Salt Intake and Its Sources in Children, Adolescents and Adults in the Islamic Republic of Iran; [Apport En Sel Et Ses Sources Chez Les Enfants, Les Adolescents Et Les Adultes a Ispahan (Republique Islamique D'iran)] Publisher Pubmed



Mohammadifard N¹ ; Mahdavi A² ; Khosravi A³ ; Esmaillzadeh A⁴ ; Feizi A⁵ ; Sarrafzadegan N^{6, 7} Show Affiliations
Source: Eastern Mediterranean Health Journal Published:2021

Abstract

Background: There is little evidence about salt intake and its food sources in the Iranian population, especially in children and adolescents. Aims: To investigate salt intake and dietary sources in Isfahan, Islamic Republic of Iran. Methods: This was a cross-sectional survey conducted in 2014-2015. We randomly selected 1384 adults (50.3% female, 49.7% male) aged > 18 years [mean 37.9 (10.6) years], and 786 children and adolescents (50.9% male, 49.1% female) aged 6-18 years [mean 12.5 (3.4) years]. All participants underwent a dietary assessment for salt intake, using a validated food frequency questionnaire. Results: The total salt intake was 10.9 (3.4) g/day in adults and 10.3 (2.9) g/day in children and adolescents. Added salt was the primary source of salt intake, followed by bread and cheese in both groups. Salt intake was related significantly to being younger, male, a smoker, less educated and physically active in the adult group. In children and adolescents, it was significantly associated with increasing age, male sex, low physical activity and parents’ education level (all P < 0.05). Conclusions: Salt intake in Isfahan was more than twice that recommended by the World Health Organization. The main source of sodium was added salt, followed bread and cheese. Future national studies are warranted to assess the dietary salt intake and its main sources in different provinces in the Islamic Republic of Iran. © World Health Organization (WHO) 2021.