Transformative Insights: Break Up with Salt (BUWS) Program’s Short-Term Influence on Hypertension Risk Factors

Jean Pierre Enriquez, Helena Salgado, Christopher Kuetsinya, Li-Hsiang Lin and Elizabeth Gollub ()
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Jean Pierre Enriquez: School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA
Helena Salgado: College of Applied Sciences, University of Illinois, Champaign, IL 61801, USA
Christopher Kuetsinya: Department of Mathematics and Statistics, Bowling Green State University, Bowling Green, OH 43403, USA
Li-Hsiang Lin: Department of Mathematics and Statistics, Georgia State University, Atlanta, GA 30303, USA
Elizabeth Gollub: School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA

IJERPH, 2024, vol. 21, issue 3, 1-11

Abstract: Break Up with Salt (BUWS) is a four-session community-based nutrition education program aimed at reducing key controllable hypertension risk factors. This pilot study utilized a pre-post survey design to assess short-term outcomes on food behaviors (including DASH diet eating patterns), physical activity, and overall well-being, in two groups of participants. The first “pilot” group (n = 25) completed a comprehensive, 16-item survey; the second “abbreviated” group (n = 27) completed a 5-item survey. The pilot group experienced improvements in whole grain ( p = 0.04), sweetened beverage consumption, watching/reducing sodium ( p = 0.04) and fat ( p = 0.05) consumption, and time spent sitting ( p = 0.04). The abbreviated group improved confidence in using food labels ( p = 0.02), following the DASH diet ( p < 0.01), preparing food without salt ( p = 0.03), selecting lower sodium items when eating out ( p = 0.04), and making a positive lifestyle change ( p = 0.01). The BUWS program provides information and teaches strategies to manage or prevent hypertension. By effectively improving diet and food behaviors, BUWS has the potential to reduce hypertension risk factors and improve the general health of participants.

Keywords: hypertension management; community-based nutrition education; DASH diet; food behaviors (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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