Factors associated with the salt intake behaviors in women in a high-salt intake setting

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Roghayeh Chenary, A. Karimi‐Shahanjarini, S. Bashirian, G. Roshanaei, A. Fazaeli, M. Jalilian
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引用次数: 2

Abstract

Purpose The high prevalence of hypertension is a significant concern worldwide. A decrease in salt intake is a well-known strategy to control hypertension and reduce the risk of cardiovascular diseases. Little is known about the factors influencing salt intake behaviors in settings such as Iran where consumption of salt is higher than the recommended amount. The purpose of this study was to find out what factors affect three salt intake behaviors among women: adding salt when cooking, adding salt to prepared food at the table and purchasing salty foods. Design/methodology/approach A community-wide cross-sectional survey of 516 women was conducted in Ilam, Iran. Participants were recruited using the cluster random sampling method. The survey included behaviors and variables of an expanded theory of planned behavior. The hypothesized relationships were investigated using structural equation modeling. Findings Perceived behavioral control (PBC) (p < 0.001) and habit (p = 0.01) appeared to be significant factors of adding salt when cooking. Determinants of adding salt to food at the table were intention (p < 0.001), PBC (p < 0.001), habit (p < 0.001). Also, PBC (p < 0.001), intention (p < 0.001), habit (p < 0.001) were identified as predictors of the purchase of salty foods. The results did not support the moderating role of Hedonic feeling to salt on the relation between intention and behaviors. Originality/value This study would be applicable to develop salt reduction interventions. Because altering the hedonic response to food is difficult, the lack of its moderating role could be a promising finding for developing salt reduction interventions.
高盐摄入环境中与女性盐摄入行为相关的因素
目的高血压的高患病率是一个值得关注的世界性问题。减少盐的摄入是众所周知的控制高血压和降低心血管疾病风险的策略。在伊朗等盐摄入量高于推荐量的地区,人们对影响盐摄入行为的因素知之甚少。本研究的目的是找出影响女性三种盐摄入行为的因素:做饭时加盐、在餐桌上准备的食物中加盐和购买含盐食物。设计/方法/方法在伊朗伊拉姆对516名妇女进行了全社区的横断面调查。参与者采用整群随机抽样方法招募。调查包括行为和变量的扩展理论的计划行为。使用结构方程模型对假设关系进行了研究。发现行为控制知觉(PBC) (p < 0.001)和习惯(p = 0.01)是烹饪加盐的显著影响因素。在餐桌上向食物中添加盐的决定因素是意图(p < 0.001)、PBC (p < 0.001)和习惯(p < 0.001)。此外,PBC (p < 0.001)、意向(p < 0.001)、习惯(p < 0.001)被确定为购买咸食品的预测因素。结果不支持享乐感对意向与行为关系的调节作用。原创性/价值本研究将适用于制定减盐干预措施。因为改变对食物的享乐反应是困难的,缺乏它的调节作用可能是开发减少盐干预的一个有希望的发现。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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