123 | BATANGAS STATE UNIVERSITY – LABORATORY SCHOOL VOL. 5 NO.

BatState-U Laboratory School Social Science Review 31 (1) 2019 pp.123-127

The Practices of Sodium Consumption

of Female Adult Residents of Barangay
Lumbangan, Nasugbu, Batangas
Kien Miguel Sevilla
Franz Christian Paglinawan
Mark Lawrence Magsombol
Batangas State University ARASOF - Nasugbu

A. KNOWLEDGE AND salt that may lead to greater lifetime

CONCERNS RELATED TO intake of salt,” said lead author Dr. Carley
SODIUM

Grimes from the Institute for Physical

Sodium intake defines as whole Activity and Nutrition at Deakin
ingestion food-contained sodium in daily University, Australia (2018).
diet practice (WHO, 2013). In human
body, sodium substance is required in
Salt intake was calculated in five
order to maintain plasma volume, acid-
different ways: (1) the current situation in
based balance, nerve impulse
the given time; (2) assuming that all the
transmission, normal cell function and
foods that could be purchased in lightly
almost it has function related to
salted varieties, i.e. using the cut-off
maintenance fluid balance (WHO, 2012).
values listed above; (3) assuming that, in
Almost all foods we consumed are having
addition, salt used in cooking would also
sodium, from natural sources or by adding
be reduced by 50%; (4) assuming that all
sodium while cooking/processing food
these regulated foods would be heavily
(Wicaksana, 2017).
salted using the following levels of salt:
“Eating salty foods during early life cheeses 1.7%, breakfast cereals 2.4%,
increases taste preference for foods rich in processed meat 2.5% and processed fish

Copyright ©2019 by Batangas State

Univerity ARASOF-Nasugbu
124 | BATANGAS STATE UNIVERSITY – LABORATORY SCHOOL
3.0%, and the maximum level of normally
salted products for the others; and (5)
assuming that in addition to the heavily
salted choices of the regulated foods, salt
used in cooking would be 50% higher
than in the average recipes.
Sodium intake also depends on
source of sodium, which is consumed
because different place has different
source of sodium. As previous study,
people in western countries prefer to
consume high sodium-food from
processed food or food outside-their
home meanwhile Asian people favor to
add sodium when they cook. This
situation is influenced by culture and
available natural resources (Anderson
2010; Batcagan-Abueg, 2013; J. Chen
2013; Elliott and Brown, 2007; Hin and
Khor, 2011; Papadakis, 2010). Although
foods from grocery stores contribute the
majority of sodium intake, foods from
fast-food/pizza restaurants continue to
contribute higher amounts of sodium per
calorie, and contribute higher proportions
of total sodium intake among high
school–aged versus younger children
(Cogswell, Yuan and Gunn, 2014).
A high salt intake has been
suggested as an indirect cause of obesity,
through the effect it has on soft drink
consumption (He and MacGregor, 2010).
Increasing evidence also suggests that a
high salt intake may directly increase the
risk of stroke, left ventricular hypertrophy,
and renal disease; is associated with
obesity through soft drink consumption;
is related to renal stones and osteoporosis;
is linked to the severity of asthma; and is
probably a major cause of stomach cancer.
VOL. 5 NO.2
In most developed countries, a reduction
in salt intake can be achieved by a gradual
and sustained reduction in the amount of
salt added to foods by the food industry
(He, Markandu, and Sagnella, 2006).
B. PRACTICES IN SODIUM
CONSUMPTION
Sodium intake is influenced by
patient’s age. Previous study had been
released that younger people consumed
more salty foods, come up from sodium
in urinary sodium excretion (Wicaksana,
2017). Kamran et al. (2014) identified
that middle-aged patient (30–40 year-old)
consumed high sodium intake and had
significant difference compared with
other sub-ages. Younger people mostly
eat any kind of foods and no have
good control on their diet. It will be
different on old people who have
consideration to control their sodium
because they have awareness related their
health condition (Hin and Khor, 2011;
Kamran et al., 2014; Nerbass et al., 2014)
Identification of sodium
consumption among gender had been
conducted. It has different finding
regarding the influence of gender on
sodium consumption. Kamran, et al.
(2014) found that female has high sodium
intake on their daily practice. This finding
was founded because of cultural paradox
and nutritional pattern in Iranian women
that commonly consume high sodium.
Female has more knowledge and self-
care than male and the effect of sodium
restriction program had greater impact
125 | BATANGAS STATE UNIVERSITY – LABORATORY SCHOOL
on female (Chung et al., 2006). This
finding also was strengthened that male
consumed high sodium-foods 10%
higher than female (Powles et al., 2013).
It has been known that female have more
concern on their health condition and lead
them adhere on sodium restriction
program that finally they have low
sodium intake. Otherwise, male patients
was less concern in their sodium
restriction, which make they have high
sodium intake (Wicaksana, 2017).
Educational level influences how
easy people receive health information
(Wicaksana, 2017). Nerbass et al. (2014)
found the interesting finding on the
effect of educational level on sodium
intake. It was found that patients who had
higher education had high sodium
consumption in their daily dietary
practice. The lower level of education
patients who had uncontrolled
hypertension mostly they love to eat
high sodium foods. It looks like the lower
education also has correlation to sodium
intake even though it should take a look
for further research, whether they have
controlled or uncontrolled hypertension
(Sobal, 2008).
Dietary practice, involved sodium
consumption, depends on cultural
preference and available natural resources.
Previous study about ethnicity and
sodium intake revealed African
American had high sodium consumption
on their daily diet. This situation has
happened since the slavery era while
many African and Americans came and
ate any kinds of salty and fatty foods.
VOL. 5 NO.2
It became their dietary pattern and habit,
eating salty and fatty foods then it
induced obesity among this group
(Chung et al., 2006; D. James, 2005).
Current data on sodium intake around the
world also emphasized that Asian
countries have high risk in taking salty
foods and being the top list of higher
sodium consumption particularly for East
Asia and Central Asia (Powles et al.,
2013). This finding indicates that Asian
people have risk in high sodium intake
more than other countries and ethnicities.
Religion gives the detail law in
dietary practice (Hye-Cheon Kim, Alex
Mcintosh, Kubena, and Sobal, 2008). All
believers will consume foods by
considering dietary rules in order to obey
God. It is not clearly known religion
correlate with sodium intake, however
religion can affect believers’ eating
behavior, including sodium intake (Hye-
Cheon Kim et al., 2008). The majority of
population in Indonesia is Muslim and
only “Halal Food” that can be eaten by
Muslim people as religious law (Hossain,
2014). Besides the halal foods, there is
forbidden foods (Haram Foods), to be
consumed by Muslim people e.g. pork,
lard or any porcine substance, alcohol,
meat that is not slaughtered in the
prescribed Islamic way etc.
Additionally for Muslim, there is a
guidance to avoid harmful foods that can
bring negative effect on health in daily
dietary practice (Hossain, 2014). This
concept might have idea that there is
correlation between religion and sodium
intake. Knowing this information will
have benefit especially for Muslim
126 | BATANGAS STATE UNIVERSITY – LABORATORY SCHOOL
majority countries such as Indonesia.
This condition indicates that Asian
people have high risk in consuming high
sodium-foods. Sodium intake also
depends on source of sodium, which is
consumed because different place has
different source of sodium. As previous
study, people in western countries prefer
to consume high sodium-food from
processed food or food outside-their
home meanwhile Asian people favor to
add sodium when they cook. In addition,
this idea should become the main
concern when designing intervention
program related to sodium intake or
sodium restriction in order to create
appropriate and effective program
(Wicaksana, 2017).
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