Effect of home cook interventions for salt reduction in China: cluster randomised controlled trial

作者：Xiaochang Zhang, Puhong Zhang, Danyang Shen, Yuan Li, Feng J. He, Jixiang Ma, Wei Yan, Yifu Gao, Donghui Jin, Ying Deng, Fangming Guo, Shichun Yan, Jing Song, Graham A. MacGregor, Jing Wu · 发表于：BMJ · 年份：2023 · DOI：10.1136/bmj-2022-074258 · 被引用次数：22 · 研究领域：Sodium Intake and Health、Obesity, Physical Activity, Diet、Diet, Metabolism, and Disease

OBJECTIVE: To determine the effects of salt reduction interventions designed for home cooks and family members. DESIGN: Cluster randomised controlled trial. SETTING: Six provinces in northern, central, and southern China from 15 October 2018 to 30 December 2019. PARTICIPANTS: 60 communities from six provinces (10 communities from each province) were randomised; each community comprised 26 people (two people from each of 13 families). INTERVENTIONS: Participants in the intervention group received 12 month interventions, including supportive environment building for salt reduction, six education sessions on salt reduction, and salt intake monitoring by seven day weighed record of salt and salty condiments. The control group did not receive any of the interventions. MAIN OUTCOME MEASURE: Difference between the two groups in change in salt intake measured by 24 hour urinary sodium during the 12 month follow-up. RESULTS: 1576 participants (775 (49.2%) men; mean age 55.8 (standard deviation 10.8) years) from 788 families (one home cook and one other adult in each family) completed the baseline assessment. After baseline assessment, 30 communities with 786 participants were allocated to the intervention group and 30 communities with 790 participants to the control group. During the trial, 157 (10%) participants were lost to follow-up, and the remaining 706 participants in the intervention group and 713 participants in the control group completed the follow-up assessment. During the ...