<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2307-3349</journal-id>
<journal-title><![CDATA[Revista de salud publica del Paraguay]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. salud publica Parag.]]></abbrev-journal-title>
<issn>2307-3349</issn>
<publisher>
<publisher-name><![CDATA[INSTITUTO NACIONAL DE SALUD - MSP Y BS]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2307-33492022000100020</article-id>
<article-id pub-id-type="doi">10.18004/rspp.2022.junio.20</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características de las prácticas alimentarias relacionadas al consumo de sal en una población adulta: encuesta virtual - 2018]]></article-title>
<article-title xml:lang="en"><![CDATA[Characteristics of dietary practices related to dietary salt consumption in an adult population: virtual survey - 2018]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Burgos]]></surname>
<given-names><![CDATA[Rodrigo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santacruz]]></surname>
<given-names><![CDATA[Ethel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Turnes]]></surname>
<given-names><![CDATA[Catherine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Duarte-Zoilan]]></surname>
<given-names><![CDATA[Derlis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos-González]]></surname>
<given-names><![CDATA[Calos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benítez]]></surname>
<given-names><![CDATA[Gilda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Ministerio de Salud y Bienestar Social Dirección de Vigilancia de Enfermedades No Transmisibles ]]></institution>
<addr-line><![CDATA[Asunción Paraguay]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Caaguazú Facultad de Ciencias Médicas ]]></institution>
<addr-line><![CDATA[Coronel Oviedo ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>12</volume>
<numero>1</numero>
<fpage>20</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2307-33492022000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2307-33492022000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2307-33492022000100020&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  El consumo excesivo de sal contribuye al desarrollo de enfermedades crónicas no transmisibles como enfermedades renales, algunos tipos de cáncer y la hipertensión arterial (HTA); que, por otro lado, su excesivo consumo también actúa como principal factor de riesgo de muerte por enfermedades cardiovasculares.  Objetivo: Describir las características de las prácticas alimentarias relacionadas con el consumo de sal durante el 2018.  Metodología:  Estudio observacional descriptivo transversal como instrumento se utilizó una encuesta virtual por Google Forms, se encuestó 269 personas de 20 años y más desde mayo y junio del 2018. Se excluyeron a cinco porque no cumplían criterios de inclusión.  Resultados: Participaron 264 personas siendo el 73,1% del sexo femenino. El 31,4% tenía entre 25-29 años, 89,8% residía en el Departamento Central. El 44,7% prefiere preparaciones culinarias saladas. El 51,9% califica a la comida sin sal como saludable. El 64,4% prefiere informarse sobre temas de salud en sitios web. 72,3% cuando decide cuidar su salud con las comidas tiene en cuenta a las grasas y tipo de cocción frituras. 65,2% manifestó tener antecedentes de hipertensión arterial en el hogar y piensan que eleva la presión arterial en un 96.6%.  Conclusión:  Las principales características de las prácticas alimentarias relacionadas al consumo de sal de la población de estudio fueron su preferencia por las preparaciones culinarias saladas, la percepción la comida sin sal como saludable y no hallan diferencias entre el sabor de las comidas preparadas dentro y fuera de su hogar, ignoran el consumo de sal cuando deciden cuidarse con las comidas, aunque crean que la sal alimentaria eleva la presión arterial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  Excessive salt consumption contributes to the development of chronic non-communicable diseases such as kidney disease, some types of cancer and arterial hypertension (AHT); on the other hand, its excessive consumption also acts as the main risk factor for death from cardiovascular disease.  Objective:  To describe the characteristics of food practices related to dietary salt consumption during 2018.  Methodology: Virtual cross-sectional descriptive observational survey by Google forms to 269 people aged 20 years and older from May and June 2018. Five were excluded because they did not meet inclusion criteria.  Results:  A total of 264 persons participated, 73.1% of whom were female. The 31.4% were between 25-29 years old, 89.8% resided in the Central Department. 44.7% preferred salty culinary preparations. 51.9% qualified food without salt as healthy. 64.4% prefer to get information about health issues on websites. 72.3%, when deciding to take care of their health with meals, consider fats and fried foods. 65.2% stated that they have a history of high blood pressure at home and think that it raises blood pressure in 96.6%.  Conclusion:  The main characteristics of the dietary practices related to salt consumption of the study population were their preference for salty culinary preparations, their perception of food without salt as healthy, and they found no difference between the taste of food prepared inside and outside the home, they ignore salt consumption when they decide to take care of themselves with their meals, even though they believe that dietary salt raises blood pressure.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[sal]]></kwd>
<kwd lng="es"><![CDATA[preferencias alimentarias]]></kwd>
<kwd lng="es"><![CDATA[enfermedades crónicas]]></kwd>
<kwd lng="es"><![CDATA[salud pública]]></kwd>
<kwd lng="en"><![CDATA[salt]]></kwd>
<kwd lng="en"><![CDATA[food preferences]]></kwd>
<kwd lng="en"><![CDATA[chronic diseases]]></kwd>
<kwd lng="en"><![CDATA[public health]]></kwd>
</kwd-group>
</article-meta>
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