(P14-032-23) Daily Salt/Sodium Intake and Parental Customs in Youngsters in Costa Rica

Objectives: Explore the culinary practices and customs of parents and their influence on the use and consumption of salt/sodium in the eating behavior of their children.

Methods: A cross-sectional study was performed in a population of 1,467 students from 24 schools and 40 high schools of Costa Rica and their parents (father or mother). Age of the youngsters (7 to 18 years) was the only inclusion criteria to participate in the study. The estimation of sodium content of foods in the families was carried out by Nuñez et al methodology (FNS,2020,11,919-941). Linear regression models were run to assess the influence of parental culinary habits on their children's salt intake, taking the daily (total) sodium intake (mg/day) of the students as the dependent variable. The models were adjusted for age, body mass index and sex of the students. The culinary practices and customs of the parents were included in the model as present or absent (yes=1, no=0).

Results: The average daily sodium intake for youngsters and parents were 3214 mg. The main culinary practices and customs found and related to the use and consumption of salt/sodium of the parents were: use of salt in 100% of the homes for cooking, in addition, the use of some sauces (soy, tomato, Lizano®, mayonnaise), adding pinches of salt to fruits and already prepared food, dehydrated soups or creams, flavored bouillon cubes and the use of the salt shaker at the table. The predictive factors associated with students’ daily sodium intake were: use of salad dressings (β = 762; p < 0.001), Lizano® sauce (Worcestershire), (β = 754; p < 0.001), number of salt "pinches” (β =545; p < 0.001), dehydrated soups or creams (β = 476; p < 0.001) and, use of saltshaker on the table (β =545; p < 0.001). The predictive factor inversely associated with students’ daily sodium intake was to be a girl (β = -502; p < 0.001).

Conclusions: Educational processes and social marketing campaigns should be performed in Costa Rica to gradually modify the eating habits of the population by reducing the use of sauces, dressings, seasonings, and salt in food preparation and at the table.

Funding Sources: Office of Vice-President for Research of the University of Costa Rica (Project 430-B1-343), the Distance State University (Project PROYO 102-2010) and Institute for Research and Education on Nutrition and Health (IC-2010-05).