Knowledge, Attitude, and Practice on Salt and Assessment of Dietary Salt and Fat Intake among University of Sharjah Students.

Nutrients 2019 Apr 26;11(5). Epub 2019 Apr 26.

Nutrition and Health Department, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.

Background: Cardiovascular diseases are the main cause of deaths in the United Arab Emirates and reducing dietary salt intake is recommended to improve the population's health.

Methods: a cross-sectional survey was given to 401 students from the University of Sharjah to investigate knowledge, attitudes, and practices related to dietary salt intake and a 24-h dietary recall among a subsample of 122 students, to assess the dietary intake of total fat, cholesterol, saturated fat, trans fat, and sodium.

Results: findings indicated low salt-related knowledge scores among students (17 out of 30), high prevalence of overweight (28%), obesity (14%), hypertension stage 1 (31%), and hypertension stage 2 (20%). The results also revealed a high percentage of students exceeding the recommended intake of total fat (48%), saturated fat (90%), trans fat (64%), and sodium (89%), and all students not meeting potassium recommendations.

Conclusions: culture-specific awareness campaigns on salt and fat intake and their association with health are needed.

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Source
https://www.mdpi.com/2072-6643/11/5/941
Publisher Site
http://dx.doi.org/10.3390/nu11050941DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566548PMC
April 2019
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