Food Consumption, Knowledge, Attitudes, and Practices Related to Salt in Urban Areas in Five Sub-Saharan African Countries.

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State: Public
Version: Final published version
Serval ID
serval:BIB_BB8FA9E319D9
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Food Consumption, Knowledge, Attitudes, and Practices Related to Salt in Urban Areas in Five Sub-Saharan African Countries.
Journal
Nutrients
Author(s)
Leyvraz M., Mizéhoun-Adissoda C., Houinato D., Moussa Baldé N., Damasceno A., Viswanathan B., Amyunzu-Nyamongo M., Owuor J., Chiolero A., Bovet P.
ISSN
2072-6643 (Electronic)
ISSN-L
2072-6643
Publication state
Published
Issued date
07/08/2018
Peer-reviewed
Oui
Volume
10
Number
8
Pages
E1028
Language
english
Notes
Publication types: Comparative Study ; Journal Article ; Multicenter Study
Publication Status: epublish
Abstract
High salt intake is a major risk factor of hypertension and cardiovascular disease. Improving knowledge, attitudes, and practices (KAP) related to salt intake in the general population is a key component of salt reduction strategies. The objective of this study was to describe and compare the KAP of adults related to salt in urban areas of five countries in sub-Saharan Africa. The survey included 588 participants aged 25 to 65 years who were selected using convenience samples in the urban areas of Benin, Guinea, Kenya, Mozambique, and Seychelles. Socio-demographic and food consumption were assessed using a structured closed-ended questionnaire administered by survey officers. Height, weight, and blood pressure were measured. Food consumption varied largely between countries. Processed foods high in salt, such as processed meat, cheese, pizzas, and savory snacks were consumed rather infrequently in all the countries, but salt-rich foods, such as soups or bread and salty condiments, were consumed frequently in all countries. The majority of the participants knew that high salt intake can cause health problems (85%) and thought that it is important to limit salt intake (91%). However, slightly over half (56%) of the respondents regularly tried to limit their salt intake while only 8% of the respondents thought that they consumed too much salt. Salt and salty condiments were added most of the time during cooking (92% and 64%, respectively) but rarely at the table (11%). These findings support the need for education campaigns to reduce salt added during cooking and for strategies to reduce salt content in selected manufactured foods in the region.
Keywords
Adult, Africa South of the Sahara/epidemiology, African Continental Ancestry Group/psychology, Aged, Cooking, Cross-Sectional Studies, Diet Surveys, Eating/ethnology, Eating/psychology, Fast Foods/adverse effects, Feeding Behavior/ethnology, Female, Health Knowledge, Attitudes, Practice/ethnology, Humans, Hypertension/diagnosis, Hypertension/ethnology, Hypertension/prevention & control, Male, Middle Aged, Nutritive Value, Protective Factors, Recommended Dietary Allowances, Risk Factors, Risk Reduction Behavior, Sodium Chloride, Dietary/administration & dosage, Sodium Chloride, Dietary/adverse effects, Urban Population, Africa, Benin, Guinea, Kenya, Mozambique, Seychelles, attitudes, diet, hypertension, knowledge, practices, salt, sodium
Pubmed
Web of science
Open Access
Yes
Create date
14/08/2018 13:00
Last modification date
20/08/2019 16:29
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