ArticleFoods (Basel, Switzerland)2022
Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Iodine intake assessment in the staff of a Porto region university (Portugal): the iMC Salt trial.European journal of nutrition · 2023Trial
- Bridging knowledge gaps in salt consumption for public health action: a cross-sectional study in Saudi Arabia.Internal and emergency medicine · 2026Article
- Reducing Dietary Sodium and Improving Human Health 2.0.Nutrients · 2023Article
- Eater-oriented knowledge framework for reducing salt and dietary sodium intake (scoping review).Frontiers in nutrition · 2023Review
- Estimation of Sodium Availability and Food Sources from 2018 to 2019 and Its Trends during the 2004-2019 Period in Costa Rica.Nutrients · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
(1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KAB) towards salt, and to analyze changes in the main sources of salt. (2) Methods: The intervention study was an 8-week randomized controlled trial with 97 workers from a public university. KAB in relation to salt were obtained through the WHO STEPwise questionnaire, and the main sources of salt were obtained by 24-h food recall and 24 h urinary sodium excretion over two days. (3) Results: After the intervention, participants in the intervention group reported a decrease in the addition of salt when cooking (
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