DATA FROM A POPULATION INTERVENTION STUDY FOR THE REDUCTION OF SALT INTAKE AND ACQUISITION OF HEALTHY FOOD HABITS

• DOI: 10.1097/01.hjh.0000748176.73228.01
• Publication Date: 2021-04-09T06:28:59Z
• Authors: Jorge Polonia; Shamila Ismael; Ines Mota; Juliana Morais; Catarina Rodrigues; Ines Castela; Ines Mendes; Maria Ines Soares; Luis Costa; Catarina B. Oliveira; Tiago Henriques; Patricia Pinto; Debora Pita; Catarina M. Oliveira; Janaina Maciel; Thaina Serafim; Conceicao Calhau; Andre Rosario
• Keywords: Nutrition Education

Objective: Salt restriction and potassium (K) intake can lower blood pressure (BP) reduce the risk for cardiovascular (CV) diseases. However, it is still unclear which approaches are most effective in changing diet behavior. We evaluated impact of two education prevention programs promoting healthy eating habits general population. Design method: A total 311 adults (20–70 years) responsible acquiring making their meals were randomly assigned to one 2 multi-component educational (intervention lifestyle) during 12 weeks, consisting face-to-face sessions, e-learning telephone contacts. The lifestyle program was an integrated approach addressing food habits, including increase K intake, while intervention based on motivation strategies reducing salt consumption. Training clinical evaluation sessions occurred every 4 weeks 24-h urine samples collected at beginning after weeks. Results: 269 subjects completed study (71% women, mean age 45 years). Groups similar (mean values) baseline: weight 75 Kg, BMI 27 kg/m2, waist 86 cm, 9.2 g/d, K+ 1.9 g/d BP 116/74 mmHg. After per week vegetables legumes doubled, consumption increased fruits fish (50%) shellfish (30%) along with reduction salty (6%) processed foods (20%). improvements similarly observed both programs: by 2/2 ± 11/7 mmHg P < 0.01, body 0.3 2.1 = 0.007) Na/K ratio 0.05 0.36, 0.027). Benefits greater above (from 10.3 salt/d reduced 0.6 1.5 g/d; 0.001), bellow median 0.1 0.2 0.001) 130/85 136/88, 6/5 14/8 0.001). Conclusions: Both showed a positive weight, intakes BP. Subjects higher / or those who benefited from these dietary approaches.