SODIUM AND POTASSIUM INTAKE IN ADULTS IN PODGORICA, MONTENEGRO

Abstract

Objective: Excess salt (sodium chloride) and inadequate potassium intakes are responsible for high blood pressure in populations and they are associated with higher cardiovascular disease (CVD). In Montenegro, CVD is the leading cause of death and disability. Moreover, there is no survey that has directly measured salt and potassium consumption in Montenegro. The aim is to provide reliable estimates of population salt and potassium intakes and to explore knowledge, attitudes and behaviour (KAB) towards dietary salt, in a representative sample of the adult population of Podgorica, the capital city of Montenegro. Design and method: Random samples of registered adult population were obtained from 6 primary care centres in Podgorica. After informed consent, invited participants attended a screening session. Demographic, anthropometric and physical measurements were obtained with standardized methods. Dietary salt and potassium intakes were assessed by urinary sodium (UNa) and potassium (UK) determination in 24 h urine collections. Creatinine was measured to estimate the accuracy of the collection. KAB towards salt consumption were collected by standard questionnaire. Results: After quality control, six hundred and thirty-nine (285 men, 25–65 years) were included in the analysis (response rate 63%). Mean UNa was 186.5 (SD 90.3) mmol/day, equivalent to 11.6 g of salt/day, and potassium excretion 62.5 (26.2) mmol/day, equivalent to 3.2 g/day. Men had higher UNa and UK compared to women. Only 7% of them had a salt intake below the WHO recommended target of 5 g/day, and 13% ate enough potassium (>90 mmol/day). The majority (86%) knew that high salt causes ill-health. However, only 44% thought it would be useful to reduce salt consumption. Conclusions: Salt consumption is high, and potassium consumption is low, in men and women living in Podgorica. There is an urgent need for intensive awareness campaigns and health promotion to improve the take up of preventive strategies aiming at reducing salt consumption, whilst at the same time increasing potassium intake. Furthermore, additional policy options involving food manufacturers, distributors and outlets should be considered to reduce the hidden salt in processed food.