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Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand

Author

Listed:
  • Pimbucha Rusmevichientong

    (Department of Public Health, California State University Fullerton, Fullerton, CA 92831, USA)

  • Celina Morales

    (Department of Health Sciences, California State University Northridge, Los Angeles, CA 91330, USA)

  • Gabriela Castorena

    (Camp Fire Afterschool Program, Toccoa, CA 92867, USA)

  • Ratana Sapbamrer

    (Department of Community Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand)

  • Mathuramat Seesen

    (Department of Community Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand)

  • Penprapa Siviroj

    (Department of Community Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand)

Abstract

Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject’s blood pressure (BP) was measured twice before and after the interview. Hypertension was defined as a systolic BP ≥ 130 mmHg or a diastolic BP ≥ 80 mmHg. The dietary-salt-related knowledge, attitude, and habits toward salt reduction were positively correlated; however, knowledge and attitudes were not significantly correlated with consumption. Multivariate logistic regression results indicated subjects who frequently bought ready-to-eat food, ate out, or used bouillon cube/monosodium glutamate (MSG) during food preparation were likely to have hypertension (OR = 2.24, 95% CI: 1.36–3.69, p = 0.002). MSG was heavily consumed and used as a flavor enhancer in northern Thai cuisine; however, a few subjects realized it contains sodium due to no salty taste. The deficiency of specific dietary-salt-related knowledge illustrated the need for tailored educational intervention strategies.

Suggested Citation

  • Pimbucha Rusmevichientong & Celina Morales & Gabriela Castorena & Ratana Sapbamrer & Mathuramat Seesen & Penprapa Siviroj, 2021. "Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand," IJERPH, MDPI, vol. 18(2), pages 1-16, January.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:2:p:377-:d:475548
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    References listed on IDEAS

    as
    1. Matthew Kelly & Sam-ang Seubsman & Cathy Banwell & Jane Dixon & Adrian Sleigh, 2015. "Traditional, modern or mixed? Perspectives on social, economic, and health impacts of evolving food retail in Thailand," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 32(3), pages 445-460, September.
    2. Xia Li & Ning Ning & Yanhua Hao & Hong Sun & Lijun Gao & Mingli Jiao & Qunhong Wu & Hude Quan, 2013. "Health Literacy in Rural Areas of China: Hypertension Knowledge Survey," IJERPH, MDPI, vol. 10(3), pages 1-14, March.
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    Cited by:

    1. Marijana Savin & Aleksandra Vrkatić & Danijela Dedić & Tomislav Vlaški & Ivana Vorgučin & Jelena Bjelanović & Marija Jevtic, 2022. "Additives in Children’s Nutrition—A Review of Current Events," IJERPH, MDPI, vol. 19(20), pages 1-18, October.

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