Salt Intake from Traditional Breads: A Public Health Challenge for Decreasing Non-communicable Diseases in Iran

2020 ◽  
Vol 16 (8) ◽  
pp. 1278-1284
Author(s):  
Zahra Hadian ◽  
Ehsan Feizollahi ◽  
Kianoosh Khosravi ◽  
Vahid Mofid ◽  
Hamid Rasekhi
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Dry Weight ◽  
Communicable Diseases ◽  
National Standards ◽  
Public Attention ◽  
Limit Values ◽  
Non Communicable Diseases ◽  
Traditional Bread ◽  
Standard Limit

Background: In recent decades, a decrease of sodium chloride (NaCl) salt in diets such as breads has raised public attention for control of non-communicable diseases (NCDs) in developed and developing countries. Bread is an important food in public diets in Iran as well as many other countries. Aim: The aim of this study was to assess salt (NaCl) content of the Iranian traditional breads and to estimate daily salt intake through consumption of these foodstuffs. The study was carried out in five major cities of Iran in 2016. Methods: In total, 237 traditional bread samples (including Sangak, Taftoon, Lavash and Barbari) were collected and the sample NaCl content was assessed using published methods by the International Organization for Standardization (ISO) and Association of Official Analytical Chemists (AOAC). Values were compared to Iranian standard limit values. Results: Salt content of the traditional breads ranged from 0.03 g to 2.99 g per 100 g of dry weight (D.W.). Overall, 49.2% of the traditional bread samples in Tehran and 47.2% of the traditional bread samples in other cities exceeded the standard limit. Since 93.8% of Sangak breads from Tehran met the salt limit criteria of national standards, this traditional bread includes a more favorable nutritional status compared to that other breads do. Conclusion: Awareness of salt level in breads and monitoring salt use in bakeries can help update food policies and improve public lifestyle. A decrease in the ratio of salt is recommended as the major nutritional intervention for the prevention and control of NCDs.

scholarly journals Physical activity as a global risk factor for non-communicable diseases: time for action, what, why, when, who and how?

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
E V Lambert
Keyword(s):  
Physical Activity ◽  
Salt Intake ◽  
Communicable Diseases ◽  
World Health ◽  
Global Risk ◽  
Dietary Salt ◽  
Discussion Paper ◽  
Non Communicable Diseases ◽  
Dietary Salt Intake ◽  
Health Organization

Chronic, non-communicable diseases (NCDs) account for more than two-thirds of global mortality, at least 50% of which is preventable on the basis of modifiable lifestyle behaviours. In the wake of the UN Global Summit on NCDs, the World Health Organization produced a discussion paper that emphasised the need for a global monitoring framework and voluntary global targets for the prevention and control of NCDs.1 The WHO discussion paper presents 10 suggested voluntary targets including the reduction in deaths due to NCDs, cardiovascular disease and diabetes, an overall reduction in blood pressure and obesity, as well as reduced smoking, alcohol and dietary salt intake, increased screening for cervical cancer and the elimination of trans-fats from the food supply. Physical activity is notable by its absence from this critical list of voluntary global targets for preventing and controlling NCDs

scholarly journals Estimation of Salt Consumption from 24-hour Urine Collection in a Nepalese Population (P18-084-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dinesh Neupane ◽  
Megan Henry ◽  
Di Zhao ◽  
Per Kallestrup ◽  
Bhagawan Koirala ◽  
...  
Keyword(s):  
Salt Intake ◽  
Daily Intake ◽  
Communicable Diseases ◽  
Processed Foods ◽  
Urine Collection ◽  
Community Based Interventions ◽  
Community Based ◽  
Dietary Counseling ◽  
Non Communicable Diseases ◽  
Increased Risk

Abstract Objectives High salt (sodium chloride) intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Current consumption of salt in Nepal is unknown. The objective of this study was to estimate average salt intake in a Nepalese population from 24-hr urine collection in a population-based survey. Methods Participants (n = 499) were recruited from the Community-Based Management of Non-Communicable Diseases in Nepal (COBIN) cohort in the peri-urban area of Pokhara municipality from July to December 2018. The modified version of STEPS survey of non-communicable diseases (NCD) risk factors was administered. Salt intake was estimated from a single 24-hr urine collection. Multivariate linear regression was used to estimate differences in salt intake (g) associated with a variety of factors including demographics, lifestyle, health care, and health literacy. Results Mean (SD) age was 50.0 (9.7) years; mean salt intake was 13.0 (4.8) g/person/d. Male gender, younger age, and higher body mass index were significantly associated with higher salt intake (Table). Although 55% of respondents thought that they consumed just the right amount of salt, 96% were consuming more than the WHO-recommended level of less than 5 g/d. Almost half of the respondents reported that they consumed processed food containing high amounts of salt. In multivariate analyses, systolic blood pressure was 0.4 mmHg (95% CI: 0.05, 0.7) higher per 1-gram increase in salt intake. Conclusions Daily intake of salt in this Napalese population was over twice the WHO recommended upper limit, indicating a substantial need to reduce salt across the entire population. Community-based interventions for behavior modification through health education and dietary counseling may be effective in this population where salt is added during cooking. Still, interventions targeting the marketing, availability, and labeling of processed foods is also important, as intake of processed foods was also commonplace in Nepal. Funding Sources PHI through financial support from Centers for Disease Control and Prevention (CDC), USA; Jayanti Memorial Trust (JMT), Nepal; Nepal Development Society (NEDS), Nepal. Supporting Tables, Images and/or Graphs

scholarly journals Awareness of Rural People about Prevention of Non-Communicable Diseases

2021 ◽  
Vol 10 (1-2) ◽  
pp. 27-32
Author(s):  
Md Entekhab Ul Alam ◽  
Md Nurul Amin ◽  
Md Jawadul Haque ◽  
Farzana Hasan ◽  
Milon Kumar Haldar ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Salt Intake ◽  
Heart Diseases ◽  
Communicable Diseases ◽  
Ischemic Heart ◽  
Dietary Behaviour ◽  
Non Communicable Diseases ◽  
Ischemic Heart Diseases ◽  
The People ◽  
Level Of Knowledge

Background & Objective: Non-communicable diseases, particularly diabetes, hypertension and ischemic heart diseases have created an epidemic situation worldwide. Bangladesh is also in the grip of the menace. The only way to get rid of the menace is prevention of these diseases which demands awareness against the diseases. This study was undertaken to assess the level of knowledge of adult people of Puthia Upazila regarding prevention of the seclected non-communicable diseases (NCDs). Methods: The study was carried out in the Department of Community Medicine Rajshahi Medical College, Rajshahi over a period of 2 months from April 2018 to May 2018. All adult people (18 years onwards) residing in the rural area of Puthia Upazila were the respondents (study population) in this study. The survey invited the adult individuals to participate in the study. A total of 1001 individuals voluntarily responded to participate in the study. Of them 648(64.7%) were free from the NCDs and were interviewed to assess their level of knowledge on prevention of selected NCDs. A self-administered questionnaire containing the variables of interest for evaluating knowledge was used. Result: Two-thirds (68.2%) of the respondents were 30–50 years old with mean age of the respondents being 44.3(range: 25-90) years. Males outnumbered females by 11:9. Over half (54%) informed that they had little knowledge and 10.7% were familiar with the NCDs. Around half held the view that diabetes, hypertension, ischemic heart diseases and stroke were NCDs/chronic diseases. Approximately 70% told that the NCDs were on a rising trend. Regarding causes of chronic diseases, the respondents told excess intake of fat and sedentary life-style (67.9%), intake of excess CHO (54.2%), indulgence in smoking (68.2%), less intake of vegetables and fruits (57.4%), excess or additional salt intake (50.5%) and family history of NCD (44.1%). Regarding prevention of NCDs, around 70% were in favor of adopting healthy dietary behaviour and avoiding too much fatty food, followed by regular exercise (71.2%), avoiding or giving up smoking (70.8%) and avoiding or giving up taking extra salt (57.9%). Conclusion: The study concluded that the people of Puthia Upazilla are aware more or less about the selected NCDs (diabetes, hypertension, ischemic heart diseases and stroke). They are also aware that these diseases are increasing. Around two-thirds of the people are aware about the risk factors of these non-communicable diseases and the ways to prevent them. Ibrahim Card Med J 2020; 10 (1&2): 27-32

scholarly journals Risk factors for non-communicable diseases in Bangladesh: findings of the population-based cross-sectional national survey 2018

BMJ Open ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. e041334
Author(s):  
Baizid Khoorshid Riaz ◽  
Md Ziaul Islam ◽  
A N M Shamsul Islam ◽  
M M Zaman ◽  
Md Akram Hossain ◽  
...  
Keyword(s):  
Risk Factors ◽  
Salt Intake ◽  
Vegetable Intake ◽  
Adult Population ◽  
Population Based ◽  
Communicable Diseases ◽  
Secondary Outcome ◽  
Cross Sectional ◽  
Non Communicable Diseases ◽  
Targeted Interventions

ObjectivesTo determine the national prevalence of risk factors of non-communicable diseases (NCD) in the adult population of Bangladesh.DesignThe study was a population-based national cross-sectional study.SettingThis study used 496 primary sampling units (PSUs) developed by the Bangladesh Bureau of Statistics. The PSUs were equally allocated to each division and urban and rural stratum within each division.ParticipantsThe participants were adults aged 18 to 69 years, who were usual residents of the households for at least 6 months and stayed the night before the survey. Out of 9900 participants, 8185 (82.7%) completed STEP-1 and STEP-2, and 7208 took part in STEP-3.Primary and secondary outcomeThe prevalence of behavioural, physical and biochemical risk factors of NCD. Data were weighted to generate national estimates.ResultsTobacco use was significantly (p<0.05) higher in the rural (45.2%) than the urban (38.8%) population. Inadequate fruit/vegetable intake was significantly (p<0.05) higher in the urban (92.1%) than in the rural (88.9%) population. The mean salt intake per day was higher in the rural (9.0 g) than urban (8.9 g) population. Among all, 3.0% had no, 70.9% had 1 to 2 and 26.2% had ≥3 NCD risk factors. The urban population was more likely to have insufficient physical activity (adjusted OR (AOR): 1.2, 95% CI: 1.2 to 1.2), obesity (AOR: 1.5, 95% CI: 1.5 to 1.5), hypertension (AOR: 1.3, 95% CI: 1.3 to 1.3), diabetes (AOR: 1.6, 95% CI: 1.6 to 1.6) and hyperglycaemia (AOR: 1.1, 95% CI: 1.1 to 1.1).ConclusionsConsidering the high prevalence of the behavioural, physical and biochemical risk factors, diverse population and high-risk group targeted interventions are essential to combat the rising burden of NCDs.

scholarly journals Evaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lanka

2021 ◽  
Vol 24 (02) ◽  
Author(s):  
D. P. Lakmini ◽  
Helani Munasinghe ◽  
A. Buddhika G. Silva ◽  
P.G.S.M. De Silva ◽  
Renuka Jayatissa
Keyword(s):  
Sri Lanka ◽  
Salt Intake ◽  
High Energy ◽  
Communicable Diseases ◽  
Mean Value ◽  
Protein Loss ◽  
Salt Reduction ◽  
Non Communicable Diseases ◽  
Reduction Methods ◽  
Dried Fish

High salt intake elevates the risk of non-communicable diseases such as high blood pressure, cardiovascular diseases and stroke worldwide. Sri Lanka has recorded in 2010 as the country with highest average fish & fish products consumption in South Asia. In the current study, salt in ten types of commonly available dried fish namely; sprats, prawns, smoothbelly sardinella, queen fish, cat fish, sail fish, shark, skipjack tuna, Bombay duck and trenched sardinella was analyzed and determined salt reduction methods with minimal protein loss. Four salt reduction methods were tested; Method 1: washed with water at Room Temperature (RT) for five times; Method 2: washed with water for five times at RT and kept in hot water for 5min; Method 3: washed with water for five times at RT and boiled for 5min; Method 4: washed with water for five times at RT and kept in coconut water for 5min. Using Volhard method, sodium chloride was analyzed while protein was determined using Kjeldahl method. All four methods showed significant reduction of salt level in tested dried fish (p < 0.05). Among the tested salt reduction methods, Method 3 showed the highest salt reduction for all types of dried fish except smoothbelly sardinella and cat fish.The highest salt mean value of 28.8% was recorded in queen fish and the lowest mean value of 12.8% was recorded in smoothbelly sardinella. The highest protein loss was recorded in Method 3. To reduce considerable amount of salt, the easiest and fairly effective method is method 1 except for prawns and Shark. Although higher salt reduction showed in method 2 and 3, they are not recommended due to high protein loss, high energy expenditure and reduction of freshness of dried fish. Method 4 can be applied for all dried fish types because it is economical and reduces considerable amount of salt, removes less amount of protein comparatively. The results revealed that all tested dried fish except smoothbelly sardinella contain significantly high amount of salt (p < 0.05) than the standard value specified (12%) by the Sri Lanka Standards Institution (SLSI).Keywords: Dried fish, protein loss, salt-intake, salt reduction, non-communicable diseases

scholarly journals Pengembangan Soyghurt (Yoghurt Susu Kacang Kedelai) Sebagai Minuman Probiotik Tinggi Isoflavon

2020 ◽  
Vol 4 (3) ◽  
pp. 244
Author(s):  
Naila Maziya Labiba ◽  
Avliya Quratul Marjan ◽  
Nanang Nasrullah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fast Food ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Communicable Diseases ◽  
National Standards ◽  
Dietary Habit ◽  
Non Communicable Diseases ◽  
Randomized Design

 ABSTRACTBackground: Increased prevalence of non-communicable diseases in Indonesia occurs as the result of dietary transition, which is traditional dietary habit into fast-food dietary habit. Thus, triggers the formation of free radicals in human body which can be prevented by consumption of high antioxidant food. Soyghurt or soymilk yoghurt was a probiotic drink made of fermented soybean as an alternative drink with high antioxidant to prevent non-communicable diseases. Soybean was a major source of isoflavone as antioxidant and the bioavailability of isoflavone can be increased by fermentation in soyghurt.Objectives: To developed high isoflavone soyghurt or soymilk yoghurt as probiotic drink.Methods: This study used experimental method by used completely randomized design with added ratio of soybean were 0%, 15%, 20%, 25%. Soyghurt was analyzed by chemical properties (proximate analysis and free isoflavone content), physical properties (viscosity and pH), also total lactic acid bacteria. Formula selection based on exponential comparison method.Results: The selected formula of soyghurt was the third formula which added by 25% ratio of soybean with water content (81,74%), ash content (0,49%), protein content (5,98%), fat content (11,61%), carbohydrate content (0,35%), genistein content (250,46 μg/g), daidzein content (173,02 μg/g), viscosity (7111,4 cPoice), pH (4,63), and total LAB (3,7 x 107 coloni/ml).Conclusions: Soyghurt had compatible total lactic acid bacteria with total starter bacteria in indonesian national standards of yoghurt and fulfilled claim of high isoflavone based on calculation of nutritional label reference.ABSTRAKLatar Belakang: Peningkatan prevalensi penyakit tidak menular di Indonesia terjadi sebagai akibat adanya transisi pola konsumsi pangan, yaitu pola konsumsi pangan lokal menjadi pola konsumsi pangan cepat saji. Hal tersebut memicu terbentuknya radikal bebas di dalam tubuh yang dapat dicegah dengan mengonsumsi makanan atau kudapan tinggi antioksidan. Soyghurt atau yoghurt susu kacang kedelai merupakan minuman probiotik berbahan dasar susu nabati yang difermentasi dan diperuntukkan sebagai alternatif minuman tinggi antioksidan untuk mencegah terjadinya penyakit tidak menular. Jenis antioksidan utama dalam kacang kedelai adalah isoflavon yang bioavailabilitasnya akan meningkat selama proses fermentasi soyghurt. Tujuan: Melakukan pengembangan produk soyghurt atau yoghurt susu kacang kedelai sebagai minuman probiotik tinggi isoflavon.Metode: Jenis penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap menggunakan satu perlakuan yaitu penambahan rasio kacang kedelai sebesar 0%, 15%, 20%, 25%. Kemudian dilakukan analisis sifat kimia (uji proksimat dan kadar isoflavon bebas), sifat fisik (viskositas dan nilai pH), serta uji total bakteri asam laktat. Penentuan formula soyghurt terpilih dilakukan dengan metode perbandingan eksponensial.Hasil: Formula soyghurt terpilih adalah soyghurt formula ketiga dengan rasio penambahan kacang kedelai sebesar 25% dengan kadar air (81,74%), kadar abu (0,49%), kadar protein (5,98%), kadar lemak (11,61%), kadar karbohidrat (0,35%), kadar genistein (250,46 μg/g), kadar daidzein (173,02 μg/g), viskositas (7111,4 cPoice), tingkat derajat keasaman (4,63), dan total BAL (3,7 x 107 koloni/ml).Kesimpulan: Soyghurt memiliki total bakteri asam laktat yang sesuai dengan standar nasional indonesia dan telah memenuhi klaim tinggi isoflavon berdasarkan acuan label gizi.

scholarly journals Physical activity as a global risk factor for non-communicable diseases: time for action, what, why, when, who and how?

2012 ◽  
Vol 24 (1) ◽  
Author(s):  
E V Lambert
Keyword(s):  
Physical Activity ◽  
Salt Intake ◽  
Communicable Diseases ◽  
World Health ◽  
Global Risk ◽  
Dietary Salt ◽  
Discussion Paper ◽  
Non Communicable Diseases ◽  
Dietary Salt Intake ◽  
Health Organization

Chronic, non-communicable diseases (NCDs) account for more than two-thirds of global mortality, at least 50% of which is preventable on the basis of modifiable lifestyle behaviours. In the wake of the UN Global Summit on NCDs, the World Health Organization produced a discussion paper that emphasised the need for a global monitoring framework and voluntary global targets for the prevention and control of NCDs.1 The WHO discussion paper presents 10 suggested voluntary targets including the reduction in deaths due to NCDs, cardiovascular disease and diabetes, an overall reduction in blood pressure and obesity, as well as reduced smoking, alcohol and dietary salt intake, increased screening for cervical cancer and the elimination of trans-fats from the food supply. Physical activity is notable by its absence from this critical list of voluntary global targets for preventing and controlling NCDs

scholarly journals Using regulation to limit salt intake and prevent non-communicable diseases: lessons from South Africa’s experience

2018 ◽  
pp. 1-10 ◽  
Author(s):  
Jenny Claire Kaldor ◽  
Anne Marie Thow ◽  
Hettie Schönfeldt
Keyword(s):  
Policy Process ◽  
Food Industry ◽  
Salt Intake ◽  
Communicable Diseases ◽  
Capacity Constraints ◽  
Structured Interviews ◽  
Policy Action ◽  
Health Promotion Programme ◽  
Non Communicable Diseases ◽  
Monitoring And Enforcement

AbstractObjectiveTo analyse the policy process for the South African regulation setting upper limits for salt in thirteen commonly consumed food categories, to inform future policy action for prevention of non-communicable diseases.DesignSemi-structured interviews (n10) were conducted with key stakeholders from government, academia, non-governmental organisations and the food industry. Interviewees were asked about the content, context, process and actors involved in developing the regulation. Data were analysed according to Walt and Gilson’s health policy analysis triangle.SettingSouth Africa.ParticipantsKey actors and stakeholders in the policy process to develop the salt regulation.ResultsThe regulation was a response to research establishing the effectiveness of food supply interventions and to a shared perception that government regulation was the quickest way to address the problem of salt overconsumption. While the regulations were developed through a consultative process, food industry stakeholders perceived the consultation as inadequate. Implementation is currently underway, supported by a health promotion programme. Monitoring and enforcement were identified as the most likely challenges due to capacity constraints.ConclusionsComprehensive mandatory salt limits are an innovative approach to food reformulation. Factors that enabled regulation included robust scientific evidence, strong political and bureaucratic leadership, and the pragmatic use of existing regulatory instruments. The main challenges identified were disagreement over the appropriate nature and extent of food industry participation, and monitoring and enforcement challenges due to capacity constraints.

A Study on Behavioral Risk Factors of Non-Communicable Diseases among Rural School Going Adolescents in a Block of Hooghly District, West Bengal

2021 ◽  
Vol 8 (11) ◽  
pp. 357-363
Author(s):  
Malay Kumar Das ◽  
Rabindranath Sinha ◽  
Nirmalya Manna
Keyword(s):  
Physical Activity ◽  
Risk Factors ◽  
Tobacco Use ◽  
Fast Food ◽  
Salt Intake ◽  
Communicable Diseases ◽  
Demographic Characteristics ◽  
Behavioral Risk Factors ◽  
Behavioral Risk ◽  
Non Communicable Diseases

Introduction: Cost effective interventions (educational and behavioural interventions) for the reduction of non-communicable diseases risk factors should be promoted especially in the low and middle income countries such as India. Method: A pre-designed and pre-tested questionnaire was used in class-room setting to collect information from students regarding their socio- demographic characteristics and presence of behavioral risk factors of non-communicable diseases. Results: A total of 761 students of class VI-XII participated in the study of which 61.4% were boys and rests were girls. Most common risk factor was ‘intake of extra salt with food’ (54.7%), followed by fast food intake >3 times/week (33.8%). Statistical analysis by chi square test revealed that extra salt intake, tobacco use and alcohol use was significantly associated with age. Similarly, sex of the students was significantly associated with tobacco use, alcohol use and physical activity (p <0.05). Father’s education was significantly associated with extra salt intake in food. Mother’s education was significantly associated with unsatisfactory intake of fruits and vegetables (< 5 times/week), extra salt intakes in food and tobacco use (p <0.05). Father’s occupation was significantly associated with fast food intakes and physical activity whereas mother’s occupation had significant association with tobacco use (p <0.05). Conclusion: Healthy children are the foundation for a healthy nation. The universal belief is that schools are designated as an important setting in which children should develop behaviour and skills for physical, emotional and social well-being. Keywords: Adolescents, Behavioral Risk factor, Socio- Demographic characteristics, Rural school.

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