Knowledge, Attitudes, Practices, and Perceptions for Salt/Sodium Reduction in the Gastronomic Sector of Costa Rica

Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.

Knowledge, Attitudes and Practices of the Populations of Dapaong and Its Surroundings in Togo on Sodium/Salt and Potassium Intakes

Background: Food plays an important role in human health. A healthy diet contributes to the improvement of the health of populations. A diet high in sodium/salt and low in potassium has been shown to contribute to cardiovascular disease. The objective of this study was to assess the knowledge, attitudes and practices (KAP) of the inhabitants of Dapaong and its surroundings on dietary intakes of sodium/salt and potassium. Methods: This was a cross-sectional study conducted from 1 November to 15 December 2022 involving 400 adults aged 25 to 44 years. Sampling was done using the probability method and the multistage random sampling technique with proportional allocation. These two methods were applied to select villages, households, and primary targets in each locality according to whether the area of residence was urban or rural. The electronic kobocollect questionnaire was administered to people in households and the interview guide was to resource persons, administrators and community leaders to collect the data. Results: Overall, 80.25% of the respondents had low knowledge of sodium/salt intakes;88.50% had poor attitudes towards the use of foods that provide more sodium/salt and 92.75% had behaviours that were not conducive to reducing excessive salt consumption. With regard to potassium, the same trend was observed in the order of 91%, 72% and 73.75%. Conclusion: The KAP levels of the people studied were not good. The populations are prone to cardiovascular disease. A multisectoral nutritional intervention would be essential to improve the knowledge of the populations on sodium/salt and potassium intakes and therefore favourable to the fight against CVD/NCD.

Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products.

The Synthesis of Dialdehyde from Sodium Hydrogen Telluride with 1,1',3,3'-Tetramethyl-2,2'-bis-benzimidazolium Salt

The reaction of bis-benzimidazolium salts with sodium hydrogen telluride is reported, and a new synthetic method for dialdehydes is provided.

Rapid Microwave-promoted Base-free Suzuki Coupling Reaction of Sodium Tetraphenylborate with Hypervalent Iodonium Salts in Water

The palladium chloride-catalyzed Suzuki coupling reaction of sodium tetraphenylborate with hypervalent iodonium salts was achieved under microwave irradiation in water without base in excellent yield. A convenient and rapid method for formation of carbon-carbon bonds was afforded.

1-Heptanesulfonic acid sodium salt:One pot efficient synthesis of 2-aryl-1-arylmethyl-1H-1,3-benzo[d]imidazoles

Synthesis of 2-aryl-1-arylmethyl-1H-1,3-benzo[d]imidazoles by the reaction of o-phenylenediamine with substituted aromatic aldehydes in the presence of 1-heptanesulfonic acid sodium salt （10 mol%） at room temperature. The reactions were performed in acetonitrile：water （8：2）. The method was proved to be eco-friendly, convenient and the products were isolated with good yields （82- 90%）.

Precise carbon structure control by salt template for high performance sodium-ion storage

Carbon materials are considered to be one of the most promising anode materials for sodium-ion batteries(SIBs),but the well-ordered graphitic structure limits the intercalation of sodium ions.Besides,the sluggish intercalation kinetics of sodium ions impedes the rate performance.Thus,the precise structure control of carbon materials is important to improve the battery performance.Herein,a 3D porous hard-soft composite carbon(3DHSC)was prepared using the NaCl as the template and phenolic resin and pitch as carbon precursors.The NaCl template restrains the growth of the graphite crystallite during the carbonization process,resulting in small graphitic domains with expanded interlayer spacing which is favorable for the sodium storage.Moreover,the Na Cl templates help to create abundant mesopores and macropores for fast sodium ion diffusion.The porous structure and the graphite crystalline structure can be precisely controlled by simply adjusting the mass ratio of Na Cl,and thus,the suitable structure can be prepared to reach high capacity and rate performance while keeping a relatively high Coulombic efficiency.Typically,a high reversible capacity(215 mA h g^(-1)at 0.05 A g^(-1)),an excellent rate capability(97 mA h g^(-1)at 5 A g^(-1)),and a high initial Coulombic efficiency(60%)are achieved.

Molecular Dynamics Simulation of Effect of Salt on the Compromise of Hydrophilic and Hydrophobic Interactions in Sodium Dodecyl Sulfate Micelle Solutions

The presence of salt has a profound effect on the size,shape and structure of sodium dodecyl sulfate(SDS)micelles.There have been a great number of experiments on SDS micelles in the presence and absence of salt to study this complex problem.Unfortunately,it is not clear yet how electrolyte ions influence the structure of micelles.By describing the compromise between dominant mechanisms,a simplified atomic model of SDS in presence of salt has been developed and the molecular dynamics(MD)simulations of two series of systems with different concentrations of salt and charges of ion have been performed.Polydispersity of micelle size is founded at relatively high concentration of SDS and low charge of cation.Although the counter-ion pairs with head groups are formed,the transition of micelle shape is not observed because the charge of cation is not enough to neutralize the polar of micelle surface.

Developing a Questionnaire for Prediction of High Salt Intake Based on Salt Usage Behavior: Analysis from Dietary Habits and Urinary Sodium Excretion in Japan

Salt reduction policies have been implemented throughout the world as well as in Japan. However, most of the current questionnaires for estimating salt intake are apt to be based on empirical evidence. This study was aimed to develop and validate a questionnaire for predicting high salt intake based on salt usage using dietary behaviors that affect salt intake in cooperation with Niigata prefecture, Japan. The study was comprised of 760 participants aged 21 - 79 years (Men%: 49%) living in Niigata. Participants completed a questionnaire about dietary behaviors potentially relevant to salt intake. Second morning voiding urine for estimating dietary salt intake per day was collected on the same day. The relationship of estimated dietary salt intake to answers on the questionnaire was examined using analysis of covariance for age, gender, body mass index, and whether taking medication or not. Ten items on the questionnaire revealed an association with dietary salt intake per day: making oneself gorge on a meal, having ≥2 different staples per meal, having a 1-dish meal, number of simmered dishes per day, variety of pickled vegetables per day, having salt-cured fish eggs per day, quantity of soup consumed when eating noodles, preference for strong-tasting meals, frequency of eating out, and frequency of alcohol consumption.The current study identified 10 dietary behaviors that enabled the development of a salt intake questionnaire for identifying specific dietary behaviors for assessing regions and/or individuals when attempting to encourage salt reduction.

Heparin Sodium Was Prepared from Pig Intestinal Mucosa by Dialysis and Spray Drying

A method to extract crude heparin sodium from pig intestinal mucosa by dialysis and spray drying was established. The pig intestinal mucosa was treated in the following steps: enzymolysis, resin exchange adsorption-washing, elution, pressure filtration, dialysis, spray drying. Activity of the product was measured using a heparin anti-IIa factor assay kit. The yield of crude heparin obtained by this method was 2.79% higher than that of oven drying method;the production of 1 kg crude heparin sodium saved 43.4 pigs small intestine. The activity was 98.48 ± 2.49 IU/mg (n = 5), 15.18 IU/mg higher than that obtained by oven drying method. The product is pale white powder, attractive color and easy to dissolve.

Dietary salt in liver cirrhosis:With a pinch of salt!

Patients with liver cirrhosis are advised to limit their sodium consumption to control excessive fluid accumulation.Salt is the most common form in which sodium is consumed daily.Consequently,various recommendations urge patients to limit salt intake.However,there is a lack of consistency regarding salt restriction across the guidelines.Moreover,there is conflicting evidence regarding the efficacy of salt restriction in the treatment of ascites.Numerous studies have shown that there is no difference in ascites control between patients with restriction of salt intake and those without restriction.Moreover,patients with cirrhosis may have several negative effects from consuming too little salt,although there are no recommendations on the lower limit of salt intake.Sodium is necessary to maintain the extracellular fluid volume;hence,excessive salt restriction can result in volume contraction,which could negatively impact kidney function in a cirrhotic patient.Salt restriction in cirrhotic patients can also compromise nutrient intake,which can have a negative impact on the overall outcome.There is insufficient evidence to recommend restricted salt intake for all patients with cirrhosis,including those with severe hyponatremia.The existing guidelines on salt restriction do not consider the salt sensitivity of patients;their nutritional state,volume status and sodium storage sites;and the risk of hypochloremia.This opinion article aims to critically analyze the existing literature with regard to salt recommendations for patients with liver cirrhosis and identify potential knowledge gaps that call for further research.

Salt/Sodium Intake Estimation in Children and Adolescents of Costa Rica

The objectives of this study were to estimate sodium intake and to identify the main dietary sources of this nutrient in young people. Cross-sectional study performed in 2685 students from 64 schools and high-schools of Costa Rica. A food frequency survey was applied to study the food and beverage intake habits of the participants. The average daily sodium intake for children and adolescents 7 to 18 years of age was 3214 mg. Around 97% of the students had sodium intakes > 2300 mg per day with significant differences by age subgroup, sex and nutritional status due to excess body weight (p < 0.001). The average sodium density of the diet was 1698 mg sodium/1000kcal, and the average addition of salt to the food was 445 mg of sodium (1.1 grams of salt). Including the amount added to the served food, the average sodium intake for children and adolescents from 7 to 18 years of age increased to 3434 mg and the overall average sodium density increased to 1821 mg of sodium/1000kcal, maintaining significant differences by age subgroups (p < 0.001). These results justify carrying out social marketing campaigns that include educational processes with sense and meaning for children, adolescents and families, in such a way that these groups of the population become motivated to modify gradually their eating habits, such as reducing the use of sauces, seasonings and salt in food preparation and at the table. If the habit of adding salt to the served food is gradually reduced or avoided, the children and adolescents in Costa Rica could decrease the intake of salt per day from 1 to 2 grams. This decrease could be even more effective if youngsters additionally would remove the intake of sauces, contributing in this way to achieve the maximum salt intake recommendation (5 g per day).

Segregation Treatment and Resource Recycling of Enteric Coating and Heparin Sodium Manufacturing Wastewater

Firstly, the water-quality characteristics of intestinal lavage wastewater and enzymolysis wastewater from the typical heparin sodium pro- ductive process were analyzed, and then the segregation treatment was applied in the treatment of enteric coating and heparin sodium manufacturing wastewater. Finally, the treatment of the two kinds of wastewater by different methods were discussed. The results showed that, COD of enzymolysis wastewater treated by centrifugation-coagulation-Fenton reagent oxidation-adsorption process was lower than 100 mg/L, while intestinal lavage wastewater treated by coagulation-ASBR-SBR process could meet the first standard of Comprehensive Discharge Standard of Sewage （GB8978-1996） after one month of continuous operation.

Pentacoordinated Spirophosphoranes from Amino Acid Sodium Salts

The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results showed that natural alpha-amino acids had greater ability than beta-amino acids to form the pentacoordinated species, which is important in the biosynthesis and prebiotic synthesis of of oligopeptides and proteins.

Measurement of the Effects of Nutritional Education for Reducing Sodium Intakes and Increasing Potassium Intakes

Background: The Togolese population, like those around the world, frequently consumes foods high in salt/sodium and low in potassium, thus exposing them to cardiovascular disease (CVD). Nutritional intervention can help reverse this consumption pattern and reduce related CVD morbidity and mortality. The objective of this study was to measure the effects of a nutrition education intervention on the consumption frequencies of foods rich in sodium and potassium. Methods: The study was a quasi-experimental before- and-after study, conducted from 08 January to 16 April 2023. It involved 200 adults aged 25 - 64 years, randomly selected from two areas: an intervention area and a non-intervention area. Data were collected in two phases at 3-month intervals in both groups. The intervention consisted of nutrition education (awareness raising and cooking demonstrations) on reducing salt/sodium intake and increasing potassium-rich food intake. The kobocollect electronic questionnaire was administered to the respondents to collect data on the frequency of consumption of foods rich in sodium and potassium. Results: The median age of the respondents was 33 years old (30;38) and 56% of the participants were women, 44% and 69% respectively in the control and intervention groups. Most participants lived in rural areas (51%), 52.4% and 49.5% in the control and intervention groups respectively. Overall, 4% (p individuals reduced their frequency of adding salt at mealtime from more than 3 times a week to less than 3 times, i.e., 5.6% in the intervention group and 1.7% in the control group. The proportion of individuals who consumed meals with green leafy vegetable sauces was reduced from more than 3 times a week to less than 3 times, i.e., 7.5% (p < 0.022), or 1% in the intervention group and 4% in the control group. Education level (0.23 [0.10 - 0.50];p - 6.35];p < 0.0006) were associated with reduced salt addition at meals. The same trend was observed for increased consumption of green leafy vegetable sauces (0.95 [0.03 - 0.99];p male (2 [1.08 - 1.84];p Conclusion: This study was able to measure the effects of a nutrition education intervention for adequate sodium and potassium intakes on changing favourable dietary behaviour through a quasi-experimental study. The results show that the continuation of the intervention will contribute to the adoption of favourable behaviours for the reduction of dietary sodium intakes and the optimisation of potassium intakes.

Effects of Groundwater with Various Salinities on Evaporation and Redistribution of Water and Salt in Saline-sodic Soils in Songnen Plain,Northeast China

Groundwater mineralization is one of the main factors affecting the transport of soil water and salt in saline-sodic areas.To investigate the effects of groundwater with different levels of salinity on evaporation and distributions of soil water and salt in Songnen Plain,Northeast China,five levels of groundwater sodium adsorption ration of water(SARw)and total salt content(TSC mmol/L)were conducted in an oil column lysimeters.The five treated groundwater labeled as ST0:0,ST0:10,ST5:40,ST10:70 and ST20:100,were prepared with NaCl and CaCl2 in proportion,respectively.The results showed the groundwater evaporation(GWE)and soil evaporation(SE)increased firstly and then decreased with the increase of groundwater salinity.The values of GWE and SE in ST10:70 treatment were the highest,which were 2.09 and 1.84 times the values in the ST0:0 treatment with the lowest GWE and SE.There was a positive linear correlation between GWE and the Ca^(2+)content in groundwater,with R^(2)=0.998.The soil water content(SWC)of ST0:0 treatment was significantly(P<0.05)less than those of other treatments during the test.The SWC of the ST0:0 and ST0:10 treatments increased with the increase of soil depth,while the other treatments showed the opposite trend.Statistical analysis indicated the SWC in the 0–60 cm soil layer was positively correlated with the groundwater TSC and its ion contents during the test.Salt accumulation occurred in the topsoil and the salt accumulation in the 0–20 cm soil layer was significantly(P<0.05)greater than that in the subsoil.This study revealed the effects of the salinity level of groundwater,especially the Ca^(2+)content and TSC of groundwater,on the GWE and distributions of soil water and salt,which provided important support for the prevention and reclamation of soil salinization and sodificaton in shallow groundwater regions.

Design of a Social Marketing Plan on Salt Reduction for the Control and Treatment of Noncommunicable Diseases in Costa Rica

High blood pressure and other non-communicable diseases associated with excessive salt/sodium consumption represent a major challenge to the health of the world’s population. Consumption is a human behavior that is usually influenced by significant factors, internal and external to people. The design of a national social marketing intervention is described. The whole process was developed by a national interdisciplinary team over the course of a decade (2011-2022). Its purpose is to promote changes in this behavior, through gradual reduction of salt/sodium consumption in the target populations of Costa Rica, for the prevention and control of associated diseases. The process includes four phases: research, situation analysis, creation of a proposal for the social marketing strategy, and implementation and evaluation. Last phase was not developed by the research team. The main inputs used to design this intervention were the data generated in three qualitative researchers carried out by the national work team and the social marketing regional plan for salt consumption reduction in Latin America. By analyzing these research data, marketing mix components were determined for designing the intervention. The marketing strategy is promotional and is based on encouraging a natural diet with less sodium using natural seasonings and adding less discretional salt and industrialized products high in sodium, in the preparation of food and dishes. The primary key audience is the mother of the school-aged child, and the secondary is the adult caregivers of this child. It is expected that in the short term, health promoters from different government and non-state sectors will contribute to the implementation of the national social marketing plan, to achieve, in the medium or long term, a consumption that approaches five grams of salt per person per day. This plan is a country initiative to position the value of a natural diet with less sodium and to contribute to the prevention and treatment of HT and NCD associated diseases.

Analysis of the relationship between 24-hour sodium and blood pressure and the dietary status based on mobile phone APP in the high-risk population of hypertension in Haikou

Objective:To understand the dietary intake of high-risk population with hypertension in Haikou,and to analyze the relationship between dietary intake and blood pressure,especially the relationship between sodium intake and blood pressure,so as to provide a scientific basis for salt reduction.Methods:A multi-stage cluster sampling 2021 was used from July to December to collect 3-4 cscs from each of the four districts in Haikou.A total of 15 cscs were collected,295 permanent residents aged 55-74 were recruited from 15 community service centers,with 20 eligible subjects from each community.The subjects underwent general physical examination,laboratory tests,and a dietary survey using the self-developed Android phone APP“Nutrition Assistant”(registration number:2021SR1547832).SPSS 21.0 was used 2 for t test,x^(2) test and multiple Regression analysis.Result:In Haikou,69.4%of the subjects had energy intake above energy requirement,and 44.8%had fat intake above the acceptable range of macronutrients.There were only differences in energy,carbohydrate,vitamin B 6 and sodium intake(t=-2.174,-1.990,2.333,-5.442,P=0.031,0.048,0.021,<0.001,respectively).There were significant differences in BMI,family history of chronic diseases,systolic blood 2 pressure and diastolic blood pressure(f value or x^(2) value were 4.260,19.045,139.916,36.864,P value were 0.015,<0.001,<0.001,<0.001,respectively).Multiple Regression analysis analysis showed that 24h sodium excretion was significantly correlated with systolic and diastolic blood pressure(t=12.964,P<0.001),systolic and diastolic blood pressure increased by 0.135 mmhg and 0.068 mmhg,respectively.Conclusion:The dietary intake of the middle-aged and elderly people at high risk of hypertension in the Haikou community was unbalanced,and the intake of sodium salt was strongly correlated with blood pressure,it is necessary to continue to promote salt reduction as one of the key ways to prevent and control hypertension.

Preparation of Periclase-forsterite Lightweight Heat-insulating Refractories by Molten Salt Method

Low grade magnesite is one of the main research directions in the future as the raw material for the preparation of magnesia based insulating refractories.Periclase-forsterite(MgO-Mg_(2)SiO_(4)) lightweight insulating refractories were prepared by the molten salt method with high silica magnesite and tertiary talc ore as raw materials by pretreating them to get light burnt magnesia and talc,and NaCl molten salt as the reaction medium.The effects of the NaCl addition,the sintering temperature,the holding time and the raw material ratio on the sample preparation were studied.The results show that when the NaCl addition is 20% of the mass of light burnt magnesia and talc mixture,the sintering temperature is 1 200 ℃,the holding time is 6 h,and m(light burnt magnesia):m(talc)=5:5,the sample has the optimal comprehensive properties:the bulk density of 1.46 g·cm^(-3) and the apparent porosity of 55.0%.In addition,it is found that self-decomposition of talc and the formation of forsterite can form pores inside the sample.