Background: High sodium consumption in heart failure leads worse outcomes such as hospitalization and mortality. In strategy to reduce sodium intake, the primary step is assessing knowledge and behaviors related to dietary sodium intake.
Purpose: This study investigated the relationship between declarative knowledge and behaviors related to dietary sodium and their relationship among patients with heart failure in Vietnam.
Design: The study used a cross-sectional research design. A convenient sampling technique was applied to recruit participants. Knowledge and behaviors related to dietary sodium questionnaire was employed. From August, 2018 to March, 2019, the investigator collected the data at inpatient and outpatient departments in two hospitals in Northern Vietnam. Descriptive analysis was used to describe demographic and clinical characteristics, knowledge and behaviors related to dietary sodium of participants. Bivariate analyses were used to examine the relationship between demographic characteristics, clinical characteristics and knowledge related to sodium. Logistic regression analysis was employed to examine the associations between knowledge and behaviors related to dietary sodium.
Results: A total of 132 patients with heart failure participated in this study. The mean score of knowledge related to dietary sodium was 17.45 (SD = 5.38). Most of participants reported reducing sodium intake by limiting behaviors such as eat processed foods, eat salty foods, add salt when cooking and eating at table, and eat outside. Regression model showed that knowledge related to dietary salt was significantly associated with three behaviors for control of dietary sodium including “limiting processed foods (OR 1.17, 95% CI: 1.06-1.29),” “limiting add salt when cooking (OR: 1.20, 95% CI: 1.09-1.33),” and “limiting add salt when eating (OR: 1.17, 95% CI: 1.07-1.28).”
Conclusions: Lack of knowledge related to dietary sodium highlighted. Knowledge related to dietary sodium were associated with behaviors such as “limiting processed foods,” “limiting add salt when cooking, and “limiting add salt when eating”, but not behaviors including: “limiting eat salty foods”, “using salt substitute”, “using other spices when cooking”, “limiting eat outside”, and “checking sodium content on food labels”.
Key words: Heart failure, sodium, salt, knowledge, behaviors
 

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