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) = 1.81-21.52], 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 = 1.03-6.36). Behaviour 3 was predicted by the hedonic determinant (OR = 1.42; 95% CI = 1.01-1.98). 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.
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) = 1.81-21.52], 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 = 1.03-6.36). Behaviour 3 was predicted by the hedonic determinant (OR = 1.42; 95% CI = 1.01-1.98). 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.
Authors: Pedro Magalhães; Edgar J R Sanhangala; Isildro M Dombele; Henrique S N Ulundo; Daniel P Capingana; Amílcar B T Silva Journal: Cardiovasc J Afr Date: 2015 Mar-Apr Impact factor: 1.167
Authors: Elias Menyanu; Karen E Charlton; Lisa J Ware; Joanna Russell; Richard Biritwum; Paul Kowal Journal: Nutrients Date: 2017-08-28 Impact factor: 5.717