Table A1.
Weighted knowledge, attitudes and behavior (KAB): Results of subgroup analyses for economic activity and body mass index.
| KAB | Not Economically Active 1 (n = 375) | Economically Active 2 (n = 373) | p-Value | Underweight-Normal 3 (n = 286) | Overweight-Obese 4 (n = 460) | p-Value |
|---|---|---|---|---|---|---|
| Always/often add salt to food, % (95% CI) | 67.5 (62.3 to 72.3) | 66.2 (60.9 to 71.0) | 0.720 | 64.5 (58.5 to 70.1) | 68.7 (64.0 to 73.0) | 0.270 |
| Always/often add salt while cooking, % (95% CI) | 82.9 (78.5 to 86.5) | 80.3 (75.7 to 84.3) | 0.395 | 82.1 (77.0 to 86.3) | 81.1 (77.0 to 84.6) | 0.729 |
| Always/often consume processed foods high in salt, % (95% CI) | 65.9 (60.7 to 70.7) | 69.8 (64.8 to 74.3) | 0.264 | 70.2 (64.5 to 75.3) | 66.3 (61.7 to 70.6) | 0.286 |
| Perceived salt consumption, % (95% CI) | ||||||
| Too much | 46.7 (41.4 to 52.0) | 41.0 (35.9 to 46.4) | 0.099 | 42.6 (36.7 to 48.7) | 44.6 (39.9 to 49.4) | 0.640 |
| Just the right amount | 38.9 (33.9 to 44.2) | 48.1 (42.8 to 53.4) | 46.0 (40.0 to 52.1) | 42.4 (37.8 to 47.2) | ||
| Too little | 9.7 (7.0 to 13.3) | 7.5 (5.2 to 10.7) | 7.1 (4.6 to 10.9) | 9.3 (6.9 to 12.4) | ||
| Don’t know | 4.7 (2.9 to 7.5) | 3.4 (2.0 to 5.9) | 4.3 (2.4 to 7.4) | 3.7 (2.3 to 6.0) | ||
| Agreed that too much salt could cause health problems, % (95% CI) | 80.7 (76.2 to 84.5) | 85.0 (80.8 to 88.4) | 0.138 | 83.9 (79.0 to 87.8) | 82.8 (78.9 to 86.2) | 0.715 |
| Perceived recommended salt consumption, % (95% CI) | ||||||
| Less than 10 g (2 teaspoons) | 27.0 (22.6 to 32.0) | 23.2 (19.0 to 28.0) | 0.591 | 23.3 (18.5 to 28.8) | 26.6 (22.6 to 31.1) | 0.355 |
| Less than 5 g (1 teaspoon) | 34.7 (29.8 to 40.0) | 38.0 (33.0 to 43.3) | 40.6 (34.8 to 46.7) | 33.9 (29.5 to 38.6) | ||
| Less than 2 g (1/2 teaspoon) | 28.3 (23.8 to 33.3) | 30.0 (25.4 to 35.0) | 27.2 (22.2 to 32.8) | 29.8 (25.6 to 34.3) | ||
| Don’t know | 10.0 (7.3 to 13.6) | 8.8 (6.2 to 12.4) | 8.9 (6.1 to 12.9) | 9.7 (7.2 to 13.0) | ||
| Importance of lowering salt in the diet, % (95% CI) | ||||||
| Very important | 84.3 (80.0 to 87.8) | 86.9 (82.7 to 90.2) | 0.258 | 84.1 (79.1 to 88.1) | 87.2 (83.6 to 90.2) | 0.394 |
| Somewhat important | 8.1 (5.6 to 11.7) | 7.3 (4.9 to 10.6) | 7.9 (5.2 to 12.0) | 7.3 (5.1 to 10.3) | ||
| Not at all important | 3.9 (2.3 to 6.6) | 1.5 (0.6 to 3.6) | 2.3 (1.0 to 5.3) | 2.5 (1.4 to 4.6) | ||
| Don’t know | 3.7 (2.2 to 6.2) | 4.4 (2.6 to 7.3) | 5.7 (3.5 to 9.1) | 3.0 (1.7 to 5.3) | ||
| Salt intake control (95% CI) | ||||||
| Avoid processed food | 78.7 (74.0 to 82.8) | 77.8 (73.1 to 81.9) | 0.763 | 79.9 (74.6 to 84.3) | 77.4 (73.1 to 81.2) | 0.443 |
| Look at sodium labels on food | 28.5 (24.0 to 33.4) | 33.9 (29.1 to 39.1) | 0.120 | 28.0 (22.8 to 33.7) | 33.5 (29.2 to 38.1) | 0.127 |
| Do not add salt on the table | 63.8 (58.6 to 68.8) | 58.4 (53.1 to 63.5) | 0.145 | 59.7 (53.7 to 65.5) | 61.6 (56.9 to 66.2) | 0.619 |
| Buy low-salt alternatives | 68.0 (62.8 to 72.7) | 69.7 (64.6 to 74.4) | 0.632 | 65.5 (59.5 to 71.0) | 71.7 (67.2 to 75.8) | 0.088 |
| Do not add salt when cooking | 74.9 (70.0 to 79.2) | 74.0 (69.1 to 78.3) | 0.795 | 72.3 (66.6 to 77.3) | 75.6 (71.3 to 79.5) | 0.323 |
| Use spices other than salt | 58.6 (53.2 to 63.7) | 61.2 (55.9 to 66.2) | 0.485 | 57.5 (51.4 to 63.3) | 61.3 (56.6 to 65.9) | 0.316 |
| Avoid eating out | 15.4 (12.0 to 19.6) | 16.0 (12.5 to 20.3) | 0.833 | 15.0 (11.3 to 19.7) | 16.1 (12.8 to 20.0) | 0.707 |
1 Not economically active: unemployed, subsistence living, domestic duties, student, and incapable of working; 2 Economically active: employer, employee, self-employed; 3 Underweight–normal: Body mass index <25 kg/m2; 4 Overweight–obese: Body mass index ≥25 kg/m2.