Acceptance of Low-Sodium Hospital Diet by Cardiac Patients: A Randomized Controlled Crossover Trial

Abstract Background Cardiovascular diseases are the major cause of hospitalization. Dietary salt restriction is indicated as part of clinical treatment, however, it is not always well accepted by the patients, resulting in low food intake and malnutrition. Objective To compare acceptance of a low-sodium diet cooked with salt with a standard low-sodium diet in cardiac inpatients. Methods A randomized controlled crossover trial in patients with low-sodium diet prescriptions (Clinical Trials NCT03481322). Patients were given a control standard low sodium diet (cooked without salt; salt [2g per meal] added by the patient at the time of consumption) on one day and on the next day patients were given the intervention diet – a low sodium diet cooked with salt (2 grams of salt, divided between preparations). Dietary acceptance was evaluated by weighing leftover food and calculating intake. A questionnaire was used to verify reasons that influenced acceptance. For data analysis, parametric data are presented as mean and standard deviation, Student’s t test was used to compare means, with significance defined as p

【摘要】背景：心血管疾病是导致住院治疗的主要病因。膳食限盐作为临床治疗的组成部分，却常难以获得患者的充分依从，进而引发进食量不足与营养不良。目的：对比住院心血管病患者对两种低钠膳食的接受度：一种为烹饪时添加食盐的低钠膳食，另一种为标准低钠膳食。方法：本研究为一项针对开具低钠膳食医嘱患者的随机交叉对照试验（临床试验注册号：NCT03481322）。受试者于单日接受对照标准低钠膳食（烹饪时不加盐，患者进食时自行添加每餐2g食盐），次日接受干预组膳食——烹饪时添加食盐的低钠膳食（总用盐量2g，分多次加入烹饪流程）。膳食接受度通过称量剩余食物重量并计算实际进食量进行评估。采用调查问卷明确影响接受度的相关因素。数据分析阶段，参数型数据以均值±标准差形式呈现，组间均值比较采用Student t检验，检验水准定义为p