Table 4.
Results for knowledge, attitude, and behaviours
| Outcomes | Control (n=790) | Intervention (n=786) | Intervention effect | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| No (%) at baseline | No (%) at 12 months (n=713) | Change from baseline*: OR (95% CI) | No (%) at baseline | No (%) at 12 months (n=706) | Change from baseline*: OR (95% CI) | Intervention v control*: OR (95% CI) | P value | |||
| Knowledge | ||||||||||
| Knowledge of salt intake recommended by Chinese nutrition guidelines | 119 (15.1) | 152 (21.3) | 1.68 (1.25 to 2.27) | 137 (17.4) | 535 (75.8) | 29.34 (21.41 to 40.20) | 17.42 (11.32 to 26.82) | <0.001 | ||
| Having heard about low sodium salt substitute | 141 (17.8) | 219 (30.7) | 2.54 (1.93 to 3.35) | 169 (21.5) | 552 (78.2) | 22.18 (16.58 to 29.67) | 8.73 (5.88 to 12.97) | <0.001 | ||
| Having ability to identify salt content on food label | 240 (30.4) | 221 (31.0) | 1.15 (0.88 to 1.49) | 255 (32.4) | 505 (71.5) | 11.28 (8.47 to 15.04) | 9.84 (6.67 to 14.50) | <0.001 | ||
| Attitude | ||||||||||
| Willing to choose low sodium diet | 627 (79.4) | 582 (81.6) | 1.18 (0.89 to 1.57) | 644 (81.9) | 658 (93.2) | 3.38 (2.33 to 4.90) | 2.86 (1.79 to 4.56) | <0.001 | ||
| Preferring less salty taste | 244 (30.9) | 235 (33.0) | 1.06 (0.83 to 1.35) | 211 (26.8) | 314 (44.5) | 2.37 (1.88 to 3.00) | 2.24 (1.60 to 3.13) | <0.001 | ||
| Behaviours | ||||||||||
| Using low sodium salt substitute† | 40 (28.4) | 37 (16.9) | 0.61 (0.35 to 1.06) | 35 (20.7) | 142 (25.7) | 2.23 (1.41 to 3.54) | 3.66 (1.79 to 7.49) | <0.001 | ||
| Eating processed food once a week or less | 426 (53.9) | 386 (54.1) | 1.01 (0.82 to 1.25) | 423 (53.8) | 463 (65.6) | 1.68 (1.35 to 2.09) | 1.66 (1.23 to 2.25) | 0.001 | ||
CI=confidence interval; OR=odds ratio.
*
Results were obtained from mixed effect logistic regression model with random intercept of participants nested within family and random intercept of family nested within communities; all values were adjusted for age, sex, body mass at baseline and follow-up, city, and education level.
†
Questionnaires about using low sodium salt substitutes were filled out by people who had heard about low sodium salt substitutes.