TABLE 5.

Comparison of dietary sodium and sugar intakes at pre‐ and postintervention based on the perceived taste preferences

	Low‐salt preference (n = 28)			High‐salt preference (n = 26)
	0 weeks	8 weeks	p‐value	0 weeks	8 weeks	p‐value
24‐hr dietary recall
Na intake (mg)	3,671.0 ± 1,170.5 a	2,753.9 ± 1,067.9	.005**	3,871.5 ± 1532.6	2,716.8 ± 964.6	.003**
FFQ
Na intake (mg)	4,403.9 ± 2,147.6	4,074.8 ± 3,449.2	.084	5,422.0 ± 3,094.0	3,412.0 ± 1531.9	.001**

	Low‐sugar preference (n = 28)			High‐sugar preference (n = 23)
	0 weeks	8 weeks	p‐value	0 weeks	8 weeks	p‐value
24‐hr dietary recall
Total sugar b (g)	41.3 ± 21.5	53.3 ± 30.2	.052	67.8 ± 34.7 1	57.2 ± 22.7	.141
Sugar from processed‐food c (g)	12.0 ± 14.2	10.5 ± 12.9	.737	25.4 ± 24.7 2	10.7 ± 13.9	.014*
FFQ
Total sugar (g)	52.1 ± 28.7	43.4 ± 28.1	.139	83.5 ± 45.6 1	53.1 ± 39.3	.000***

Abbreviation: FFQ, Food Frequency Questionnaire.

^aValues are mean ± SD.

^bTotal sugar: Sugar intake from staple foods, milk, fruit, and processed food.

^cProcessed food included coffee, beverages, snacks, bakery products, soda, dairy products, ice cream, and simple sugar.

¹Significantly different between the groups at 0 weeks by the independent t test or Mann–Whitney U test at p < .05.

²Significantly different between the groups at 0 weeks by the independent t test or Mann–Whitney U test at p < .01.

^*Significantly different between the groups by the paired t test or Wilcoxon signed‐rank test at p < .05.

^**Significantly different between the groups by the paired t test or Wilcoxon signed‐rank test at p < .01.

^***Significantly different between the groups by the paired t test and Wilcoxon signed‐rank test at p < .001.