Dietary Sodium Reduction Knowledge and Practices Among Hypertensive Patients in Zaria, Kaduna State

Hypertension is a major risk factor for stroke, heart failure, and chronic kidney disease, with dietary sodium reduction identified as one of the most effective non-pharmacological management strategies. This study evaluates knowledge and practices related to dietary sodium reduction among confirmed hypertensive patients attending the cardiology unit of Ahmadu Bello University Teaching Hospital, Zaria, Kaduna State, North West Nigeria. Despite evidence supporting low-sodium diets in blood pressure control, adherence among Nigerian patients remains poor due to cultural dietary preferences and limited nutrition counselling. A hospital-based cross-sectional study was conducted with 200 hypertensive adults aged 30 to 70 years. A structured questionnaire assessed knowledge of dietary sodium sources, recommended daily intake, and label-reading ability, while a dietary practices questionnaire evaluated actual sodium management behaviours including condiment use, food preparation methods, and avoidance of high-sodium foods. Blood pressure was measured and recorded from clinical files. Findings are expected to reveal a significant gap between knowledge and practice, with patients understanding the importance of sodium reduction but failing to implement it consistently. Cultural reliance on salt-heavy condiments and processed seasonings was expected to be a key barrier. The study recommends tailored dietary counselling protocols for hypertension management in tertiary care settings. Keywords: dietary sodium, hypertension, knowledge, practices, Zaria.