Table 3.
Changes in the mean salt intake, blood pressure, and purchased salt from baseline and estimates of differences between the intervention and control groups.
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Baseline values, mean (SD) | Follow-up values, mean (SD) | Change, mean (95% CI) | Group differencea, mean (95% CI) | P value | |||||||||||||||
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Control | SaltSwap | Control | SaltSwap | Control | SaltSwap | SaltSwap vs control |
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| Salt intake (g/day) | 6.8 (2.7) | 6.5 (3.9) | 6.0 (2.1) | 6.2 (3.7) | −1.0 (−2.4 to 0.4) | −0.2 (−1.4 to 0.9) | −0.4 (−2.3 to 1.5) | .68 | ||||||||||||
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Number of participants, n | 16 | 31 | 15 | 28 | 15 | 28 | 43 | N/Ac | |||||||||||
| BPb (mm Hg) | ||||||||||||||||||||
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Systolic BP | 137.3 (14.8) | 134.2 (15.8) | 136.2 (15.9) | 133.2 (16.9) | −1.1 (−6.7 to 4.4) | −1.0 (−5.5 to 3.6) | N/A | .82d | |||||||||||
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Diastolic BP | 79.7 (8.0) | 81.2 (10.2) | 82.0 (10.5) | 80.2 (10.7) | 2.3 (−2.7 to 7.2) | −1.0 (−4.3 to 2.2) | −3.0 (−8.0 to 2.0) | .23 | |||||||||||
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Number of participants, n | 16 | 31 | 16 | 29 | 16 | 29 | 45 | N/A | |||||||||||
| Purchased salt (g/100g) | 0.8 (0.5) | 0.5 (0.2) | 0.6 (0.4) | 0.5 (0.4) | −0.1 (−0.5 to 0.2) | 0.0 (−0.1 to 0.2) | N/A | .16d | ||||||||||||
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Number of participants, n | 12 | 25 | 12 | 25 | 12 | 25 | N/A | N/A | |||||||||||
aModel 2. Regression analysis adjusted for baseline values, general practitioner surgery, and level of education.
bBP: blood pressure.
cN/A: not applicable.
dP value for the Wilcoxon rank-sum test for between-group differences. Assumptions of linear regression were not met for systolic blood pressure and salt content of purchased foods; therefore, we analyzed these outcomes using the Wilcoxon rank-sum test.