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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Behavioural determinants of salt consumption among hypertensive individuals

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Author(s):
Cornelio, M. E. [1] ; Gallani, M. -C. B. J. [1, 2] ; Godin, G. [2] ; Rodrigues, R. C. M. [1] ; Nadruz, Jr., W. ; Mendez, R. D. R. [1]
Total Authors: 6
Affiliation:
[1] Univ Estadual Campinas, Dept Nursing, Fac Med Sci, BR-13083887 Campinas, SP - Brazil
[2] Univ Laval, Fac Nursing, Quebec City, PQ - Canada
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF HUMAN NUTRITION AND DIETETICS; v. 25, n. 4, p. 334-344, AUG 2012.
Web of Science Citations: 12
Abstract

Cornelio M.E., Gallani M.-C.B.J., Godin G., Rodrigues R.C.M., Nadruz Jr W. \& Mendez R.D.R. (2012) Behavioural determinants of salt consumption among hypertensive individuals. J Hum Nutr Diet. 25, 334344 Abstract Background: High salt consumption among populations remains a challenge for health professionals dealing with prevention and control of hypertension. The present study aimed to identify the psychosocial predictors of salt consumption among hypertensive individuals, based on an extended version of the Theory of Planned Behaviour (TPB). Three salt consumption behaviours were studied: Behaviour 1 using <4 g of salt per day during cooking; Behaviour 2 avoiding adding salt/table salt use to the prepared foods; and Behaviour 3 avoiding the consumption of foods with high salt content. Methods: At baseline (n = 108), TPB and additional variables (self-efficacy, habit, past behaviour, hedonic determinant, self-perceived diet quality) were measured. At 2-month follow-up (n = 95), the three behaviours were assessed. Behaviour and intention were sequentially regressed on the study variables, using polytomous logistic regression and hierarchical linear regression with rank transformation, respectively. Results: Behaviour 1 was predicted by intention {[}odds ratio (OR) = 6.23; 95% confidence interval (CI) = 1.8121.52], whereas self-efficacy and habit predicted intention. Behaviour 2 exhibited high score mean and low variation and was predicted by self-perceived diet quality (OR = 2.56; 95% CI = 1.036.36). Behaviour 3 was predicted by the hedonic determinant (OR = 1.42; 95% CI = 1.011.98). Conclusions: The results indicate that salt-related behaviours are explained by a variety of determinants. Among these determinants, special consideration should be given to motivational and hedonic aspects. (AU)