Table 4.
Effects of Intervention on Knowledge and Behaviors Towards Salt
| Knowledge and Behaviors Towards Salt | Baseline (n=509) | Follow‐Up (n=511) | P Value |
|---|---|---|---|
| Knowledge on consequences of high salt intake | |||
| High salt intake can cause hypertension | 222 (43.61) | 441 (86.30) | <.001 |
| High salt intake can cause stroke | 47 (9.25) | 238 (46.58) | <.001 |
| High salt intake can cause heart attack | 28 (5.50) | 87 (17.03) | <.001 |
| Knowledge on dietary sources of salt | |||
| Available in processed food | 22 (4.33) | 62 (12.13) | <.001 |
| Available in natural food | 17 (3.35) | 25 (4.89) | .215 |
| Discussion with others about salt reduction | |||
| Never | 329 (65.15) | 74 (14.48) | <.001 |
| Several times | 129 (25.54) | 172 (33.66) | |
| Many times | 47 (9.31) | 265 (51.86) | |
| Apply measures to reduce salt intake | 95 (19.00) | 442 (86.50) | <.001 |
| Measures done to reduce salt intake | |||
| Limit processed foods | 18 (3.54) | 183 (35.81) | <.001 |
| Limit foods or dishes high in salt | 15 (2.95) | 160 (31.31) | <.001 |
| Read sodium content in food labels | 0 (0.00) | 14 (2.74) | <.001 |
| Limit adding salt or sauces when cooking | 30 (5.91) | 224 (43.84) | <.001 |
| Use salt substitute or low‐sodium seasoning | 1 (0.20) | 13 (2.54) | .001 |
| Limit adding salt or sauces when eating | 67 (13.19) | 315 (61.64) | <.001 |
| Use other spices than salt when cooking | 2 (0.39) | 38 (7.44) | <.001 |
| Limit eating outside | 4 (0.79) | 25 (4.89) | <.001 |
Values are expressed as number (percentage).