Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354110
Type: Artigo
Title: Effect of a behavioral intervention of the SALdável program to reduce salt intake among hypertensive women: A randomized controlled pilot study
Author: Cornelio, Marilia E.
Godin, Gaston
Rodrigues, Roberta C. M.
Agondi, Rubia de Freitas
Alexandre, Neusa M. C.
Gallani, Maria-Cecilia B. J.
Abstract: Background: Excessive salt intake has been directly associated with cardiovascular diseases, especially hypertension, and non-cardiovascular diseases. Despite the current recommendations, salt intake remains high, indicating the need to develop theory-based interventions aimed at reducing this intake. Aim: The purpose of this study was to test the impact of a theory-based intervention - the SALdavel Program - to promote the use of less than 4 g of salt/day during cooking. Methods: This was a two-arm parallel-group randomized study. A total of 92 hypertensive women were randomly assigned to an intervention or control group. The intervention was aimed at motivating participants to reduce salt addition by increasing self-efficacy and counteracting the negative influence of habit. Primary outcomes were the behavioral question of salt addition and total salt addition, secondary outcomes were overall salt intake, provided by 24-hour urinary sodium excretion, and psychosocial variables (intention, self-efficacy, and habit). Results: At three-month follow-up, the intervention group improved significantly more than the control group regarding salt addition measures (p-values between 0.05 and 0.001) and psychosocial variables (all p-values 0.001). The reduction in 24-hour urinary sodium excretion was not significant. Conclusion: The findings showed that this theory-based intervention was effective to motivate and change the behavior of hypertensive women regarding daily salt use in cooking meals. This was accomplished by means of improvements in intention and self-efficacy and reduction of the habit of using more than 4 g of salt/day during cooking
Subject: Hipertensão
Country: Reino Unido
Editor: Oxford University Press
Rights: Fechado
Identifier DOI: 10.1177/1474515115589275
Address: https://academic.oup.com/eurjcn/article/15/3/e85/5933167
Date Issue: 2016
Appears in Collections:FENF - Artigos e Outros Documentos

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