Factors associated with the salt intake behaviors in women in a high-salt intake setting. Issue 1 (16th July 2021)

• Record Type: Journal Article
• Authors: Chenary, Roghayeh; Karimi-Shahanjarini, Akram; Bashirian, Saeid; Roshanaei, Ghodratollah; Fazaeli, Ali Akbar; Jalilian, Mohsen
• Is Part Of: Nutrition & food science. Volume 52:Issue 1(2022)
• Page Start: 140
• Page End: 150
• Publication Date: 2021-07-16
• Subjects: Women -- Habits -- Sodium chloride -- Prevention -- Hypertension; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-02-2021-0048
• Languages: English
• ISSNs: 0034-6659

Abstract

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.