The association of knowledge, attitudes and behaviours related to salt with 24-hour urinary sodium excretion
The association of knowledge, attitudes and behaviours related to salt with 24-hour urinary sodium excretion
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DOI：
10.1186/1479-5868-11-47
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发表时间：
2014-04-04
影响因子：
8.7
通讯作者：
Neal, Bruce
中科院分区：
文献类型：
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作者：
Land, Mary-Anne;Webster, Jacqui;Neal, Bruce
目标：减盐工作通常侧重于消费者教育。了解盐的消费水平和知识之间的关联，态度和行为对盐应该提供洞察教育为基础的programmes.Methods可能的有效性：一个单一的24小时尿样和一份问卷描述的知识，态度和行为，从306随机选择的参与者和113名志愿者从一个区域城镇在澳大利亚获得。所有参与者的平均年龄为55岁（范围20-88），55%为女性，平均24小时尿盐排泄量为8.8（3.6）g/d。随机选择的样本和志愿者样本之间的盐排泄量没有差异。几乎所有的参与者（95%）都认为高盐饮食会导致严重的健康问题，大多数参与者（81%）将高盐饮食与血压升高联系起来。那些每天摄入8.7（2.1）g和不摄入7.5（3.3）g的人之间的盐排泄量没有差异，表明高盐饮食会导致高血压（p = 0.1）。认为自己摄入“太多”8.9（3.3）g/d、“恰到好处”8.4（2.6）g/d或“盐太少”9.1（3.7）g/d的个体之间也没有差异（p = 0.2）。同样，那些表示减少盐摄入量很重要的人8.5（2.9）g/d vs.不重要8.8（2.4）g/d没有不同的消费水平（p = 0.4）。对盐的知识、态度和行为与实际盐消费量之间缺乏明确的联系，这表明干预措施的重点是知识，仅仅是态度和行为的效力可能有限。
Aim: Salt reduction efforts usually have a strong focus on consumer education. Understanding the association between salt consumption levels and knowledge, attitudes and behaviours towards salt should provide insight into the likely effectiveness of education-based programs.Methods: A single 24-hour urine sample and a questionnaire describing knowledge, attitudes and behaviours was obtained from 306 randomly selected participants and 113 volunteers from a regional town in Australia.Results: Mean age of all participants was 55 years (range 20-88), 55% were women and mean 24-hour urinary salt excretion was 8.8(3.6) g/d. There was no difference in salt excretion between the randomly selected and volunteer sample. Virtually all participants (95%) identified that a diet high in salt can cause serious health problems with the majority of participants (81%) linking a high salt diet to raised blood pressure. There was no difference in salt excretion between those who did 8.7(2.1) g/d and did not 7.5(3.3) g/d identify that a diet high in salt causes high blood pressure ( p = 0.1). Nor was there a difference between individuals who believed they consumed "too much" 8.9(3.3) g/d " just the right amount" 8.4(2.6) g/d or " too little salt" 9.1(3.7) g/d ( p = 0.2). Likewise, individuals who indicated that lowering their salt intake was important 8.5 (2.9) g/d vs. not important 8.8 (2.4) g/d did not have different consumption levels (p = 0.4).Conclusion: The absence of a clear association between knowledge, attitudes and behaviours towards salt and actual salt consumption suggests that interventions focused on knowledge, attitudes and behaviours alone may be of limited efficacy.