The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland

Luta, X; Hayoz, S; Gréa Krause, C; Sommerhalder, K.; Roos, E.; Strazzullo, P.; Beer-Borst, S (2018). The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland. Nutrition, Metabolism and Cardiovascular Diseas, 28(3), pp. 270-277. Elsevier 10.1016/j.numecd.2017.10.028

[img]
Preview
Text
Luta NutrMetabCardiovascDis 2018.pdf - Published Version
Available under License Creative Commons: Attribution-Noncommercial-No Derivative Works (CC-BY-NC-ND).

Download (226kB) | Preview

Background and Aims High sodium (Na) and low potassium (K) intake are associated with hypertension and CVD risk. This study explored the associations of health literacy (HL), food literacy (FL), and salt awareness with salt intake, K intake, and Na/K ratio in a workplace intervention trial in Switzerland. Methods and Results The study acquired baseline data from 141 individuals, mean age 44.6 years. Na and K intake were estimated from a single 24-hour urine collection. We used validated instruments to assess HL and FL, and salt awareness. We used multiple linear regression to investigate the association of explanatory variables with salt intake, K intake, and Na/K. Mean daily salt intake was 8.9 g, K 3.1 g, and Na/K 1.18. Salt intake was associated with sex (p<0.001), and K intake with sex (p<0.001), age (p=0.02), and waist-to-height ratio (p=0.03), as was Na/K. HL index and FL score were not significantly associated with salt or K intake. The salt awareness variable “salt content impacts food/menu choice” was associated with salt intake (p=0.005). HL index and FL score were not significantly associated with salt or K intake, but the variable salt content impacts food/menu choice was associated with salt intake (p=0.005). Conclusion To achieve the established targets for population Na and K intake, health-related knowledge, abilities, and skills related to Na/salt and K intake need to be promoted through combined educational and structural interventions.

Item Type:

Journal Article (Original Article)

Division/Institute:

04 Faculty of Medicine > Pre-clinic Human Medicine > Institute of Social and Preventive Medicine

UniBE Contributor:

Luta, Xhyljeta; Hayoz, Stefanie; Gréa, Corinna and Beer-Borst, Sigrid Maria

Subjects:

600 Technology > 610 Medicine & health
300 Social sciences, sociology & anthropology > 360 Social problems & social services

ISSN:

0939-4753

Publisher:

Elsevier

Projects:

[841] Enviromental and educational intervention in communal catering to lower salt intake in the Swiss working population Official URL

Language:

English

Submitter:

Tanya Karrer

Date Deposited:

11 Jan 2018 12:14

Last Modified:

14 Feb 2018 08:43

Publisher DOI:

10.1016/j.numecd.2017.10.028

PubMed ID:

29310971

BORIS DOI:

10.7892/boris.108711

URI:

https://boris.unibe.ch/id/eprint/108711

Actions (login required)

Edit item Edit item
Provide Feedback