Measurement of the Effects of Nutritional Education for Reducing Sodium Intakes and Increasing Potassium Intakes  

作　　者：Tchasso Serge Kénao Jerôme Charles Sossa Moussiliou Noel Paraiso Smaila Alidou Ghislain Sopoh Toyi Tchamdja Dadja Essoya Landoh Mofou Bélo Tchaa Abalo Bakaï Tchasso Serge Kénao;Jerôme Charles Sossa;Moussiliou Noel Paraiso;Smaila Alidou;Ghislain Sopoh;Toyi Tchamdja;Dadja Essoya Landoh;Mofou Bélo;Tchaa Abalo Bakaï(Department of Health Promotion, Regional Institute of Public Health, University of Abomey-Calavi, Cotonou, Benin;Department of Public Health, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso;Department of Health Policy and Systems, Regional Institute of Public Health, University of Abomey-Calavi, Cotonou, Benin;Faculty of Science and Health, University of Kara, Kara, Togo;World Health Organization, Lomé, Togo;Faculty of Health Sciences, University of Lomé, Lomé, Togo;National Malaria Control Programme (PNLP), Lomé, Togo)

机构地区：[1]Department of Health Promotion, Regional Institute of Public Health, University of Abomey-Calavi, Cotonou, Benin [2]Department of Public Health, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso [3]Department of Health Policy and Systems, Regional Institute of Public Health, University of Abomey-Calavi, Cotonou, Benin [4]Faculty of Science and Health, University of Kara, Kara, Togo [5]World Health Organization, Lomé, Togo [6]Faculty of Health Sciences, University of Lomé, Lomé, Togo [7]National Malaria Control Programme (PNLP), Lomé, Togo

出　　处：《Food and Nutrition Sciences》2023年第5期436-450,共15页食品与营养科学（英文）

摘　　要：Background: The Togolese population, like those around the world, frequently consumes foods high in salt/sodium and low in potassium, thus exposing them to cardiovascular disease (CVD). Nutritional intervention can help reverse this consumption pattern and reduce related CVD morbidity and mortality. The objective of this study was to measure the effects of a nutrition education intervention on the consumption frequencies of foods rich in sodium and potassium. Methods: The study was a quasi-experimental before- and-after study, conducted from 08 January to 16 April 2023. It involved 200 adults aged 25 - 64 years, randomly selected from two areas: an intervention area and a non-intervention area. Data were collected in two phases at 3-month intervals in both groups. The intervention consisted of nutrition education (awareness raising and cooking demonstrations) on reducing salt/sodium intake and increasing potassium-rich food intake. The kobocollect electronic questionnaire was administered to the respondents to collect data on the frequency of consumption of foods rich in sodium and potassium. Results: The median age of the respondents was 33 years old (30;38) and 56% of the participants were women, 44% and 69% respectively in the control and intervention groups. Most participants lived in rural areas (51%), 52.4% and 49.5% in the control and intervention groups respectively. Overall, 4% (p individuals reduced their frequency of adding salt at mealtime from more than 3 times a week to less than 3 times, i.e., 5.6% in the intervention group and 1.7% in the control group. The proportion of individuals who consumed meals with green leafy vegetable sauces was reduced from more than 3 times a week to less than 3 times, i.e., 7.5% (p < 0.022), or 1% in the intervention group and 4% in the control group. Education level (0.23 [0.10 - 0.50];p - 6.35];p < 0.0006) were associated with reduced salt addition at meals. The same trend was observed for increased consumption of green leafy vegetable sauces (0.95 [0.03 - 0.99];p mBackground: The Togolese population, like those around the world, frequently consumes foods high in salt/sodium and low in potassium, thus exposing them to cardiovascular disease (CVD). Nutritional intervention can help reverse this consumption pattern and reduce related CVD morbidity and mortality. The objective of this study was to measure the effects of a nutrition education intervention on the consumption frequencies of foods rich in sodium and potassium. Methods: The study was a quasi-experimental before- and-after study, conducted from 08 January to 16 April 2023. It involved 200 adults aged 25 - 64 years, randomly selected from two areas: an intervention area and a non-intervention area. Data were collected in two phases at 3-month intervals in both groups. The intervention consisted of nutrition education (awareness raising and cooking demonstrations) on reducing salt/sodium intake and increasing potassium-rich food intake. The kobocollect electronic questionnaire was administered to the respondents to collect data on the frequency of consumption of foods rich in sodium and potassium. Results: The median age of the respondents was 33 years old (30;38) and 56% of the participants were women, 44% and 69% respectively in the control and intervention groups. Most participants lived in rural areas (51%), 52.4% and 49.5% in the control and intervention groups respectively. Overall, 4% (p individuals reduced their frequency of adding salt at mealtime from more than 3 times a week to less than 3 times, i.e., 5.6% in the intervention group and 1.7% in the control group. The proportion of individuals who consumed meals with green leafy vegetable sauces was reduced from more than 3 times a week to less than 3 times, i.e., 7.5% (p < 0.022), or 1% in the intervention group and 4% in the control group. Education level (0.23 [0.10 - 0.50];p - 6.35];p < 0.0006) were associated with reduced salt addition at meals. The same trend was observed for increased consumption of green leafy vegetable sauces (0.95 [0.03 - 0.99];p m

关 键 词：Nutrition Education Consumption Frequency Sodium/Salt POTASSIUM TOGO 

分 类 号：O61[理学—无机化学]