Table 2.
Dietary-salt-related knowledge associated with hypertension.
| Questions | Overall (N = 376) |
NHG a (n = 116) |
HG b (n = 260) |
p-Value c |
|---|---|---|---|---|
| Number of subjects who answered the question correctlyn (%) | ||||
| Q1. Do shrimp paste and fermented fish contain low salt? | 154 (40.96) | 47 (40.52) | 107 (41.15) | 0.908 |
| Q2. Do MSGs contain sodium ingredients though they do not have a salty taste? e | 118 (31.38) | 33 (28.45) | 85 (32.69) | 0.413 |
| Q3. Do food preservatives contain salt ingredients? | 104 (27.66) | 31 (26.72) | 73 (28.08) | 0.787 |
| Q4. Are chicken bouillon cubes made from chicken and do not contain any salt? | 228 (60.64) | 75 (64.66) | 153 (58.85) | 0.287 |
| Q5. Does high salt food consumption increase the chances of developing hypertension? | 305 (81.12) | 86 (74.14) | 219 (84.23) | 0.021 * |
| Q6. Does high salt food consumption increase the chances of developing chronic kidney disease? | 362 (96.28) | 113(97.41) | 249 (95.77) | 0.437 |
| Q7.Does high salt food consumption increase the chances of developing a stroke? | 246 (65.43) | 63 (54.31) | 183 (70.38) | 0.002 ** |
| Q8.Does high salt food consumption increase the chances of developing stomach cancer? | 207 (55.05) | 63 (54.31) | 144 (55.38) | 0.847 |
| Q9.Does consuming salt more than 2 teaspoons per day not affect health? | 175 (46.54) | 52 (44.83) | 123 (47.31) | 0.656 |
| Total knowledge score (9 points) (Mean ± SD) | 5.05 ± 1.93 | 4.85 ± 1.87 | 5.14 ± 1.97 | 0.188 d |
a NHG (Non-Hypertensive Group): Systolic BP < 130 and Diastolic BP < 80. b HG (Hypertensive Group): Systolic BP ≥ 130 or Diastolic BP ≥ 80. c Chi-square test for differences between NHG and HG d Two-sample t-test for differences between NHG and HG e The interviewers explained to the subjects how “sodium” and “salt” are related. * statistically significant for p ≤ 0.05; ** statistically significant for p ≤ 0.01.