Table 2.

Knowledge and perception related to salt consumption by education

KAB questions	Percentage
	Overall	Below high school certificate	High school certificate or more	P
Believe that a high salt diet could cause a serious health problem
Yes	79.3	75.8	85.4	0.02
No	20.7	24.3	14.6
Knowledge about the diseases caused by high salt diet
High blood pressure	44.6	42.9	47.5	0.5
Bone problem	11.7	10.8	13.3
Others (itching and iodine problem)	1.2	1.1	1.2
Do not know	42.5	45.2	40.0
Know about the existence of recommendation for daily maximum salt intake
Yes	5.4	2.6	10.1	0.001
No	94.6	97.4	89.9
Perception about their salt consumption
Too little	14.1	17.5	8.2	0.005
Just the right amount	78.6	77.3	81.0
Too much	7.3	5.2	10.8
Importance of lowering the salt/sodium in diet
Very important	32.6	32.1	33.6	0.7
Somewhat important	43.4	43.7	43.0
Not at all important	6.8	6.0	8.2
Do not know	17.2	18.2	15.2
Addition of salt while kneading dough
Never/rarely	44.4	40.3	51.3	0.002
Sometimes	11.5	9.3	15.2
Often/always	44.1	50.4	33.5
Addition of salt while cooking rice
Never/rarely	51.7	46.6	58.9	0.03
Sometimes	10.3	12.3	7.0
Often/always	38.5	41.1	34.1
Addition of salt to food at the table
Never/rarely	70.2	73.9	63.9	0.09
Sometimes	23.0	20.1	27.9
Often/always	6.8	6.0	8.2
Addition of salt to salad at the table
Never/rarely	32.2	34.7	27.9	0.02
Sometimes	29.8	32.5	25.3
Often/always	38.0	32.8	46.8
Practice on a regular basis to control salt or sodium intake
Yes	17.8	19.0	15.8	0.4
No	82.2	81.0	84.2
Method practiced to control salt or sodium intake
Do not add salt at the table
Yes	16.2	18.3	12.7	0.1
No	83.8	81.7	87.3
Avoid/minimize consumption of pickle/papad
Yes	4.9	5.6	3.8	0.4
No	95.1	94.4	96.2
Look at the salt labels on food
Yes	0.9	0.4	1.9	0.1
No	99.1	99.6	98.1
Avoid/minimize consumption of processed foods
Yes	0.7	0.0	1.9	0.05
No	99.3	100.0	98.1
Buy low salt alternatives
Yes	0.2	0.4	0.0	0.6
No	99.8	99.6	100.0
Use spices other than salt when cooking
Yes	0.2	0.0	0.6	0.4
No	99.8	10.0	99.4