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. 2020 Apr 27;180(6):877–886. doi: 10.1001/jamainternmed.2020.0904

Table 4. Knowledge, Attitude, and Behavior Associated With Sodium Reduction Among Adults Aged 18 to 69 Years Between Preintervention and Postintervention Surveysa.

Group Adjusted prevalence, % (95% CI)b Difference, % (95% CI) P valuec
Preintervention (n = 15 350) Postintervention (n = 16 490)
Knowledge
Chinese nutrition guidelines recommended salt intake (6 g/d) 31.7 (23.3 to 40.1) 57.6 (48.3 to 66.9) 25.9 (19.0 to 32.8) <.001
Attitude
Processed food should have a label with sodium content 70.4 (61.1 to 79.7) 75.2 (66.9 to 83.5) 4.8 (0.2 to 9.3) .02
Behaviors
Use scaled salt spoon 14.6 (8.7 to 20.6) 36.1 (28.4 to 43.8) 21.5 (14.3 to 28.6) <.001
Pay attention to sodium content on processed food labels 18.4 (12.5 to 24.2) 32.1 (25.9 to 38.2) 13.7 (11.1 to 16.3) <.001
Self-assessed reducing salt in diet 35.7 (28.6 to 42.8) 61.1 (52.8 to 69.5) 25.4 (19.7 to 31.2) <.001
a

Shandong–Ministry of Health Action on Salt and Hypertension, 2011 to 2016.

b

Adjusted for age, sex, occupation, educational level, body mass index status, frequency of eating outside the home, and receipt of antihypertension medicine within 2 weeks. For unweighted differences see eTable 5 in the Supplement.

c

P value for difference in adjusted means between pre- and postintervention surveys based on a t test.