Table 1.

Strategy for achieving ≈50% reduction in salt intake

Source	Sodium* (g/day)	Salt (g/day)	Percentage contribution to total salt intake	Reduction needed (salt)
				Reduction (%)	Reduction (g/day)
Salt (added in cooking)	3.614	9.04	76.4	50% reduction in the amount of salt used during food preparation	4.52
Soy sauce	0.260	0.65	5.5	50% reduction in the amount of soy sauce used. Using garlic, herbs, ginger, 13 spices powder, vinegar	0.33
Mustard, pickles	0.142	0.36	3.0	90% reduction in the amount of pickles eaten. Replacing pickles with fresh vegetables	0.32
Breads (eg, mantou)	0.133	0.33	2.8	No reduction	0
Noodles (homemade)	0.131	0.33	2.8	No reduction	0
Salted eggs, sausages	0.049	0.12	1.0	100% reduction. Replacing salted eggs with unsalted eggs	0.12
Salted peanuts	0.032	0.08	0.7	100% reduction. Using unsalted peanuts	0.08
Sodium bicarbonate	0.147	–	–	No reduction	0
Monosodium glutamate	0.012	–	–	No reduction	0
Others		0.43	3.6	No reduction	0
Natural		0.50	4.2	No reduction	0
Total	4.733	11.83	100.0	45% reduction	5.37

*Sources of sodium were taken from the INTERMAP study for northern China.²⁵