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Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT

(1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (<5 g/day). The main objective of this study is to verify the impact of an interve...

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Autores principales: Silva-Santos, Tânia, Moreira, Pedro, Pinho, Olívia, Padrão, Patrícia, Abreu, Sandra, Esteves, Sílvia, Oliveira, Luís, Norton, Pedro, Rodrigues, Micaela, Ndrio, Altin, Gonçalves, Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746390/
https://www.ncbi.nlm.nih.gov/pubmed/35010881
http://dx.doi.org/10.3390/nu14010008
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author Silva-Santos, Tânia
Moreira, Pedro
Pinho, Olívia
Padrão, Patrícia
Abreu, Sandra
Esteves, Sílvia
Oliveira, Luís
Norton, Pedro
Rodrigues, Micaela
Ndrio, Altin
Gonçalves, Carla
author_facet Silva-Santos, Tânia
Moreira, Pedro
Pinho, Olívia
Padrão, Patrícia
Abreu, Sandra
Esteves, Sílvia
Oliveira, Luís
Norton, Pedro
Rodrigues, Micaela
Ndrio, Altin
Gonçalves, Carla
author_sort Silva-Santos, Tânia
collection PubMed
description (1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (<5 g/day). The main objective of this study is to verify the impact of an intervention, which used the Salt Control H equipment to reducing salt consumption; (2) Methods: The study was an 8-week randomized control trial with 114 workers from a public university. The intervention group (n = 57) used the equipment to monitor and control the use of salt during cooking (Salt Control H) at home for 8 weeks. The primary outcome was 24 h urinary sodium excretion as a proxy of salt intake. Secondary outcomes included changes in 24 h urinary potassium excretion, sodium to potassium ratio (Na:K), and blood pressure. (3) Results: There was a decrease in sodium intake after the intervention but with no statistical significance. When analyzing the results by sex and hypertension status, there was a reduction in sodium (−1009 (−1876 to −142), p = 0.025) and in Na:K ratio (−0.9 (−1.5 to −0.3), p = 0.007) in hypertensive men in the intervention group. (4) Conclusions: Interventions with dosage equipment can be valid approaches in individual salt reduction strategies, especially in hypertensive men.
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spelling pubmed-87463902022-01-11 Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT Silva-Santos, Tânia Moreira, Pedro Pinho, Olívia Padrão, Patrícia Abreu, Sandra Esteves, Sílvia Oliveira, Luís Norton, Pedro Rodrigues, Micaela Ndrio, Altin Gonçalves, Carla Nutrients Article (1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (<5 g/day). The main objective of this study is to verify the impact of an intervention, which used the Salt Control H equipment to reducing salt consumption; (2) Methods: The study was an 8-week randomized control trial with 114 workers from a public university. The intervention group (n = 57) used the equipment to monitor and control the use of salt during cooking (Salt Control H) at home for 8 weeks. The primary outcome was 24 h urinary sodium excretion as a proxy of salt intake. Secondary outcomes included changes in 24 h urinary potassium excretion, sodium to potassium ratio (Na:K), and blood pressure. (3) Results: There was a decrease in sodium intake after the intervention but with no statistical significance. When analyzing the results by sex and hypertension status, there was a reduction in sodium (−1009 (−1876 to −142), p = 0.025) and in Na:K ratio (−0.9 (−1.5 to −0.3), p = 0.007) in hypertensive men in the intervention group. (4) Conclusions: Interventions with dosage equipment can be valid approaches in individual salt reduction strategies, especially in hypertensive men. MDPI 2021-12-21 /pmc/articles/PMC8746390/ /pubmed/35010881 http://dx.doi.org/10.3390/nu14010008 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Silva-Santos, Tânia
Moreira, Pedro
Pinho, Olívia
Padrão, Patrícia
Abreu, Sandra
Esteves, Sílvia
Oliveira, Luís
Norton, Pedro
Rodrigues, Micaela
Ndrio, Altin
Gonçalves, Carla
Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
title Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
title_full Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
title_fullStr Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
title_full_unstemmed Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
title_short Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
title_sort impact of an innovative equipment to monitor and control salt usage during cooking at home on salt intake and blood pressure—randomized controlled trial imc salt
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746390/
https://www.ncbi.nlm.nih.gov/pubmed/35010881
http://dx.doi.org/10.3390/nu14010008
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