ArticleInternational journal of environmental research and public health2021
Household Cooking and Eating out: Food Practices and Perceptions of Salt/Sodium Consumption in Costa Rica.
Article in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Housing distance, salt intake and cardiovascular risk in rural Aceh Tamiang: Insights utilizing the WHO 10-year non-laboratory assessment.International journal of cardiology. Cardiovascular risk and prevention · 2026Article
- [Trans fatty acids in nutrition labeling and ingredient listing of prepackaged products in Costa Rica, 2022Ácidos graxosRevista panamericana de salud publica = Pan American journal of public health · 2025Article
- Studies on dietary sodium knowledge, attitudes and behaviours in the Americas: a scoping review.BMJ public health · 2025Article
- Eater-oriented knowledge framework for reducing salt and dietary sodium intake (scoping review).Frontiers in nutrition · 2023Review
- A Program Evaluation of a Dietary Sodium Reduction Research Consortium of Five Low- and Middle-Income Countries in Latin America.Nutrients · 2022Article
- Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022Review
- Applying Customer Journey Mapping in Social Marketing to Understand Salt-Related Behaviors in Cooking. A Case Study.International journal of environmental research and public health · 2021Article
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Authors and funding
6 authors.
Funding
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Abstract
This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can be reduced-but not eliminated-when cooking. Changes in food preparations and emotions associated with the consumption of homemade food with salt were identified. The population likes to eat out, where the establishments selected depend mainly on age group and income. Beyond cultural and geographical differences, age aspects are suggested as being the main differentiators, in terms of use of salt, seasonings, and condiments in the preparation of food at home, the recipes prepared, and the selection of establishments in which to eat out. The deeply rooted values and meanings associated with salt in food indicate that the implementation of salt reduction strategies in Costa Rica is challenging.
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Registered trials
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