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

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.

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

BMJ Open ◽

10.1136/bmjopen-2019-035898 ◽

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.

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Effect of advancing age on dietary salt intakes: a 10-year follow-up study

European Heart Journal ◽

10.1093/ehjci/ehaa946.2809 ◽

2020 ◽

Vol 41 (Supplement_2) ◽

Author(s):

H Takase ◽

M Machii ◽

D Nonaka ◽

K Ohno ◽

S Takayama ◽

...

Keyword(s):

Salt Intake ◽

Age Difference ◽

Elderly Persons ◽

Dietary Salt ◽

Nutrition Survey ◽

Men And Women ◽

Dietary Salt Intake ◽

Spot Urine ◽

Follow Up Study

Abstract Background/Introduction The National Nutrition Survey in Japan indicated that dietary salt intake of the Japanese is gradually decreasing for the last several decades, while salt intakes are higher in elderly than young people. There is no survey on the alteration of salt intakes with advancing age in individuals. Purpose The present study investigated effects of aging on salt intakes in individuals. Methods A total of 2600 subjects (men; 1787, age; 30 to 79 years-old at 2008) who participated in our physical check-up program both in 2008 and 2018 were enrolled. Individual dietary salt intakes in 2008 and 2018, which were estimated using a spot urine by a previously reported method, were compared. Results The mean age and salt intakes at 2008 were 53.9±10.0 years and 12.2±3.2 g/day in men and 54.4±9.2 years and 8.3±2.1 g/day in women, respectively. Salt intake increased to 13.2±3.3 g/day in men and 8.8±2.2 g/day in women during the 10 years. Salt intakes were higher in hypertensive than normotensive subjects both at 2008 and 2018, but changes of blood pressure category were not associated with those of salt intakes during the 10 years (table). Changes in salt intakes in each decade are shown in Figure. Salt intakes in each decade increased with advancing age both in men and women until their 70s. Salt intakes in people in their 60s and 70s at 2018 were higher than those at 2008. Similar results were obtained in subjects without any anti-hypertensive medications (n=1667) (data not shown). Conclusions The observational follow-up study revealed that salt intakes in each individual increased after the interval of 10 years in both men and women. The results suggest that the sense of taste changes with advancing age in young adults as well as elderly persons, which may be related with alterations of lifestyle. Age difference in changes of salt intake Funding Acknowledgement Type of funding source: None

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Faculty Opinions recommendation of Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.717955767.793460736 ◽

2012 ◽

Author(s):

Hans Oberleithner

Keyword(s):

Blood Pressure ◽

Cardiovascular Diseases ◽

Salt Intake ◽

Dietary Salt ◽

Dietary Salt Intake

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The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis

Current Nutrition & Food Science ◽

10.2174/1573401316666200129115858 ◽

2020 ◽

Vol 16 (5) ◽

pp. 632-637

Author(s):

Masih Falahatian

Keyword(s):

Multiple Sclerosis ◽

Functional Foods ◽

Fruits And Vegetables ◽

Salt Intake ◽

Vegetable Intake ◽

Dietary Salt ◽

Negative Effects ◽

Dietary Salt Intake ◽

Neuroinflammatory Disease ◽

The Central Nervous System

It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decreased the risk of developing it. There were, of course, conflicting results in different studies over the role of some nutrition in MS and future studies on larger numbers of cases were required to collect reliable results. As a result, at the end of this study and based on literature, it is suggested that a diet should be programmed by nutritionists containing fewer salt, fat, and dairy intake and more fruits and vegetables for MS patients in order to better management of the disease.

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