ArticleNutrients2019
Knowledge, Attitude, and Practice on Salt and Assessment of Dietary Salt and Fat Intake among University of Sharjah Students.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 3 of them syntheses that pooled it.
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Who cites it
22 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Salt Reduction Initiatives in the Eastern Mediterranean Region and Evaluation of Progress towards the 2025 Global Target: A Systematic Review.Nutrients · 2021Pooled it
- Pooled it
- A Systematic Review of Trans Fat Reduction Initiatives in the Eastern Mediterranean Region.Frontiers in nutrition · 2021Pooled it
- Exploring Salt Reduction Strategies: Navigating Policy Implementation in the Middle East.Food science & nutrition · 2026Review
- Applying the extended health belief model to understand salt-reduction behaviors among Saudi adults: a cross-sectional study.Frontiers in public health · 2026Article
- Labneh: A Retail Market Analysis and Selected Product Characterization.Foods (Basel, Switzerland) · 2024Article
- Salt-related knowledge, attitudes and practices and their relationship with 24-h urinary sodium and potassium excretions among a group of healthy residents in the UAE: a cross-sectional study.Public health nutrition · 2024Article
- Assessment of Knowledge and Attitude of Medical Students Towards Nutrition and Health: A Cross-Sectional Study.Cureus · 2024Article
- Breakfast consumption, saturated fat intake, and body mass index among medical and non-medical students: a cross-sectional analysis.Scientific reports · 2024Article
- Knowledge, Attitude, and Practice Toward Dietary Salt Intake Among Medical Students at King Abdulaziz University.Cureus · 2024Article
- Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial.International journal of food science · 2023Article
- Psychosocial factors affecting dietary habits of university students: A cross-sectional study.Heliyon · 2022Article
- Development and validation of an instrument to assess Brazilians' knowledge, perceptions, and behaviors toward salt and sodium.Journal of clinical hypertension (Greenwich, Conn.) · 2022Article
- Using Digital Platform Approach to Reduce Salt Intake in a Sample of UAE Population: An Intervention Study.Frontiers in public health · 2022Article
- Impact of a Nutrition Education Intervention on Salt/Sodium Related Knowledge, Attitude, and Practice of University Students.Frontiers in nutrition · 2022Article
- Feasibility Study of a Newly Developed Technology-Mediated Lifestyle Intervention for Overweight and Obese Young Adults.Nutrients · 2021Article
- Assessment of Sodium Knowledge and Urinary Sodium Excretion among Regions of the United Arab Emirates: A Cross-Sectional Study.Nutrients · 2020Article
- Knowledge and Practices Related to Salt Intake among Saudi Adults.International journal of environmental research and public health · 2020Article
- Selected Predictors of the Importance Attached to Salt Content Information on the Food Packaging (a Study among Polish Consumers).Nutrients · 2020Article
- Knowledge, Attitude and Practice (KAP) of Malay Elderly on Salt Intake and Its Relationship With Blood Pressure.Frontiers in public health · 2020Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundCardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population's health.
methodsa cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium.
resultsfindings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations.
conclusionsculture-specific awareness campaigns on salt and fat intake and their association with health are needed.
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