Affordable Access

deepdyve-link
Publisher Website

Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand.

Authors
  • Rusmevichientong, Pimbucha1
  • Morales, Celina2
  • Castorena, Gabriela3
  • Sapbamrer, Ratana4
  • Seesen, Mathuramat4
  • Siviroj, Penprapa4
  • 1 Department of Public Health, California State University Fullerton, Fullerton, CA 92831, USA.
  • 2 Department of Health Sciences, California State University Northridge, Los Angeles, CA 91330, USA.
  • 3 Camp Fire Afterschool Program, Toccoa, CA 92867, USA.
  • 4 Department of Community Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand. , (Thailand)
Type
Published Article
Journal
International Journal of Environmental Research and Public Health
Publisher
MDPI AG
Publication Date
Jan 06, 2021
Volume
18
Issue
2
Identifiers
DOI: 10.3390/ijerph18020377
PMID: 33418991
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject's blood pressure (BP) was measured twice before and after the interview. Hypertension was defined as a systolic BP ≥ 130 mmHg or a diastolic BP ≥ 80 mmHg. The dietary-salt-related knowledge, attitude, and habits toward salt reduction were positively correlated; however, knowledge and attitudes were not significantly correlated with consumption. Multivariate logistic regression results indicated subjects who frequently bought ready-to-eat food, ate out, or used bouillon cube/monosodium glutamate (MSG) during food preparation were likely to have hypertension (OR = 2.24, 95% CI: 1.36-3.69, p = 0.002). MSG was heavily consumed and used as a flavor enhancer in northern Thai cuisine; however, a few subjects realized it contains sodium due to no salty taste. The deficiency of specific dietary-salt-related knowledge illustrated the need for tailored educational intervention strategies.

Report this publication

Statistics

Seen <100 times