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Table 3 Effects of intervention on knowledge, attitudes, and behaviours towards salt

From: Effects of a community-based salt reduction program in a regional Australian population

 

Baseline

Follow-up

Adjusted prevalence ratio (95 % CI)

 

2011 (n=419) Unadjusted prevalence, %

2014 (n=572) Unadjusted prevalence, %

 

P-value

Do you add salt to your food at the table?

Always

21.2

19.4

0.98 (0.75–1.28)

0.88

Do you add salt to food when cooking?

Always

19.1

20.1

1.14 (0.88–1.48)

0.32

How much salt do you think you consume?

Too much

27.9

30.1

1.10 (0.89–1.35)

0.37

Maximum salt consumption recommendation?

Correctly identified as <6 g

18.2

28.7

1.53 (1.19–1.96)

0.001

High salt cause serious health problems?

Yes

95.0

95.3

1.0 (0.97–1.02)

0.76

How important is lowering salt in your diet?

Important

63.7

78.2

1.23 (1.13–1.34)

<0.001

Do you do anything to regularly control your salt intake?

Yes

63.3

60.1

0.94 (0.85–1.04)

0.22

Do you avoid processed foods?

Yes

44.2

35.3

0.80 (0.68–0.94)

0.006

Do you check food labels?

Yes

30.0

24.5

0.77 (0.62–0.95)

0.02

Do you buy low salt alternatives?

Yes

33.9

32.0

0.94 (0.78–1.13)

0.48

Do you use spices?

Yes

4.8

28.3

5.83 (3.70–9.20)

<0.001

Do you avoid eating out

Yes

20.8

34.4

1.58 (1.26–1.99)

<0.001

  1. Data shows unadjusted prevalence percentage and adjusted prevalence ratio (95 % confidence intervals) as calculated using a modified Poisson regression for unmatched data and a generalized estimating equation for the matched data