. 2020 Feb 14;2(7):104–108.

Table 2. Trends in cooking salt intake among adults of the China Health and Nutrition Survey, 1991−2018 (g/d).

Items	1991	2000	2009	2018
Items	Median (P₂₅, P₇₅)	Median (P₂₅, P₇₅)	Median (P₂₅, P₇₅)	Median (P₂₅, P₇₅)
Note: Wilcoxon test was used for two groups. Kruskal-Wallis test was used for more groups and waves. ^* p<0.05. ^† p<0.001.
All^†	12.0 (7.4, 17.6)	10.0 (6.8, 14.8)	7.1 (4.8, 10.2)	6.3 (3.8, 9.8)
Age
18−44	12.3 (7.6, 18.0)^†	10.1 (6.7, 14.8)^*	7.3 (4.9, 10.2)^†	6.1 (3.6, 9.8)^†
45−59^†	12.0 (7.7, 17.8)	10.1 (7.1, 15.0)	7.5 (5.0, 10.7)	6.7 (4.1, 10.2)
≥60^†	10.6 (6.0, 16.5)	9.5 (6.7, 14.6)	6.7 (4.5, 10.0)	6.1 (3.8, 9.5)
Gender
Male^†	12.8 (8.0, 18.8)	10.7 (7.4, 15.7)	7.8 (5.3, 11.0)	6.8 (4.1, 10.4)
Female^†	11.4 (7.0, 16.7)	9.3 (6.4, 13.9)	6.7 (4.5, 9.6)	5.9 (3.6, 9.2)
Area
Urban	10.8 (6.6, 16.4)^†	9.8 (6.7, 14.5)^*	6.7 (4.4, 9.7)^†	5.9 (3.6, 9.0)^†
Rural^†	12.7 (8.0, 18.2)	10.0 (6.9, 15.0)	7.3 (5.0, 10.5)	6.6 (4.0, 10.2)
Region
North	12.4 (7.3, 18.8)^†	9.5 (6.1, 14.9)^†	7.1 (4.6, 10.3)	6.2 (3.8, 9.7)^*
South^†	11.9 (7.5, 16.9)	10.2 (7.4, 14.8)	7.1 (4.9, 10.2)	6.4 (3.8, 10.0)