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Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru
Interventions to promote behaviors to reduce sodium intake require messages tailored to local understandings of the relationship between what we eat and our health. We studied local explanations about hypertension, the relationship between local diet, salt intake, and health status, and participants...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537813/ https://www.ncbi.nlm.nih.gov/pubmed/28678190 http://dx.doi.org/10.3390/nu9070698 |
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author | Pesantes, M. Amalia Diez-Canseco, Francisco Bernabé-Ortiz, Antonio Ponce-Lucero, Vilarmina Miranda, J. Jaime |
author_facet | Pesantes, M. Amalia Diez-Canseco, Francisco Bernabé-Ortiz, Antonio Ponce-Lucero, Vilarmina Miranda, J. Jaime |
author_sort | Pesantes, M. Amalia |
collection | PubMed |
description | Interventions to promote behaviors to reduce sodium intake require messages tailored to local understandings of the relationship between what we eat and our health. We studied local explanations about hypertension, the relationship between local diet, salt intake, and health status, and participants’ opinions about changing food habits. This study provided inputs for a social marketing campaign in Peru promoting the use of a salt substitute containing less sodium than regular salt. Qualitative methods (focus groups and in-depth interviews) were utilized with local populations, people with hypertension, and health personnel in six rural villages. Participants were 18–65 years old, 41% men. Participants established a direct relationship between emotions and hypertension, regardless of age, gender, and hypertension status. Those without hypertension established a connection between eating too much/eating fried food and health status but not between salt consumption and hypertension. Participants rejected dietary changes. Economic barriers and high appreciation of local culinary traditions were the main reasons for this. It is the conclusion of this paper that introducing and promoting salt substitutes require creative strategies that need to acknowledge local explanatory disease models such as the strong association between emotional wellbeing and hypertension, give a positive spin to changing food habits, and resist the “common sense” strategy of information provision around the causal connection between salt consumption and hypertension. |
format | Online Article Text |
id | pubmed-5537813 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-55378132017-08-04 Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru Pesantes, M. Amalia Diez-Canseco, Francisco Bernabé-Ortiz, Antonio Ponce-Lucero, Vilarmina Miranda, J. Jaime Nutrients Article Interventions to promote behaviors to reduce sodium intake require messages tailored to local understandings of the relationship between what we eat and our health. We studied local explanations about hypertension, the relationship between local diet, salt intake, and health status, and participants’ opinions about changing food habits. This study provided inputs for a social marketing campaign in Peru promoting the use of a salt substitute containing less sodium than regular salt. Qualitative methods (focus groups and in-depth interviews) were utilized with local populations, people with hypertension, and health personnel in six rural villages. Participants were 18–65 years old, 41% men. Participants established a direct relationship between emotions and hypertension, regardless of age, gender, and hypertension status. Those without hypertension established a connection between eating too much/eating fried food and health status but not between salt consumption and hypertension. Participants rejected dietary changes. Economic barriers and high appreciation of local culinary traditions were the main reasons for this. It is the conclusion of this paper that introducing and promoting salt substitutes require creative strategies that need to acknowledge local explanatory disease models such as the strong association between emotional wellbeing and hypertension, give a positive spin to changing food habits, and resist the “common sense” strategy of information provision around the causal connection between salt consumption and hypertension. MDPI 2017-07-05 /pmc/articles/PMC5537813/ /pubmed/28678190 http://dx.doi.org/10.3390/nu9070698 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pesantes, M. Amalia Diez-Canseco, Francisco Bernabé-Ortiz, Antonio Ponce-Lucero, Vilarmina Miranda, J. Jaime Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru |
title | Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru |
title_full | Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru |
title_fullStr | Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru |
title_full_unstemmed | Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru |
title_short | Taste, Salt Consumption, and Local Explanations around Hypertension in a Rural Population in Northern Peru |
title_sort | taste, salt consumption, and local explanations around hypertension in a rural population in northern peru |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537813/ https://www.ncbi.nlm.nih.gov/pubmed/28678190 http://dx.doi.org/10.3390/nu9070698 |
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