牙买加盐消费研究协议:摄入量;餐厅食品中的含量;知识,态度和实践;点滴尿验证
Trevor S Ferguson1, Karen Webster-Kerr2, Marshall K Tulloch-Reid1
1Epidemiology Research Unit, Caribbean Institute for Health Research, The University of the West Indies, Mona, Kingston 7, Jamaica.
F1000Research
|January 24, 2024
概括
这项研究提供了关于牙买加饮食盐消费的关键基线数据,评估了食品盐含量和公众知识. 结果将指导国家减少盐的战略,以打击高血压和心血管疾病.
科学领域:
- 公共卫生 营养 公共卫生 营养
- 预防心血管疾病 预防心血管疾病
- 饮食研究 饮食研究
背景情况:
- 在全球范围内,高食盐摄入量是高血压和心血管疾病的重要危险因素.
- 牙买加缺乏关于人口盐消费水平以及相关知识,态度和实践的全面数据.
- 这项研究解决了为公共卫生干预提供信息的数据缺口.
研究的目的:
- 为确定牙买加盐消费模式的基线数据.
- 为了确定在牙买加餐馆出售的食品中的含量.
- 评估牙买加人口关于盐摄入的知识,态度和做法.
主要方法:
- 来自2016-2017年牙买加健康和生活方式调查的尿数据的二次分析.
- 对连锁和非连锁餐厅进行调查,以评估食品中的含量.
- 一项针对1200名个人进行的全国性盐食知识,态度,做法和尿液分泌量调查.
- 一项验证研究将点尿估计值与24小时尿测量值进行比较.
主要成果:
- 本部分应在研究结果可用后填写.
结论:
- 这项研究将为开发牙买加国家减少盐的计划提供必要的基线数据.
- 调查结果将支持卫生和健康部实施针对减少的有针对性的干预措施.
- 结果将有助于实现牙买加的国家目标,即到2025年将盐消费量减少30%.
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