Impact of an innovative equipment to monitor and control salt usage during cooking at home on salt intake and blood pressure: Randomized controlled trial iMC SALT
- Santos, T.
- Moreira, Pedro
- Pinho, Olívia
- Padrão, Patrícia
- Abreu S.
- Esteves, S.
- Oliveira, L.
- Norton, P.
- Rodrigues, M.
- Ndrio, A.
- Gonçalves, C.
DOIAbstract
(1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (<5 g/day). The main objective of this study is to verify the impact of an intervention, which used the Salt Control H equipment to reducing salt consumption; (2) Methods: The study was an 8-week randomized control trial with 114 workers from a public university. The intervention group (n = 57) used the equipment to monitor and control the use of salt during cooking (Salt Control H) at home for 8 weeks. The primary outcome was 24 h urinary sodium excretion as a proxy of salt intake. Secondary outcomes included changes in 24 h uri...
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