Assessing Knowledge, Attitudes and Behaviours toward Salt and Sugar Consumption in the Central Division of Fiji.

Autor:	Waqa G; Pacific Research Centre for the Prevention of Obesity and Non-Communicable Diseases (C-POND), Fiji Institute of Pacific Health Research, Fiji National University, Suva, Fiji., Bell C; Institute for Health Transformation, Global Centre for Preventive Health and Nutrition, Deakin University, Geelong, VIC 3125, Australia., Santos JA; The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia.; Department of Business Economics, Health and Social Care (DEASS), University of Applied Sciences and Arts of Southern Switzerland, 6928 Manno, Switzerland., Rogers K; The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia.; Faculty of Health, The University of Technology Sydney, Sydney, NSW 2007, Australia., Silatolu AM; Pacific Research Centre for the Prevention of Obesity and Non-Communicable Diseases (C-POND), Fiji Institute of Pacific Health Research, Fiji National University, Suva, Fiji., Reeve E; Institute for Health Transformation, Global Centre for Preventive Health and Nutrition, Deakin University, Geelong, VIC 3125, Australia., Palu A; The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia., Deo A; Ministry of Health, Dinem House, 88 Amy St, Suva, Fiji., Webster J; The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia., McKenzie B; The George Institute for Global Health, University of New South Wales, Sydney, NSW 2042, Australia.
Jazyk:	angličtina
Zdroj:	Nutrients [Nutrients] 2024 Sep 28; Vol. 16 (19). Date of Electronic Publication: 2024 Sep 28.
DOI:	10.3390/nu16193288
Abstrakt:	Objectives: This study aimed to assess salt and sugar-related knowledge, attitudes and behaviours (KAB) of adults in the Central Division of Fiji. Methods: A randomised stratified sample of 700 adults were selected. Questions on salt and sugar-related KABs were developed. The survey took place from March to June 2022. For analyses, population and sample weights were applied, and differences between predefined subgroups (sex, age, ethnicity and area) were compared using weighted chi-square tests. Results: 534 adults participated (response rate 76%). Over 80% of participants (82% (95% CI 78.5 to 84.9%)) identified that consuming too much salt or salty sauce can lead to hypertension. More than 90% recognised that consuming too much sugar can lead to diabetes (92.3% (89.7 to 94.3%)). Approximately 80% of participants thought it was somewhat or very important to lower salt and sugar intake in their diet (79.8% (76.1 to 83.0) and 84.2% (80.8 to 87.1%), respectively). However, almost 40% reported adding salt or salty sauces when cooking (37.3% (32.7 to 42.2%)) and 65% (60.6 to 68.5%) adding sugar to drinks daily. Conclusions: Despite having positive knowledge and attitudes, many people reported behaviours likely to contribute to excess salt and sugar intake, highlighting the need for interventions that support behaviour change and the creation of healthier food environments.
Databáze:	MEDLINE
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