ABSTRACT
OBJECTIVE: High salt diet increases blood pressure. Tea garden workers (TGW) of Assam, India have high (60.8%) prevalence of hypertension (HTN), which may be due to consumption of extra salt (salt as side dish) and salted tea at work place and home. The present study evaluated an information, education and communication (IEC) module to reduce salt intake and blood pressure among TGW. METHODS: Two tea gardens (usual care and intervention) were selected at random covering a total population of 13,458. The IEC module consisting of poster display, leaflets, health rally, documentary show, individual and group discussion was introduced in the intervention garden targeting study participants, health care providers, key stake holders, school children and teachers. IEC intervention was continued for one year. Participants from usual care and intervention were followed at three monthly intervals and BP and other information were compared after one year. RESULTS: A total of 393 study participants (Non intervention: 194; intervention: 199) were included. After one year of follow up, consumption of extra salt was reduced significantly in the intervention participants (66.3 vs. 45.5%, p=0.000). Intention to treat analysis revealed significant reduction in systolic [-6.4 (-8.6 to -4.2)] and diastolic [-6.9 (-8.1 to -5.7)] blood pressure after one year. Prevalence of HTN was reduced significantly (52.5 vs. 40.0%, p=0.02) among them. CONCLUSIONS: Our IEC module created awareness about risk of hypertension associated with high salt intake and could reduce dietary salt intake and BP.
Subject(s)
Blood Pressure/physiology , Gardens , Hypertension/epidemiology , Occupational Diseases/epidemiology , Occupational Exposure/adverse effects , Sodium Chloride, Dietary/adverse effects , Tea , Adult , Blood Pressure Determination , Diastole , Female , Follow-Up Studies , Humans , Hypertension/etiology , Hypertension/physiopathology , India/epidemiology , Male , Occupational Diseases/etiology , Occupational Diseases/physiopathology , Prevalence , Retrospective StudiesABSTRACT
Background: Salt sensitivity is known to increase the risk of cardiovascular diseases in both normotensive and hypertensive subjects. The population in the northeastern region of India consumes excess dietary salt but their saltsensitive phenotype is not known. Methods: We did a community-based exploratory study using volunteers in the northeastern region of India to determine salt-sensitive (SS) and salt-resistant (SR) phenotypes. A total of 374 (206 normotensive and 168 hypertensive) subjects who gave informed consent were stabilized for salt with 7 days of a low-salt (2.9 g/day) diet followed by 7 days of a high-salt (15.2 g/day) diet. SS was defined as an increase of mean arterial blood pressure ≥9 mmHg after a high-salt diet. Results: We noted an increase in systolic blood pressure of 9.3 mmHg in normotensive subjects and 10.7 mmHg in hypertensive subjects, with a modest effect on diastolic blood pressure (6.9 mmHg in normotensive and 8.2 mmHg in hypertensive subjects) after a high-salt diet. Salt-sensitive phenotype was present in 40.8% of normotensive and 47.6% of hypertensive subjects. Resistance to introduction of high salt was observed in 43.7% of normotensive and 33.9% of hypertensive subjects. Consumption of extra salt (adjusted OR 1.99, 95% CI 1.25-3.18) was independently associated with salt sensitivity. Conclusion: Salt sensitivity was found in a large proportion of normotensive and hypertensive subjects. Restriction of salt intake could be an effective intervention to control hypertension among salt-sensitive subjects.
