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Effect of a salt-reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru.

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dc.contributor.author Reynoso-Marreros, Isabel A.
dc.contributor.author Piñarreta-Cornejo, Perlita K.
dc.contributor.author Mayta-Tristán, Percy
dc.contributor.author Bernabé-Ortiz, Antonio
dc.date.accessioned 2018-11-30T03:10:45Z
dc.date.available 2018-11-30T03:10:45Z
dc.date.issued 2018
dc.identifier.uri https://hdl.handle.net/20.500.12866/4050
dc.description.abstract AIM: Limited information exists regarding the implementation of salt reduction strategies on collective food services, such as restaurants and food concessionaires. The present study aimed to assess the effect of a salt reduction strategy on blood pressure levels and food acceptability among customers of a food concessionaire. METHODS: A quasi-experimental study with two phases was conducted. In the pre-intervention phase, the amount of salt used in food preparation was determined. In the intervention phase, a reduction of 20% in salt added to food preparations was implemented. Four hedonic tests and two blood pressure measurements were performed before and after the intervention implementation using standardised techniques. In addition, an evaluation of uneaten food was conducted daily on all customers' plates. Mixed linear regression models were generated to assess the effect of the intervention on blood pressure and acceptability. RESULTS: A total of 71 workers were evaluated, mean age of 37.5 years, 57.8% females, who consumed the food of the concessionaire, on average, 4.4 (SD: 0.7) days per week. Systolic and diastolic blood pressure were reduced by 3.1 (P < 0.001) and 2.9 (P < 0.001) mmHg at the end of the study, respectively. The results of the hedonic tests and the uneaten food before and after the intervention did not vary significantly. CONCLUSIONS: The reduction of 20% of salt added to food from a concessionaire had a positive impact on the reduction of customers' blood pressure without reducing food acceptability. This strategy could be implemented in other contexts. en_US
dc.language.iso eng
dc.publisher Wiley
dc.relation.ispartof urn:issn:1747-0080
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject adult en_US
dc.subject article en_US
dc.subject blood pressure en_US
dc.subject blood pressure monitoring en_US
dc.subject catering service en_US
dc.subject controlled study en_US
dc.subject diastolic blood pressure en_US
dc.subject female en_US
dc.subject food processing en_US
dc.subject human en_US
dc.subject linear regression analysis en_US
dc.subject male en_US
dc.subject Peru en_US
dc.subject public health en_US
dc.subject quasi experimental study en_US
dc.subject salt en_US
dc.subject satisfaction en_US
dc.subject worker en_US
dc.title Effect of a salt-reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru. en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1111/1747-0080.12449
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.02.00 es_PE


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