collection of 24-hour urine. Creatinine-based exclusions were made to ensure completeness of urine collections. Sodium excretion corresponding to an estimated dietary salt intake of 8.66 ± 3.33 g/24 h was found in men and 7.39 ± 3.64 g/24 h in women (p = 0.013). An estimated 72% of participants consumed >5 g salt/day. The Na:K ratio was 2.5 ± 1.2 in men and 2.4 ± 1.1 in women (p = 0.665). In conclusion, estimated salt intake was, while above the WHO recommendation, within the lower range of estimated salt intakes globally and in Western Europe. Further research is required to assess the health benefits of sodium reduction in this Somali immigrant population.

scholarly journals Dietary salt intake assessed by 24 h urinary sodium excretion in Australian schoolchildren aged 5–13 years

2012 ◽  
Vol 16 (10) ◽  
pp. 1789-1795 ◽  
Author(s):  
Carley A Grimes ◽  
Lynn J Riddell ◽  
Karen J Campbell ◽  
Caryl A Nowson
Keyword(s):  
Primary Schools ◽  
Salt Intake ◽  
Urinary Sodium Excretion ◽  
Cross Sectional Study ◽  
Dietary Salt ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Dietary Salt Intake ◽  
Upper Limit ◽  
School Day

AbstractObjectiveTo measure total daily salt intake using 24 h urinary Na excretion within a sample of Victorian schoolchildren aged 5–13 years and to assess discretionary salt use habits of children and parents.DesignCross-sectional study.SettingCompleted within a convenience sample of independent primary schools (n9) located in Victoria, Australia.SubjectsTwo hundred and sixty children completed a 24 h urine collection over a school (34 %) or non-school day (66 %). Samples deemed incomplete (n18), an over-collection (n1) or that were incorrectly processed at the laboratory (n3) were excluded.ResultsThe sample comprised 120 boys and 118 girls with a mean age of 9·8 (sd1·7) years. The average 24 h urinary Na excretion (n238) was 103 (sd43) mmol/24 h (salt equivalent 6·0 (sd2·5) g/d). Daily Na excretion did not differ by sex; boys 105 (sd46) mmol/24 h (salt equivalent 6·1 (sd2·7) g/d) and girls 100 (sd41) mmol/24 h (salt equivalent 5·9 (sd2·4) g/d;P= 0·38). Sixty-nine per cent of children (n164) exceeded the recommended daily Upper Limit for Na. Reported discretionary salt use was common: two-thirds of parents reported adding salt during cooking and almost half of children reported adding salt at the table.ConclusionsThe majority of children had salt intakes exceeding the recommended daily Upper Limit. Strategies to lower salt intake in children are urgently required, and should include product reformulation of lower-sodium food products combined with interventions targeting discretionary salt use within the home.

scholarly journals Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1172
Author(s):  
Aleš Kuhar ◽  
Mojca Korošec ◽  
Anja Bolha ◽  
Igor Pravst ◽  
Hristo Hristov
Keyword(s):  
Consumer Behaviour ◽  
Salt Intake ◽  
Salt Content ◽  
Evaluation Study ◽  
Health Concern ◽  
Dietary Salt ◽  
Negative Effects ◽  
Salt Reduction ◽  
Dietary Salt Intake ◽  
Average Reference

Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

scholarly journals Estimation of salt intake by 24 h urinary sodium excretion in a representative sample of Spanish adults

2010 ◽  
Vol 105 (5) ◽  
pp. 787-794 ◽  
Author(s):  
Rosa M. Ortega ◽  
Ana M. López-Sobaler ◽  
Juan M. Ballesteros ◽  
Napoleón Pérez-Farinós ◽  
Elena Rodríguez-Rodríguez ◽  
...  
Keyword(s):  
Representative Sample ◽  
Salt Intake ◽  
Adult Population ◽  
Urinary Sodium Excretion ◽  
Fat Free Mass ◽  
Dietary Salt ◽  
Middle Aged ◽  
Dietary Salt Intake ◽  
Salt Consumption ◽  
Middle Aged Adult

The present study reports the Na intake of a representative sample of Spanish young and middle-aged adults aged 18–60 years (n418, 53·1 % women, selected from the capitals of fifteen provinces and the surrounding semi-urban/rural area), measured with a 24 h urinary Na excretion method. To validate the paper collection of 24 h urine, the correlation between fat-free mass determined by electrical bioimpedance (50·8 (sd11·3) kg) and that determined via urinary creatinine excretion (51·5 (sd18·8) kg) was calculated (r0·633,P < 0·001). Urinary Na excretion correlated with systolic and dyastolic blood pressure data (r0·243 and 0·153, respectively). Assuming that all urinary Na (168·0 (sd78·6) mmol/d) comes from the diet, Na excretion would correspond with a dietary salt intake of 9·8 (sd4·6) g/d, and it would mean that 88·2 % of the subjects had salt intakes above the recommended 5 g/d. Logistic regression analysis, adjusted for sex, age and BMI, showed male sex (OR 3·678, 95 % CI 2·336, 5·791) and increasing BMI (OR 1·069, 95 % CI 1·009, 1·132) (P < 0·001) to be associated with excreting >200 mmol/d urinary Na – a consequence of the higher salt intake in men and in participants with higher BMI. The present results help us to know the baseline salt intake in the Spanish young and middle-aged adult population, and can be used as the baseline to design policies to reduce salt consumption.

scholarly journals Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 8
Author(s):  
Tânia Silva-Santos ◽  
Pedro Moreira ◽  
Olívia Pinho ◽  
Patrícia Padrão ◽  
Sandra Abreu ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Salt Intake ◽  
Intervention Group ◽  
World Health ◽  
Salt Consumption ◽  
Urinary Potassium ◽  
And Control ◽  
The Impact ◽  
Monitor And Control ◽  
At Home

(1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (<5 g/day). The main objective of this study is to verify the impact of an intervention, which used the Salt Control H equipment to reducing salt consumption; (2) Methods: The study was an 8-week randomized control trial with 114 workers from a public university. The intervention group (n = 57) used the equipment to monitor and control the use of salt during cooking (Salt Control H) at home for 8 weeks. The primary outcome was 24 h urinary sodium excretion as a proxy of salt intake. Secondary outcomes included changes in 24 h urinary potassium excretion, sodium to potassium ratio (Na:K), and blood pressure. (3) Results: There was a decrease in sodium intake after the intervention but with no statistical significance. When analyzing the results by sex and hypertension status, there was a reduction in sodium (−1009 (−1876 to −142), p = 0.025) and in Na:K ratio (−0.9 (−1.5 to −0.3), p = 0.007) in hypertensive men in the intervention group. (4) Conclusions: Interventions with dosage equipment can be valid approaches in individual salt reduction strategies, especially in hypertensive men.

Relationship between urinary sodium excretion and serum aldosterone in patients with diabetes in the presence and absence of modifiers of the renin–angiotensin–aldosterone system

2013 ◽  
Vol 126 (2) ◽  
pp. 147-154 ◽  
Author(s):  
Renata Libianto ◽  
George Jerums ◽  
Que Lam ◽  
Angela Chen ◽  
Sara Baqar ◽  
...  
Keyword(s):  
Sodium Excretion ◽  
Salt Intake ◽  
Urinary Sodium Excretion ◽  
Urinary Sodium ◽  
Dietary Salt ◽  
Renin Angiotensin Aldosterone System ◽  
Dietary Salt Intake ◽  
Serum Aldosterone ◽  
Patients With Diabetes ◽  
The Relationship

Although low dietary salt intake has beneficial effects on BP (blood pressure), low 24hUNa (24 h urinary sodium excretion), the most accurate estimate of dietary salt intake, is associated with increased mortality in people with diabetes. In the non-diabetic population, low salt intake is associated with increased RAAS (renin–angiotensin–aldosterone system) activity. In this cross-sectional study, we examined the relationship between 24hUNa, PRA (plasma renin activity), serum aldosterone and BNP (brain natriuretic peptide) in patients with diabetes. Clinical characteristics, 24hUNa, PRA, serum aldosterone and BNP were recorded in 222 consecutive patients (77% with Type 2 diabetes) attending a diabetes clinic at a tertiary hospital. The relationship between 24hUNa, serum aldosterone, PRA, BNP, urinary potassium excretion, serum potassium, serum sodium, eGFR (estimated glomerular filtration rate), urinary albumin excretion and HbA1c (glycated haemoglobin) was examined by a multivariable regression model. Levels of 24hUNa significantly predicted serum aldosterone in a linear fashion (R2=0.20, P=0.002). In the subgroup of patients (n=46) not taking RAAS-modifying agents, this relationship was also observed (R2=0.10, P=0.03), and the effect of 24hUNa on serum aldosterone was found to be more pronounced than in the whole cohort (coefficient=−0.0014, compared with −0.0008). There was no demonstrable relationship between 24hUNa and PRA or BNP. Low 24hUNa is associated with increased serum aldosterone in people with diabetes, in the presence and absence of RAAS-modifying agents. This raises the possibility that stimulation of the RAAS may be a mechanism that contributes to adverse outcomes observed in patients with low 24hUNa.

scholarly journals The Salt Swap intervention to reduce salt intake in people with high blood pressure: protocol for a feasibility randomised controlled trial

Trials ◽  
2019 ◽  
Vol 20 (1) ◽  
Author(s):  
Sarah Payne Riches ◽  
Carmen Piernas ◽  
Paul Aveyard ◽  
James P. Sheppard ◽  
Mike Rayner ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Randomised Controlled Trial ◽  
High Blood Pressure ◽  
Salt Intake ◽  
Controlled Trial ◽  
Behavioural Change ◽  
Dietary Salt ◽  
Salt Reduction ◽  
Dietary Salt Intake ◽  
Randomised Controlled

Abstract Background High salt intake is a risk factor for hypertension and cardiovascular disease. Reducing salt intake has been shown to reduce blood pressure. Despite population-level interventions, including product reformulation and public awareness campaigns, adult salt consumption in the UK still exceeds recommendations; this is primarily due to salt consumed in processed and pre-packaged foods. Moderate or high-intensity dietary advice to encourage individuals to reduce their salt intake has been shown to be effective at reducing blood pressure, but evidence of the effectiveness of interventions that are suitable for delivery at scale in routine primary care is scarce. This feasibility trial investigates a complex behavioural change intervention to reduce dietary salt intake and blood pressure by encouraging individuals to purchase lower-salt foods when grocery shopping. Methods This randomised controlled trial will test the feasibility of a novel intervention to reduce salt intake, and the trial procedures to assess its effectiveness. We will recruit participants through UK general practices and randomise 40 participants with high blood pressure, in a 2:1 allocation to receive either the Salt Swap intervention or a control information leaflet. The primary outcomes relate to the criteria for progression to a large-scale trial. These include follow-up rates at 6 weeks, fidelity of intervention delivery and use of the intervention mobile app. Secondary outcomes include the effect of the intervention on the salt content of purchased foods (grams per 100 g), urinary sodium excretion assessed through 24-hour urine samples and blood pressure. Trial process measures will be collected and qualitative assessment will provide insights into participant engagement with the intervention content and perceived barriers to and facilitators of salt reduction dietary behavioural change. Discussion If the outcomes indicate the trial is feasible and there is evidence that behavioural change may result in salt reduction, we will proceed to a definitive trial to test the effectiveness of the intervention to lower blood pressure. If successful, this intervention approach could be applied not only to people with high blood pressure, but also to the wider population with normal blood pressure in whom dietary salt intake exceeds recommendations. Trial registration ISRCTN, 20910962. Registered on 5 April 2017.

scholarly journals Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Paula de Moura Piovesana ◽  
Karina de Lemos Sampaio ◽  
Maria Cecília B. J. Gallani
Keyword(s):  
Salt Intake ◽  
Sodium Intake ◽  
Urinary Sodium Excretion ◽  
Self Report ◽  
Taste Sensitivity ◽  
Dietary Salt ◽  
Dietary Salt Intake ◽  
Targeted Interventions ◽  
Rehabilitation Programs ◽  
Detection And Recognition

This study investigated the gustatory threshold for salt and its relationship with dietary salt intake among hypertensive (n=54) and normotensive (n=54) subjects. Salt intake was evaluated through 24-hour urinary sodium excretion and self-reported measures (discretionary salt, Sodium- Food Frequence Questionnaire (Na-FFQ), and 24-hour recall). Detection and recognition thresholds were higher among hypertensive subjects, as well as the total sodium intake. Detection and recognition thresholds were positively related to discretionary salt and total intake of the group as whole. Hypertensive and normotensive subjects presented positive correlations between taste sensitivity and the different measures of salt intake. To conclude, a positive correlation exists between taste threshold and salt intake and both seem to be higher among hypertensive subjects. The combined use of methods of self-report and assessment of taste thresholds can be useful in health promotion and rehabilitation programs, by screening subjects at higher risk of elevated salt intake and the critical dietary behaviors to be targeted as well to evaluate the result of targeted interventions.

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