Table 2.
Weighted knowledge, attitudes, and behaviors (KAB): Results overall and of subgroup analyses for sex and area.
| KAB | Overall (n = 753) | Female (n = 441) | Male (n = 312) | p-Value | Rural (n = 310) | Urban (n = 443) | p-Value |
|---|---|---|---|---|---|---|---|
| Always/often add salt to food, % (95% CI) | 66.9 (63.3 to 70.4) | 71.6 (67.2 to 75.7) | 62.4 (56.6 to 67.8) | 0.009 | 71.0 (65.5 to 76.0) | 64.8 (60.0 to 69.3) | 0.087 |
| Always/often add salt while cooking, % (95% CI) | 81.7 (78.5 to 84.4) | 86.2 (82.7 to 89.1) | 77.3 (72.1 to 81.7) | 0.002 | 81.3 (76.4 to 85.4) | 81.8 (77.7 to 85.3) | 0.865 |
| Always/often consume processed foods high in salt, % (95% CI) | 68.0 (64.5 to 71.4) | 66.6 (62.0 to 70.9) | 69.4 (63.9 to 74.4) | 0.428 | 60.7 (54.9 to 66.2) | 71.8 (67.3 to 75.9) | 0.002 |
| Perceived salt consumption, % (95% CI) | |||||||
| Too much | 43.9 (40.2 to 47.6) | 45.1 (40.4 to 49.8) | 42.7 (37.1 to 48.5) | 0.643 | 43.4 (37.7 to 49.3) | 44.1 (39.4 to 49.0) | 0.484 |
| Just the right amount | 43.6 (39.9 to 47.4) | 41.4 (36.9 to 46.2) | 45.7 (40.0 to 51.5) | 41.9 (36.3 to 47.8) | 44.5 (39.8 to 49.3) | ||
| Too little | 8.5 (6.7 to 10.8) | 8.9 (6.6 to 11.9) | 8.2 (5.6 to 11.9) | 9.3 (6.5 to 13.2) | 8.1 (5.9 to 11.1) | ||
| Don’t know | 4.0 (2.8 to 5.7) | 4.6 (3.0 to 7.1) | 3.4 (1.8 to 6.2) | 5.4 (3.4 to 8.6) | 3.3 (1.9 to 5.5) | ||
| Agreed that too much salt could cause health problems, % (95% CI) | 83.0 (80.0 to 85.7) | 84.5 (80.8 to 87.6) | 81.7 (76.8 to 85.7) | 0.315 | 75.3 (69.9 to 80.1) | 87.0 (83.4 to 89.9) | <0.001 |
| Perceived recommended salt consumption, % (95% CI) | |||||||
| Less than 10 g (2 teaspoons) | 25.3 (22.2 to 28.7) | 25.3 (21.4 to 29.6) | 25.3 (20.7 to 30.7) | 0.581 | 30.2 (25.0 to 35.8) | 22.8 (19.0 to 27.1) | <0.001 |
| Less than 5 g (1 teaspoon) | 36.3 (32.8 to 40.0) | 35.2 (30.8 to 39.9) | 37.4 (31.9 to 43.1) | 27.5 (22.5 to 33.0) | 40.9 (36.2 to 45.7) | ||
| Less than 2 g (1/2 teaspoon) | 29.0 (25.7 to 32.5) | 31.1 (26.9 to 35.7) | 27.0 (22.2 to 32.3) | 28.4 (23.4 to 33.9) | 29.3 (25.2 to 33.8) | ||
| Don’t know | 9.4 (7.4 to 11.8) | 8.4 (6.2 to 11.3) | 10.4 (7.3 to 14.5) | 14.0 (10.5 to 18.4) | 7.0 (4.8 to 10.1) | ||
| Importance of lowering salt in the diet, % (95% CI) | |||||||
| Very important | 85.7 (82.8 to 88.2) | 87.2 (83.7 to 90.0) | 84.3 (79.6 to 88.2) | 0.385 | 86.0 (81.3 to 89.7) | 85.6 (81.8 to 88.7) | 0.996 |
| Somewhat important | 7.6 (5.8 to 9.9) | 6.1 (4.2 to 8.8) | 9.2 (6.3 to 13.1) | 7.7 (5.0 to 11.7) | 7.6 (5.4 to 10.6) | ||
| Not at all important | 2.6 (1.6 to 4.1) | 3.1 (1.8 to 5.3) | 2.1 (0.9 to 4.8) | 2.5 (1.2 to 5.0) | 2.7 (1.5 to 4.8) | ||
| Don’t know | 4.0 (2.8 to 5.8) | 3.7 (2.3 to 5.9) | 4.4 (2.5 to 7.5) | 3.9 (2.2 to 6.7) | 4.1 (2.5 to 6.6) | ||
| Salt intake control (95% CI) | |||||||
| Avoid processed food | 78.2 (75.0 to 81.1) | 77.4 (73.1 to 81.1) | 79.0 (74.0 to 83.3) | 0.596 | 77.6 (72.5 to 82.0) | 78.5 (74.3 to 82.2) | 0.773 |
| Look at sodium labels on food | 31.1 (27.8 to 34.7) | 31.4 (27.2 to 36.0) | 30.9 (25.8 to 36.4) | 0.870 | 40.3 (34.7 to 46.2) | 26.4 (22.4 to 30.9) | <0.001 |
| Do not add salt on the table | 60.9 (57.1 to 64.4) | 59.4 (54.6 to 63.9) | 62.3 (56.6 to 67.7) | 0.428 | 61.1 (55.2 to 66.6) | 60.8 (56.0 to 65.3) | 0.935 |
| Buy low-salt alternatives | 69.0 (65.4 to 72.3) | 65.7 (61.1 to 70.1) | 72.1 (66.6 to 77.0) | 0.075 | 73.4 (67.9 to 78.2) | 66.7 (62.0 to 71.1) | 0.060 |
| Do not add salt when cooking | 74.3 (70.9 to 77.4) | 72.7 (68.2 to 76.7) | 75.8 (70.6 to 80.4) | 0.346 | 74.2 (68.8 to 79.0) | 74.3 (69.9 to 78.3) | 0.982 |
| Use spices other than salt | 60.0 (56.3 to 63.6) | 60.7 (56.0 to 65.3) | 59.2 (53.5 to 64.8) | 0.687 | 63.0 (57.2 to 68.4) | 58.4 (53.6 to 63.1) | 0.228 |
| Avoid eating out | 15.6 (13.1 to 18.5) | 16.8 (13.5 to 20.6) | 14.5 (10.9 to 19.1) | 0.421 | 21.8 (17.2 to 27.1) | 12.5 (9.7 to 16.1) | 0.001 |