Reduction of Excessive Dietary Sodium Consumption: Effectiveness of a Prevention Intervention among Health Workers in a Large Italian Hospital

Gianluca Spiteri, Maria Grazia Lourdes Monaco (), Angela Carta, Lorena Torroni, Francesco Taus, Giuseppe Verlato and Stefano Porru
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Gianluca Spiteri: Occupational Medicine Unit, University Hospital of Verona, 37134 Verona, Italy
Maria Grazia Lourdes Monaco: Occupational Medicine Unit, University Hospital of Verona, 37134 Verona, Italy
Angela Carta: Occupational Medicine Unit, University Hospital of Verona, 37134 Verona, Italy
Lorena Torroni: Section of Epidemiology and Medical Statistics, Department of Diagnostics and Public Health, University of Verona, 37134 Verona, Italy
Francesco Taus: Section of Epidemiology and Medical Statistics, Department of Diagnostics and Public Health, University of Verona, 37134 Verona, Italy
Giuseppe Verlato: Section of Epidemiology and Medical Statistics, Department of Diagnostics and Public Health, University of Verona, 37134 Verona, Italy
Stefano Porru: Occupational Medicine Unit, University Hospital of Verona, 37134 Verona, Italy

IJERPH, 2023, vol. 20, issue 8, 1-12

Abstract: Excessive salt consumption is one of the leading causes of high blood pressure. Worldwide salt intake largely exceeds the WHO recommended amount. This study aimed to evaluate the prevalence of high salt consumers and the effectiveness of a short-term workplace educational intervention among health workers. An online survey, assessing daily salt consumption through the MINISAL-SIIA questionnaire, was sent to the 4911 health workers employed by the University Hospital of Verona, Italy. Health workers who had a high (total score ? 10) or moderate (total score = 8/9) salt consumption associated with obesity or arterial hypertension were invited to undergo a medical examination and a short individual counselling session. A total of 1665 health workers (34.0%) completed the online questionnaire; 40.9% and 12.6% had moderate and high salt intake, respectively. High salt intake was more prevalent in men, current and past smokers, and obese and overweight subjects. In 95 participants completing the clinical phase, median daily salt consumption decreased from 10 (p25–p75 8–11) to 7 g (6–8) ( p < 0.001), systolic blood pressure from 130 (120–140) to 120 (120–130) mmHg and weight from 78 (62–87) to 75 (62–86) kg. More than half of health workers had an excessive salt intake. However, a brief educational intervention in the healthcare working setting can substantially reduce unhealthy dietary habits, fostering weight loss and blood pressure control. Studies with a longer follow-up are needed to evaluate the persistence over time of these effects.

Keywords: salt consumption; health promotion; health prevention; occupational medicine; workplace educational intervention (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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