Sodium consumption in adults who participated in Nutrir Salud program, HIGA San Felipe, San Nicolás

Abstract

Introduction: The Nutrir Salud program corresponds to the nutrition area of ​​HIGA San Felipe and promotes actions for the prevention and treatment of chronic non-communicable diseases (NCDs), such as high blood pressure (HBP). Nutritional therapy includes a reduction in sodium intake, from both table salt and ultra-processed foods. Objectives: To determine the prevalence of HBP and understand the sodium consumption habits of the population that participated in Nutrir Salud program activities. Methodology: Descriptive, cross-sectional study. The sample selection was non-probabilistic, randomized by convenience. A questionnaire was administered to people over 16 years of age participating in Nutrir Salud Program activities during the period May 2022 - May 2025. Results: A total of 2,235 people were evaluated, 73.9% women and 25.5% men. 21% reported having HBP. 74% of the population always uses salt when cooking, while 55% of the hypertensive population does. 49% consume ultra-processed foods daily, and 51% of hypertensive patients consume them. Discussion-Conclusions: More than 90% of those evaluated use salt in cooking always or almost always, while at the national level it was recorded at 68.9%. Similarly, those studied recorded a higher daily consumption of foods with high sodium content in the hypertensive population (51%) compared to the non-hypertensive population (49%). Communication, awareness-raising, and therapeutic approaches should be strengthened to improve adherence to nutritional treatment.