Abstract
Aim
To identify the salt consumption, attitudes, behavior and knowledge of patients attending a health center and health care staff during a month, based on salt intake according to food category.
Material and methods
Observational, descriptive and cross-sectional study carried out in a primary care clinic by means of a multicomponent, self-administered survey with several variables regarding attitudes, behavior and knowledge about salt consumption.
Results
Sample of 330 patients and 48 health professionals.
Statistical analysis: SPSS program version 27. Univariate and bivariate description. Bivariate contrasts between qualitative variables Pearson's Chi-square and Mann-Whitney U for quantitative variables. Significance level p< 0.05.
The consumption of foods with high and low salt content is high in both groups, being higher among health personnel (p-value = 0.000). Behavior and attitudes (p-value >0.05). Knowledge: recommended amount of salt (p-value = 0.001) and origin of the main source of salt (p-value = 0.000).
Conclusion
Salt consumption is high in both health professionals and patients with a low self-perception of salt consumption. There are no differences in attitudes or behavior between the two groups, but there are differences in knowledge. More than 70% of patients do not know the maximum recommended daily salt intake and only 25% know that the main source of salt consumption is in processed foods.
These results support the important role of the health professional in educating patients about salt intake for the prevention of cardiovascular disease.
Keywords
Salt consumption; Behavior; Knowledge
Bibliographic citation
Roig Grau I, Rodríguez Roig R, Delgado Juncadella A, González Valero JA, Rodríguez Sotillo D, Rodríguez Martín I. Conocimientos y consumo de sal en profesionales sanitarios y población general. Aten Primaria Pract. 2021 Jul;3(3):100091.
Audience
Professionals
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https://hdl.handle.net/11351/7727This item appears in following collections
- HVH - Articles científics [2986]
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