Table 2.

knowledge related to the national strategy of salt reduction

		Artisanal bakeries	Industrial bakeries
	Total N (%)	N (%)	N (%)	p-value
Do you know about the national strategy of salt reduction by the ministry of health?
Yes	115 (26.6)	66 (26.0)	49 (27.5)	0.721
No	317 (73.4)	188 (74.0)	129 (72.5)
Do you know about the specific recommendation of progressive reduction of salt in bread by the ministry of health?
Yes	115 (26.6)	66 (26.0)	49 (27.5)	0.721
No	317 (73.4)	188 (74.0)	129 (72.5)
Source of information related to the national strategy of salt reduction national bakery and pastry federation
Yes	6 (5.2)	5 (7.6)	1 (2.0)	0.187
No	109 (94.8)	61 (92.4)	48 (98)
Ministry of health
Yes	0 (0)	0 (0)	0 (0)	N/A
No	115 (100.0)	66 (100.0)	49 (100.0)
Television
Yes	41 (35.6)	24 (36.8)	17 (34.7)	0.986
No	74 (64.3)	42 (63.64	32 (65.3)
Radio
Yes	52 (45.2)	29 (43.9)	23 (46.9)	0.630
No	63 (54.8)	37 (56.1)	26 (53.1)
Internet
Yes	16 (13.9)	8 (12.12)	8 (16.3)	0.519
No	99 (86.1)	58 (87.88)	41 (83.7)
Newspapers
Yes	0 (0.0)	0 (0.0)	0 (0.0)
No	115 (100.0)	66 (100.0)	49 (100.0)	N/A
Is salt needed for adequate functioning of the body?
Yes	0 (0.0)	0 (0.0)	0 (0.0)
No	432 (100.0)	254 (100.0)	178 (100.0)	N/A
Excessive intake of salt has negative health effects?
Yes	432 (100.0)	254 (100.0)	178 (100.0)
No	0 (0.0)	0 (0.0)	0 (0.0)	N/A
The food items with highest contribution to salt intake in our diet
Bread	36 (8.3)	14 (5.5)	22 (12.4)
Fast-food	260 (60.2)	162 (63.8)	98 (55.1)	0.026
Salty snacking	136 (31.5)	78 (30.7)	58 (32.6)

The p-values were determined using the Chi2 test. The value was corrected for cells with a theoretical frequency <5