Knowledge, Perceptions and Practices of Salt Intake Among Hypertensive Patients Attending Out Patient Department in a Hospital in Pune

Abstract

Introduction: Hypertension is a prevalent cardiovascular condition that can be significantly influenced by dietary habits, particularly sodium intake. However, adherence to recommended dietary guidelines, including salt limits, is often suboptimal at the population level. This lack of adherence may be attributed to limited awareness of dietary recommendations among hypertensive patients, emphasizing the need for improved education on nutritional guidelines. This study explores the levels of knowledge, awareness, and adherence to recommended salt intake practices among hypertensive patients attending outpatient departments (OPD). The objective is to assess existing gaps in understanding and implementing dietary guidelines among this patient population.
Methods: A cross-sectional study was conducted involving 500 hypertensive patients attending various OPDs. Data was collected using a structured questionnaire that gathered information on demographic characteristics, knowledge of the relationship between salt intake and hypertension, awareness of recommended daily salt limits, and self-reported salt consumption practices. Additionally, the study assessed participants' awareness of the potential health consequences associated with high salt intake.
Results: The study revealed significant variations in knowledge and adherence to dietary guidelines. 52.8 percent study participants had adequate knowledge regarding salt consumption. While 62% of participants demonstrated adequate awareness of the adverse effects of excessive salt intake, 38% remained misinformed or unsure. Knowledge of recommended salt intake was accurate among 54% of respondents, while 46% lacked correct information. Similarly, sodium intake recommendations were correctly identified by only 48%, with 52% unsure or incorrect. Despite 58% of participants recognizing the importance of salt reduction for blood pressure control, 42% perceived it as unimportant.
Regarding dietary practices, adherence to salt reduction strategies was low. Only 30% reported using spices instead of salt, cooking without added salt, avoiding salt at the table, and reading food labels. Additionally, 60% of participants continued consuming processed foods, highlighting a disconnect between awareness and practice. Gender differences were statistically significant in salt knowledge and consumption practices (p=0.002), emphasizing the need for gender-specific educational strategies.
Conclusion: These findings highlight the urgent need for targeted interventions to improve awareness and promote adherence to dietary recommendations among hypertensive individuals. Bridging the gap between knowledge and practice through tailored educational programs and behavioral support mechanisms may enhance hypertension management and reduce associated health risks. Addressing these gaps with structured interventions could lead to better adherence to sodium guidelines and improved cardiovascular health outcomes.