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Taste preference limits adherence to a low‐salt diet in chronic kidney disease patients
Conference poster   Peer reviewed

Taste preference limits adherence to a low‐salt diet in chronic kidney disease patients

Heidi Kickbusch, Nicholas A Gray, Elizabeth Swanepoel and Hattie H Wright
Nutrition & dietetics, Vol.76(Supplement 1), p.108
Dietitians Association of Australia 36th National Conference: More Than Meets the Eye (Gold Coast, Australia, 12-Aug-2019–14-Aug-2019)
Wiley-Blackwell Publishing Asia
2019
DOI: https://doi.org/10.1111/1747-0080.12571
url
https://doi.org/10.1111/1747-0080.12571View
Published Version

Abstract

Food Sciences Nutrition and Dietetics Public Health and Health Services
Chronic Kidney Disease (CKD) is a growing health concern within Australia. A reduction in dietary sodium intake is associated with slower CKD progression, however patient adherence is poor. This study explored adherence to a low-salt diet and factors contributing to adherence in non-dialysed free-living CKD patients. Adherence to a low-salt diet was assessed with 24-hour urinary sodium excretion (uNaex) and dietary sodium intake using a validated sodium food-frequency questionnaire. Socio-demographic information, illness perception, sodium knowledge, and behaviour intent were gathered through a survey using validated tools. In total 100 CKD patients were recruited of which 70 completed all measures (age = 68.2 years). Mean uNaex was normal at 1428 mmol/L, dietary sodium intake score was high (56.53, cut-off ≥50) with 20% of patients adhering to a low-salt diet. Patients knowledge on dietary sodium sources was good, despite only 30% having seen a dietitian before. Neither knowledge nor illness perception were associated with adherence. A patients belief that it is important to follow a low-salt diet (r = -0.43, P < 0.01) and a positive attitude towards a low-salt diet correlated negatively with sodium intake (r = 0.30, P < 0.01), while the importance of taste of low-salt food preventing adherence was positively correlated with dietary sodium intake (r = 0.3, P < 0.05). Additionally, the taste of low-salt foods (β = 8.9, P < 0.01) explained 26.4% of the variance in dietary sodium intake (R2 = 0.264, F[12,34], P < 0.01). In this group of patients, behaviour intent, specifically taste preference, affected adherence to a low-salt diet. Strategies to improve adherence may include cooking classes and developing personal attitude and belief towards a low-salt diet.

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