ประสิทธิภาพการตรวจติดตามความเค็มในอาหารด้วยเครื่องวัดเค็มในผู้ป่วยสูงอายุ ที่เป็นโรคความดันโลหิตสูงที่ไม่สามารถควบคุมได้ในตำบลร่อนพิบูลย์

Tatsana  Kotchan; Siritun Thunboonyakid; Tanes Sangsri

Authors

Tatsana Kotchan -
Siritun Thunboonyakid -
Tanes Sangsri -

Keywords:

Salt meter, hypertension, salt taste sensitivity

Abstract

This randomized controlled trial aimed to investigate the efficacy of salt meters and food education in the elderly with uncontrolled hypertension (Systolic Blood Pressure (SBP) ³ 140 mmHg and Diastolic Blood Pressure (DBP) ³90 mmHg). Older ages ³ 60 were randomly selected to participate in the program by using a salt meter in food before eating and providing knowledge (Experimental group) or providing knowledge only (Control group) and monitoring the results of changes in blood pressure and salty taste threshold for 6 weeks.
There were 114 patients enrolled in the program, including 57 in the experimental group and 57 in the control group, with an average age of 73.56±9.10 and 74.73±9.01 years old, respectively. At the end of the intervention (week 6), the experimental group showed substantial changes in SBP and DBP in signification (P < 0.05), with an average SBP of 137.01±8.98 mmHg (reduced by 8.81) and an average DBP of 94.19±3.17 mmHg (reduced by 13.12), respectively. In addition, the experimental group demonstrated a significant decrease in sensitivity to salty taste at lower salt concentrations compared to the control group (P < 0.001), with an average value of 23.78±13.14 mmol/L (reduced by 4.99).

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