Urinary sodium, urine potassium and sodium-potassium ratio, and influencing factors of family cooks and family members in six regions of China

Abstract

Objective: To investigate the sodium intake, potassium intake, sodium- potassium ratio and influencing factors of family cooks and members in six regions of China. Methods: Using the multistage random sampling method, a total of 1 576 family cooks and their family members were recruited from 6 regions in China. Questionnaire survey and physical examination were conducted to collect basic information. 24 h urine was collected to test 24 h urinary sodium and potassium levels. Results: After excluding unqualified urine samples, a total of 1 530 people were included in the study. For all participants, 24 h urine sodium value was (4.39±1.93) g, 24 h urine potassium value was (1.59±0.62) g and sodium-potassium ratio was 5.02±2.18. 24 h urinary sodium was negatively correlated with age, female, junior high school education or above, and annual family income (P<0.05), and positively correlated with perceived salty taste, BMI and SBP (P<0.05). The 24 h urine potassium value was negatively correlated with eating out almost everyday (P<0.05), but positively correlated with BMI and unwillingness to reduct salt (P<0.05). The sodium-potassium ratio was negatively correlated with age, female and junior high school education or above annual family income (P<0.05), and positively correlated with perceived salty taste, SBP and eating out 3-5 d/week (P<0.05). Conclusions: The 24 h urinary sodium value and sodium potassium ratio of family cooks and family members in six regions of China are still at high level, while the 24 h urine potassium value is low, with multiple factors. Therefore, it is necessary to carry out long-term comprehensive salt reduction intervention for family cooks and their members.