Table 2.

Prevalence of various individual dietary risk factors, STEPS survey, 2015

Variable	Age-group	Prevalence (%, 95% CI)
		Male	Female	Overall
Always add salt to food before eating/while eating	18–29	28.8 (22.1–35.5)	18.9 (13.8–24.1)	23.6 (18.5–28.8)
	30–44	25.1 (19.5–30.6)	23.2 (17.7–28.6)	24.1 (19.7–28.5)
	45–59	21.9 (15.9–27.9)	18.2 (13.4–23.0)	20.1 (16.1–24.1)
	60–69	24.7 (16.1–33.3)	20.7 (10.8–30.7)	22.6 (15.3–30.0)
	18–69	26.2 (21.5–31.0)	20.3 (15.9–24.6)	23.2 (19.1–27.2)
Often consume processed foods high in salt	18–29	7.0 (3.8–10.1)	4.2 (2.3–6.1)	5.5 (3.9–7.2)
	30–44	3.7 (2.1–5.3)	3.8 (1.1–6.6)	3.8 (2.2–5.3)
	45–59	3.3 (1.2–5.3)	2.8 (0.0–5.8)	3.0 (1.4–4.7)
	60–69	1.6 (0.0–4.2)	0.0 (0.0–0.0)	0.8 (0.0–2.0)
	18–69	5.0 (3.2–6.8)	3.7 (2.1–5.2)	4.3 (3.2–5.5)
Consumes processed foods high in sugar	18–29	2.1 (0.6–3.5)	2.9 (0.7–5.2)	2.5 (1.2–3.9)
	30–44	1.9 (0.5–3.4)	0.3 (0.1–0.5)	1.1 (0.4–1.9)
	45–59	1.1 (0.0–2.3)	0.0 (0.0–0.1)	0.6 (0.0–1.2)
	60–69	0.0 (0.0–0.0)	0.0 (0.0–0.0)	0.0 (0.0–0.0)
	18–69	1.8 (0.7–2.8)	1.5 (0.4–2.6)	1.6 (0.8–2.4)
Always adds sugar to beverages before intake	18–29	31.6 (25.3–38.0)	24.4 (17.6–31.2)	27.9 (21.9–33.8)
	30–44	27.9 (20.6–35.2)	26.9 (20.7–33.0)	27.4 (21.6–33.2)
	45–59	30.0 (19.4–40.6)	26.6 (20.4–32.8)	28.3 (21.7–34.9)
	60–69	23.4 (15.7–31.0)	30.7 (21.0–40.5)	27.1 (20.0–34.3)
	18–69	29.7 (24.2–35.2)	25.9 (20.4–31.4)	27.7 (22.7–32.8)
Intake of less than 5 servings of fruits and/or vegetables daily	18–29	93.1 (90.0–96.2)	95.6 (93.9–97.3)	94.4 (92.4–96.5)
	30–44	92.9 (90.2–95.6)	94.9 (92.9–96.9)	93.9 (92.0–95.8)
	45–59	95.6 (93.3–97.9)	93.2 (90.2–96.1)	94.4 (92.5–96.3)
	60–69	89.4 (83.2–95.7)	91.4 (87.1–95.8)	90.5 (86.7–94.2)
	18–69	93.2 (91.1–95.3)	94.8 (93.3–96.3)	94.0 (92.4–95.7)