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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/1/8 |
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| author | Tânia Silva-Santos Pedro Moreira Olívia Pinho Patrícia Padrão Sandra Abreu Sílvia Esteves Luís Oliveira Pedro Norton Micaela Rodrigues Altin Ndrio Carla Gonçalves |
| author_facet | Tânia Silva-Santos Pedro Moreira Olívia Pinho Patrícia Padrão Sandra Abreu Sílvia Esteves Luís Oliveira Pedro Norton Micaela Rodrigues Altin Ndrio Carla Gonçalves |
| author_sort | Tânia Silva-Santos |
| collection | DOAJ |
| 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 (<i>n</i> = 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), <i>p</i> = 0.025) and in Na:K ratio (−0.9 (−1.5 to −0.3), <i>p</i> = 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. |
| first_indexed | 2024-03-10T03:28:07Z |
| format | Article |
| id | doaj.art-91d6e32f4fdd43e7a92744ac66e3c619 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T03:28:07Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-91d6e32f4fdd43e7a92744ac66e3c6192023-11-23T12:02:42ZengMDPI AGNutrients2072-66432021-12-01141810.3390/nu14010008Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALTTânia Silva-Santos0Pedro Moreira1Olívia Pinho2Patrícia Padrão3Sandra Abreu4Sílvia Esteves5Luís Oliveira6Pedro Norton7Micaela Rodrigues8Altin Ndrio9Carla Gonçalves10Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, PortugalFaculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, PortugalFaculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, PortugalFaculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, PortugalCIAFEL—Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, PortugalINEGI—Institute of Science and Innovation in Mechanical and Industrial Engineering, University of Porto, 4200-465 Porto, PortugalINEGI—Institute of Science and Innovation in Mechanical and Industrial Engineering, University of Porto, 4200-465 Porto, PortugalEPI Unit—Institute of Public Health, University of Porto, 4200-450 Porto, PortugalFaculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, PortugalClinical Pathology Service, Centro Hospitalar Universitário de São João, EPE, 4200-319 Porto, PortugalFaculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal(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 (<i>n</i> = 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), <i>p</i> = 0.025) and in Na:K ratio (−0.9 (−1.5 to −0.3), <i>p</i> = 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.https://www.mdpi.com/2072-6643/14/1/8dietary sodiumsodium restrictedhypertensionRCTcardiovascular disease |
| spellingShingle | Tânia Silva-Santos Pedro Moreira Olívia Pinho Patrícia Padrão Sandra Abreu Sílvia Esteves Luís Oliveira Pedro Norton Micaela Rodrigues Altin Ndrio Carla Gonçalves 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 Nutrients dietary sodium sodium restricted hypertension RCT cardiovascular disease |
| 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 | dietary sodium sodium restricted hypertension RCT cardiovascular disease |
| url | https://www.mdpi.com/2072-6643/14/1/8 |
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