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Article

Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal

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Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal
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EPI Unit, Institute of Public Health, University of Porto, 4200-450 Porto, Portugal
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ITR—Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, 4050-600 Porto, Portugal
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LAQV-REQUIMTE—Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 5000-801 Porto, Portugal
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Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal
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Occupational Health Service, Centro Hospitalar Universitário de São João, 4200-319 Porto, Portugal
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CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Wendy Wismer
Foods 2022, 11(7), 981; https://doi.org/10.3390/foods11070981
Received: 1 February 2022 / Revised: 21 March 2022 / Accepted: 24 March 2022 / Published: 28 March 2022
(This article belongs to the Section Food Nutrition)
(1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KAB) towards salt, and to analyze changes in the main sources of salt. (2) Methods: The intervention study was an 8-week randomized controlled trial with 97 workers from a public university. KAB in relation to salt were obtained through the WHO STEPwise questionnaire, and the main sources of salt were obtained by 24-h food recall and 24 h urinary sodium excretion over two days. (3) Results: After the intervention, participants in the intervention group reported a decrease in the addition of salt when cooking (p = 0.037), an increase in the percentage of subjects who avoided the consumption of processed foods (from 54.2% to 83.3%, p = 0.001), who looked for salt on food labels (from 18.8% to 39.6%, p = 0.013), and who bought low-salt food alternatives (from 43.8% to 60.4%, p = 0.039). However, there were no significant differences between the intervention group and the control group at baseline and post-intervention assessments. In the intervention group, after the intervention, the added salt decreased by 5%; food sources of salt such as the snacks and pizza group decreased by 7%, and the meat, fish and eggs group increased by 4%, but without statistical significance. (4) Conclusions: With innovative equipment for dosing salt when cooking, it is possible to change some dimensions of consumer behavior in relation to salt. View Full-Text
Keywords: dietary salt; dietary sodium; cardiovascular disease; salt-related knowledge; KAB dietary salt; dietary sodium; cardiovascular disease; salt-related knowledge; KAB
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MDPI and ACS Style

Silva-Santos, T.; Moreira, P.; Pinho, O.; Padrão, P.; Norton, P.; Gonçalves, C. Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal. Foods 2022, 11, 981. https://doi.org/10.3390/foods11070981

AMA Style

Silva-Santos T, Moreira P, Pinho O, Padrão P, Norton P, Gonçalves C. Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal. Foods. 2022; 11(7):981. https://doi.org/10.3390/foods11070981

Chicago/Turabian Style

Silva-Santos, Tânia, Pedro Moreira, Olívia Pinho, Patrícia Padrão, Pedro Norton, and Carla Gonçalves. 2022. "Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal" Foods 11, no. 7: 981. https://doi.org/10.3390/foods11070981

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