Salt Reduction Behavior and Related Factors in Hypertensive Older Patients

Abstract

Objectives: To describe the salt reduction behavior of hypertensive older patients in dietary and examine it related factors. Methods: A cross-sectional study was conducted among 164 elderly patients with hypertensive. Salt reduction behaviour were measured by using a Dietary Sodium Reduction Self‐care Behaviour Scale (DSR-SCB Scale). Salt reduction knowledge was measured by using the Knowledge of Dietary Sodium Reduction Scale (KDSR Scale). Student T-Test, ANOVA, and Pearson’s product-moment correlations were used to analyze the data. Results: In total, 164 elderly patients with hypertensive were included. The mean age was 74.68 ± 8.22 years and female was accounted for 55%. The overall score of salt reduction knowledge and salt reduction behavior in the diet were 37.40 ± 4.20 and 27.32 ± 4.92, respectively. In which, the opinion “I prefer to eat home cooked food over food sold from street vendors” had the highest mean score (3.52 ± 0.58). The opinion “Every time I find my food salty, I am willing not to eat it” had the lowest mean score (2.65 ± 0.86). There was a statistically significant difference in salt reduction behavior between gender (p<0.01) and cooking skills (p<0.01). Salt reduction knowledge had significant correlation with salt reduction behavior (r=0.508, p<0.01). Conclusions: Salt reduction behavior basically related to gender and cooking skills. Due to lack of knowledge, patients had a low score in salt reduction behavior. Therefore, health‐care providers can focus their educational activities on these individuals to enhance their behaviors. Key words: Salt reduction, Behavior, Hypertension, Older patients .