Salt-reduction program
Participants randomized to the salt reduction program received a multi-component educational program for 12 weeks, consisting of three educational sessions that occurred during clinic visits (baseline, 4-week, and 8-week), five individual practical training sessions at the local supermarket, and 8 telephone counseling calls. During the initial educational session, participants received information regarding salt consumption, the health implications of excessive salt intake, and the foods they should avoid to reduce their salt intake. In the subsequent session, participants were educated on how to decipher food labels, make choices that have lower salt content within the same food group, and understand the significance of substituting salt with herbs and spices. In the final session, participants were enlightened about interpreting salt-related nutritional claims and the importance of meeting recommended fruit and vegetable intake. Additionally, the impact of potassium, calcium, and magnesium on BP was discussed, along with the identification of optimal dietary sources for these minerals. Following each session, participants were provided with an informational flyer covering the discussed topics. Participants in the salt reduction group benefitted from practical educational sessions conducted within supermarkets, facilitating the application of the acquired knowledge during the purchasing process. To further solidify the information transmitted during in-person education, telephone counseling calls were implemented between sessions.