일부 당뇨병 환자의 식염에 대한 인지도와 식염 섭취량

Abstract

BACKGROUND: The increase of the prevalence rate of diabetes mellitus(DM) and its complications have become a public health problem in Korea. Especially, diabetic macrovascular disease and nephrosis preliminarily require the hypertension treatment which consists of reducing salt intake. Although the salt intake of diabetic patients is so important, there have not been sufficient studies on salt perception and salt intake of diabetic patients in Korea. The purpose of this study was to investigate the relationship between salt perception and salt intake in diabetic patients. METHODS: The materials used in this study were questionnaires, anthropometric measurement, laboratory data and medical charts. Eighty-seven diabetic patients were interviewed at the out-patient department of internal medicine in Yonsei Medical Center Youngdong Severance Hospital. RESULTS: Of these patients, salt intake which was estimated through 24-hour urinary sodium excretion was 16.6gm in men, 12.9gm in women. To the question, 'How much salt do you intake compared to common people?' 38% both men and women answered less. And to the question, Do you think that you should reduce your salt intake?' 55% of men and 33% of women answered 'No. To the question, Do you exert yourself to reduce your salt intake?, 66% of men and 68% of women answered 'Yes. And to the question, Can you reduce your salt intake?, 84% of men and 71% of women answered, Yes. And the major reason of being unable to reduce the salt intake was loss of taste. The relation of 24-hour urinary sodium excretion and duration of DM, the degree of DM control, and the practice of diabetic diet therapy were not significant. CONCLUSION: No significant correlation was found between salt perception and salt intake. Their willingness for the reduction of salt intake were not put into practice in rea1 situation. As a follow-up measure, the medical staff is required to continuously monitor and give feedback to correct the amount of salt intake of diabetic patients. Furthermore, it can be strongly suggested that salt intake reduction program with low salt recipes should be developed and implemented far diabetic patients. This, in conjuction with other therapies such as medical monitoring, will eventually achieve the reduction of salt intake in diabetic patients.