TITLE:
Measurement of the Effects of Nutritional Education for Reducing Sodium Intakes and Increasing Potassium Intakes
AUTHORS:
Tchasso Serge Kénao, Jerôme Charles Sossa, Moussiliou Noel Paraiso, Smaila Alidou, Ghislain Sopoh, Toyi Tchamdja, Dadja Essoya Landoh, Mofou Bélo, Tchaa Abalo Bakaï
KEYWORDS:
Nutrition Education, Consumption Frequency, Sodium/Salt, Potassium, Togo
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.5,
May
30,
2023
ABSTRACT: Background: The Togolese population, like those around the
world, frequently consumes foods high in salt/sodium and low
in potassium, thus exposing them to
cardiovascular disease (CVD). Nutritional intervention can help reverse
this consumption pattern and reduce related CVD morbidity and mortality. The
objective of this study was to measure the effects of a nutrition education
intervention on the consumption frequencies of foods rich in sodium and
potassium. Methods: The study was a quasi-experimental before- and-after study, conducted
from 08 January to 16 April 2023. It involved 200 adults aged 25 - 64 years, randomly selected from two areas: an
intervention area and a non-intervention
area. Data were collected in two phases at 3-month intervals in both groups. The intervention
consisted of nutrition education (awareness raising and cooking
demonstrations) on reducing salt/sodium intake and increasing potassium-rich
food intake. The kobocollect electronic questionnaire was administered to the
respondents to collect data on the frequency of consumption of foods rich in
sodium and potassium. Results: The median age of the respondents was 33
years old (30; 38) and 56% of the participants were women, 44% and 69%
respectively in the control and intervention groups. Most participants lived in
rural areas (51%), 52.4% and 49.5% in the control and intervention groups
respectively. Overall, 4% (p individuals
reduced their frequency of adding salt at mealtime from more than 3
times a week to less than 3 times, i.e.,
5.6% in the intervention group and 1.7% in the control group. The proportion of
individuals who consumed meals with green leafy vegetable sauces was reduced
from more than 3 times a week to less than 3 times, i.e., 7.5% (p - 0.50];
p - 6.35];
p consumption
of green leafy vegetable sauces (0.95 [0.03 - 0.99]; p male (2 [1.08 - 1.84];
p Conclusion: This
study was able to measure the effects of a nutrition education intervention for
adequate sodium and potassium intakes on changing favourable dietary behaviour
through a quasi-experimental study. The results show that the continuation of
the intervention will contribute to the adoption of favourable behaviours for
the reduction of dietary sodium intakes and the optimisation of potassium
intakes.