Abstract
In Vanuatu, mean salt intake exceeds the recommended maximum daily intake, and contributes to the high proportion of deaths attributable to cardiovascular diseases. Understanding salt-related knowledge, attitudes, and behaviors of the Vanuatu population can inform appropriate interventions. This cross-sectional study was conducted as part of the 2016–2017 Vanuatu Salt Survey. In total, 753 participants aged between 18 and 69 years from rural and urban communities on the Island of Efate were included. Demographic and clinical data were collected and a salt-related knowledge, attitudes, and behaviors survey was administered. Knowledge relating to the need to reduce salt consumption was high, but reported behaviors did not reflect this knowledge. A total of 83% of participants agreed that too much salt could cause health problems, and 86% reported that it was “very important” to lower the amount of salt in the diet. However, more than two-thirds of the population reported always/often adding salt to food during cooking/meal preparation and at the table, and always/often consuming processed foods high in salt. Strategic, targeted, and sustained behavior change programs in parallel with interventions to change the food environment to facilitate healthier choices should be key components of a salt reduction program. Actions should implemented as part of a comprehensive strategy to prevent and control non-communicable diseases in Vanuatu.
Highlights
Salt, or sodium chloride, is a chemical compound added to food, which can lead to adverse health outcomes when consumed in large quantities [1]
This study demonstrated that knowledge relating to the impact of high salt intake on health and the need to reduce salt consumption was high, self-reported behaviors did not reflect this knowledge
The results of this survey are comparable with other KAB questionnaires in the Pacific region and globally, showing that people know high salt intakes have negative health impacts, but are not aware of the recommended maximum daily intake or how much salt they are eating (e.g., Samoa [21] and Australia [22,23])
Summary
Sodium chloride, is a chemical compound added to food, which can lead to adverse health outcomes when consumed in large quantities [1]. High salt intake increases blood pressure and thereby increases the risk of cardiovascular diseases (CVDs), such as heart disease and stroke [2]. In 2016, CVDs were the leading cause of premature death worldwide, accounting for 32% of all global deaths [3]. Since 2006, the WHO’s target has been to reduce the global average salt intake to less than 5 g/day [7]. Most populations exceed this recommendation, and the worldwide mean salt intake is estimated to be almost 10 g/day, double the guideline [8,9]. WHO member states are working towards the global target of a
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