Effect of a Multi-component Education Program on Salt Reduction in Adults

Summary

Excess salt intake is a major contributor to high blood pressure, the leading individual risk factor for cardiovascular events, such as stroke, myocardial infarction and heart failure. According to PHYSA study, salt intake in Portugal remains much higher (10.7 g) than recommended by the international health organisations, indicating the need for effective implementation of salt reduction interventions. In Portugal the main source of daily salt intake is added salt during cooking, and salt content in bread, cheese and processed meat.

The objective of this study is to determine the effectiveness of a dietary education program tailored for salt reduction. To assess the effectiveness of the salt reduction program the investigator's will measure changes in salt consumption levels, by evaluating the 24 h urinary sodium excretion.

This study is a consortium-initiated, randomised, simple-blinded, controlled trial designed to assess the effectiveness of a salt reduction program versus generic healthy lifestyle program in the Lisbon Metropolitan Area.

Conditions

• Blood Pressure
• Hypertension

Interventions

BEHAVIORAL

Salt reduction program

Dietary and behavioural change program, led by nutritionists, including low sodium dietary advice; use of aromatic herbs and spices in food instead of salt; motivational activities; food diaries; restrict salty processed foods; eat more fresh foods and seasoning advice; problem solving exercises; digital bulletins; individual counselling reinforced at each clinic visit and shopping counselling at local supermarket.

BEHAVIORAL

Healthy lifestyle program

Participants receive an educational healthy lifestyle program that includes 1) methods to cook healthier and the Mediterranean diet based on a high intake of fresh fruit and, vegetables, beans, grain legumes, lentils, nuts, cereals, and olive oil as source of fat; moderate intake of fish, poultry, yoghurt and cheese, low intake of salt, red meat, processed meats and sugar; 2) physical activity; 3) drink more water and reducing alcohol consumption; and 4) sleep education.

Sponsors & Collaborators

• Academia Cuf Descobertas

  lead NETWORK

• CUF Academic and Research Medical Center

  collaborator UNKNOWN

• José de Mello Saúde

  collaborator UNKNOWN

• Pingo Doce

  collaborator UNKNOWN

• NOVA Medical School

  collaborator OTHER

Principal Investigators

• Jorge Polónia, PhD · CINTESIS, Faculty of Medicine of the University of Porto

• Conceição Calhau, PhD · NOVA Medical School

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Model

PARALLEL

Eligibility

Min Age

20 Years

Max Age

70 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2019-01-28

Primary Completion

2019-09-06

Completion

2019-09-06

Countries

• Portugal

Study Locations