Articles Vol. 67 No. CĐ11-NCKH 31/07/2026

KNOWLEDGE, ATTITUDES AND PRACTICES OF LOW-SALT DIET OF HYPERTENSIVE PATIENTS AT TUE TINH HOSPITAL IN 2025

Nguyen Hung Thinh1,2, Mai Thi Huong1,2, Dinh Van Tai1,2, Nguyen Minh Tam1,2, Nguyen Cao Tuong Linh1,2, Pham Thuy Phuong1,2,3,4
1 Vietnam University of Traditional Medicine
2 Học viện Y – Dược học cổ truyền Việt Nam
3 Tue Tinh Hospital
4 Bệnh viện Tuệ Tĩnh
DOI: 10.52163/yhc.v67iCD11.6052
39 Views
0 Downloads
Keywords
Salt reduction diet, hypertensive patients, Tue Tinh Hospital.
Abstract

Objective: Describe the current state of knowledge and attitude of salt reduction diet practices of hypertensive patients at Tue Tinh Hospital in 2025

Subjects and methods: A cross-sectional descriptive study of 140 patients who came for examination and treatment at Tue Tinh Hospital who were diagnosed with hypertension during the period from January 2025 to April 2025

Results: Among 140 hypertensive patients, 82.9% knew that table salt affected hypertension, 78.6% knew that instant noodles, ready-to-eat products and pickled foods with high salt content. Attitudes: 54.3% believe that reducing salt intake will support blood pressure control and improve health status; 75% are willing or very willing to change their diet to reduce salt intake. Regarding dietary practice: 52.9% always add dipping sauce; 69.3% do not have the habit of checking food labels when buying processed products. 16.4% of patients have the habit of always using salted products.

Conclusion: 55% of hypertensive patients who come to Tue Tinh Hospital for examination and treatment have knowledge about the salt-reducing diet, 72.1% have a positive attitude towards reducing salt in the diet, but only 35.7% are practicing a salt-reducing diet

References
[1]
Nguyễn Trọng Hưng. Chế độ ăn giảm muối để nâng cao sức khỏe tim mạch và kiểm soát tăng huyết áp. Tạp chí Dinh dưỡng và Thực phẩm. 2022;17(6):78-86. https://doi.org/10.56283/1859-0381/11. Google Scholar
[2]
He FJ, Tan M, Ma Y, MacGregor GA. Salt Reduction to Prevent Hypertension and Cardiovascular Disease: JACC State-of-the-Art Review. Journal of the American College of Cardiology. 2020;75(6):632-47. 10.1016/j.jacc.2019.11.055. Google Scholar
[3]
Hoàng Thế Kỷ, Nguyễn Kiều Oanh, Nguyễn Thị Phương Hoa. Một số yếu tố liên quan đến kiến thức và tuân thủ chế độ ăn giảm muối ở người bệnh tăng huyết áp tại Tỉnh Ninh Bình năm 2023. Tạp chí khoa học nghiên cứu sức khỏe và phát triển. 2023;8(6):26-34. https://doi.org/10.38148/JHDS.0806SKPT24-120. Google Scholar
[4]
Nguyễn Văn Tuấn, Trần Thị Anh Thơ. Kiến thức thái độ và thực hành dinh dưỡng của bệnh nhân Tăng huyết áp. Tạp chí Y học Việt Nam. 2021;502(2):125-30. https://doi.org/10.51298/vmj.v502i2.643. Google Scholar
[5]
Jame Mukundi Ngai và các cộng sự. Nutrition knowledge, attitude, and practices among Hypertensive patient attending Medical Outpatient clinic at Chuka county referranl Hospital, Tharaka Nithi County, Kenya International Journal of Health Sciences & Research. 2019;9(10):204-10. https://doi.org/10.52403/ijhsr. Google Scholar
[6]
WHO. Reducing salt intake in populations Report of a WHO Forum and Technical meeting 57 October 2006. Paris; 2007. Google Scholar
[7]
Lê Danh Tuyên, Nguyễn Thị Kim Tiến. Chế độ ăn có kiểm soát lượng Natri và Kali góp phần dự phòng Tăng huyết áp. Tạp chí Dinh dưỡng và Thực phẩm. 2017;13(6):1-4. https://doi.org/10.56283/1859-0381/2017v13i6. Google Scholar
[8]
Bộ Y tế - Viện Dinh Dưỡng. Giảm ăn muối để phòng chống tăng huyết áp và bệnh tim mạch. Viện Dinh Dưỡng: Nhà xuất bản Y học; 2018. Google Scholar
[9]
Grimes CA, Khokhar D, Bolton KA, Trieu K, Potter J, Davidson C, et al. Salt-Related Knowledge, Attitudes and Behaviors (KABs) among Victorian Adults Following 22-Months of a Consumer Awareness Campaign. Nutrients. 2020;12(5):1216. https://doi.org/10.3390/nu12051216. Google Scholar
[10]
Du X, Fang L, Xu J, Chen X, Bai Y, Wu J, et al. The association of knowledge, attitudes and behaviors related to salt with 24-h urinary sodium, potassium excretion and hypertensive status. Scientific Reports. 2022;12(1):13901. https://doi.org/10.1038/s41598-022-18087-x. Google Scholar