Dietary sources of high sodium intake in Turkey: SALTURK II

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dc.authoridTekin Akpolat / 0000-0003-3104-9205
dc.authorscopusidTekin Akpolat / 7004571672
dc.authorwosidTekin Akpolat / IAM-7772-2023
dc.contributor.authorErdem, Yunus
dc.contributor.authorAkpolat, Tekin
dc.contributor.authorDerici, Ülver
dc.contributor.authorŞengül, Şule
dc.contributor.authorErtürk, Şehsuvar
dc.contributor.authorUlusoy, Şükrü
dc.contributor.authorArıcı, Mustafa
dc.date.accessioned2020-08-30T20:08:06Z
dc.date.available2020-08-30T20:08:06Z
dc.date.issued2017
dc.departmentİstinye Üniversitesi, Tıp Fakültesi, Dahili Tıp Bilimleri Bölümüen_US
dc.description.abstractPrevious research has shown daily salt intakes in Turkey to be far above the recommended limits. Knowing the sources of dietary salt could form a basis for preventive strategies aimed towards salt reduction. This study aimed to investigate dietary sources of salt in Turkey. A sub-group (n = 657) was selected from the PatenT2 study population, which represented the urban and rural areas of 4 major cities (Ankara, Istanbul, Izmir, and Konya). A questionnaire inquiring about sociodemographic characteristics, medical histories, detailed histories of diet, and salt consumption was completed. Participants were asked to collect a 24-h urine sample and to record their food intake (dietary recall) on the same day. Of 925 participants selected, 657 (71%) provided accurate 24-h urine collections, based on creatinine excretion data. The mean daily 24-h urinary sodium excretion was 252.0 +/- 92.2 mmol/day, equal to daily salt intake of 14.8 +/- 5.4 g. Of the 657 participants with accurate 24-h urine collections, 464 (70%) provided fully completed dietary recalls. Among these 464 participants, there was a significant difference between the 24-h urinary sodium excretion-based salt intake estimation (14.5 +/- 5.1 g/day) and the dietary recall-based salt intake estimation (12.0 +/- 7.0 g/day) (p < 0.001). On the other hand, a positive correlation was obtained between the dietary recall-based daily salt intake and 24-h urinary sodium excretion-based daily salt intake (r = 0.277, p < 0.001). Bread was the main source of salt (34%) followed by salt added during cooking and preparing food before serving (30%), salt from various processed foods (21%), and salt added at the table during food consumption (11%). Conclusively, this study confirmed a very high salt intake of the adult population in four major cities in Turkey. The present findings support the emerging salt reduction strategy in Turkey by promoting lower salt content in baked bread, and less salt use in habitual food preparation and during food consumption in the home.en_US
dc.description.sponsorshipTurkish Society of Hypertension and Renal Diseasesen_US
dc.description.sponsorshipThe study was funded by the Turkish Society of Hypertension and Renal Diseases. The funding sponsor has no role in the design of the study; in the collection, analyses or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. The field study, training, and control of the field healthcare workers, transportation of the samples to laboratory and data collection were carried out by OMEGA Contract Research Organization in Turkey. The epidemiologist Mutlu Hayran, MD, PhD, made a substantial contribution to the statistical analyses of the whole data set. The laboratory studies were carried out by Duzen Laboratories Group, Biological Sciences Research, Development and Production Inc. in Turkey.en_US
dc.identifier.citationErdem, Y., Akpolat, T., Derici, Ü., Şengül, Ş., Ertürk, Ş., Ulusoy, Ş., ... & Arıcı, M. (2017). Dietary sources of high sodium intake in Turkey: SALTURK II. Nutrients, 9(9), 933.en_US
dc.identifier.doi10.3390/nu9090933en_US
dc.identifier.issn2072-6643en_US
dc.identifier.issue9en_US
dc.identifier.pmid28837102en_US
dc.identifier.scopus2-s2.0-85028376812en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/nu9090933
dc.identifier.urihttps://hdl.handle.net/20.500.12713/885
dc.identifier.volume9en_US
dc.identifier.wosWOS:000411973200016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorAkpolat, Tekinen_US
dc.language.isoenen_US
dc.publisherMdpi Agen_US
dc.relation.ispartofNutrientsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBlood Pressureen_US
dc.subjectEpidemiologyen_US
dc.subjectHypertensionen_US
dc.subjectSalt Intakeen_US
dc.subjectUrinary Sodiumen_US
dc.subjectDietary Sodiumen_US
dc.titleDietary sources of high sodium intake in Turkey: SALTURK IIen_US
dc.typeArticleen_US

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