(P07-16-26) Key Informant Perceptions of Dietary Sources of Sodium in Bangladesh

Objectives: As part of a multistep approach to rapidly assess dietary sodium sources in Bangladesh, we sought expert insights into contributions from three major food sources: discretionary salt, packaged foods (including those used as ingredients), and foods prepared outside the home (e.g., street vendors and restaurants).

Methods: We conducted key informant surveys among nutritionists and policymakers in Bangladesh to gather information about their experiences with and perceptions of major sources of dietary sodium in Bangladeshi population. Informants completed a semi-structured questionnaire online in Qualtrics. The questionnaire was administered in Bangla and consisted of 60 questions inquiring about packaged foods, home-prepared meals, and dining out practices. Data from closed-ended questions (yes or no, frequency, multi-select option) were analyzed using descriptive statistics to determine frequencies and percentages. Open-ended responses were reviewed, arranged in similar groups, and frequencies and percentages were determined. Foods, food additions, and preparation methods were considered notable sources of sodium if ≥70% of respondents reported a frequency greater than “never or rarely”.

Results: Of 71 eligible participants, 56 submitted responses. Most respondents ( >80%) reported that meals are always/almost always prepared at home, and 98% indicated that salt is used to flavor a dish in home preparation. Experts stated that salt was frequently added to beverages (e.g., matha or fruit juices), breads, and marinades. Notable sources of sodium from packaged foods included spice mixtures and sauces added after preparation, both for meals prepared at home and outside the home. Pickled fruits and dried fish were identified as other common sodium-containing ingredients frequently used in home food preparation.

Conclusions: Apart from widespread addition of salt during cooking, packaged and prepared spice mixtures, sauces, and condiments were reported by experts as common sources of sodium. The findings will guide the design of a household survey tool to inform sodium reduction policies that effectively target sources of sodium in the contemporary Bangladesh diet.

Funding Sources: Resolve to Save Lives