Aim: In this study, we investigated current knowledge and practice of dietary salt usage in patients treated at Sarajevo University Hospital Center.
Methods: In this cross-sectional study, 300 patients were interviewed by use of a questionnaire containing 22 questions.
Results: One-member and two-member families used mainly 200 grams salt per month, three-member and bigger families used 500 grams salt monthly. Different types of seasoning blend (like Vegeta) were used in quantities of 100 grams in one-member families, and 200-500 grams in bigger families. Considering that a healthy individual takes about 10.0% of salt through natural foods, 75.0% through treated foods and 15.0% by adding salt at the table, we decided to conduct this study by use of a questionnaire. Considering the consumption of salted and smoked meat, there was some variation: 26.0% (mainly one-member families) did not consume this kind of meal at all, whereas 16.6% (six-member families) consumed salted and smoked meat 4 times or more per week; 60.3% of study subjects associated salt with kidney diseases, hypertension, heart diseases, thyroid gland and diabetes. As a food supplement, salt is very important for healthy digestion, regulation of body fluid and nervous system functioning, while as a iodine carrier salt plays an important role in the prevention of goiter. The average quantity of salt for normal population is 6 grams daily, but some authorities suggest less, i.e. 3-4 grams daily. Lower salt means lower risk of hypertension and osteoporosis development.
Conclusion: The average quantity of salt per family member varies and decreases with family growth, but is generally higher than recommended by the WHO. This problem has to be addressed through education, health education and additional research.
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