ArticlePublic health nutrition2024
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.
Article in Public health nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Applying the extended health belief model to understand salt-reduction behaviors among Saudi adults: a cross-sectional study.Frontiers in public health · 2026Article
- Time to Consider Potassium Intake in Saudi: A Cross-Sectional Assessment Using 24 h Urinary Excretion.Nutrients · 2025Article
- Empowering Young Adults as Agents of Household Dietary Change: Findings From a Pilot Study Involving a Digital, Family-Led Sodium Reduction Intervention in Singapore.Current developments in nutrition · 2025Article
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Authors and funding
18 authors.
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Abstract
objectiveThis study aimed to measure urinary sodium and potassium as a measure of sodium and potassium intake concerning the knowledge, attitude and practice towards sodium intake among a group of healthy residents in the UAE.
designA cross-sectional study on a sample of healthy adults in the UAE. In addition to the knowledge, attitude and practice questionnaire, sodium and potassium excretions and food records were taken.
settingThe UAE.
participantsA sample of 190 healthy individuals aged between 20 and 60 years.
resultsThe mean (± sd) age of the sample was 38·6 (± 12·5) years, and 50·5 % were females. The mean urinary sodium and potassium intake were 2816·2 ± 675·7 mg/d and 2533·3 ± 615 mg/d, respectively. The means were significantly different compared with the WHO recommendation of sodium and potassium (
conclusionsThese findings may suggest an increase in the risk of hypertension in the UAE population. Moreover, these findings emphasise the need to establish education and public awareness programmes focusing on identifying the sodium contents of foods and establishing national regulations regarding food reformulation, particularly for staple foods such as bread.
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