Impacto de um programa de saúde via Mobile Health sobre mudança de comportamento em relação ao consumo de sal

• Autor(a) principal: Porto, Aline Silva
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/11028
• topic: Intervention study; Sodium; Food behavior; Knowledge; Estudo de intervenção; Sódio; Comportamento alimentar; Conhecimento; Nutrição

Introduction: Excessive salt intake is one of the predictors for the development of cardiovascular disease that could be altered from behavioral changes. The World Health Organization (WHO) has encouraged educational initiatives via Mobile Health (mHealth) for health promotion and disease prevention, but there are still gaps in the literature regarding its effectiveness. Objective: To evaluate the effectiveness of a health program through Mobile Health (mHealth) to change behavior related to salt consumption. Method: An intervention study with adults, aged 20 to 59 years, from a federal teaching institution in Vitória / ES. 200 participants were enrolled through (banner exposure and face-to-face invitation) and internal electronic media. Informatio on anthropometric, hemodynamic, health and eating practices data were collected by trained researchers. The participants were then allocated into two groups: intervention group (GI) and control group (CG). The GI received messages and videos about healthy food, salt substitutes and seasonings condiments, based on the Food Guide for the Brazilian Population, for 3 months. After the intervention, a new data collection was performed using the same baseline protocols. The Kolmogorov sminorv, chi square, Fischer, Student t test, paired T, Mann-Whitney, Wilcoxon, McNemar and Generalized Estimates Equations were applied to SPSS 23, with a significance level of 5%. This study was approved by the Research Ethics Committee of the Health Sciences Center of the Federal University of Espírito Santo under number 1.789.812 / 2016 and all the participants signed the Free and Informed Consent Term. Results: 100 people participated in each group. At the baseline, no statistically significant differences were observed in socioeconomic, anthropometric, health variables, and feeding practices between groups. After mHealth actions, a significant reduction in the frequency of daily use of processed condiments (p = 0.002) and systolic blood pressure (ß = -2.193; p = 0.004) was observed and did not remain significant in the final analysis after the evaluation of the of time versus group interaction. When these variables were analyzed, according to a diagnosis of hypertension, a significant reduction of the systolic BP of hypertensive individuals (ß = -5,175) (p <0.001) was observed. Only the reduction of the frequency of daily use of industrialized seasonings in normotensive remained significant in the final model. Changes in medication use and physical activity were not statistically significant in any group. GI participants reported greater access to information on healthy eating in the last 6 months (p <0.001) and that these were useful (66%) and clear (71%). Approximately half of the IG participants said they had followed the guidelines. Conclusion: There was a reduction in the frequency of daily use of industrialized condiments and SBP in GI. The mhealth strategy was effective in reducing the frequency of daily use of industrialized condiments only in normotensive individuals. These results show the potential of this strategy for health promotion and prevention of risk factors for cardiovascular diseases in the general population,