Neela Bhana1, Jennifer Utter2, Helen Eyles2,3. 1. Epidemiology and Biostatistics, School of Population Health, Tamaki Campus, University of Auckland, 261 Morrin Road, Auckland, 1072, New Zealand. n.bhana@auckland.ac.nz. 2. Epidemiology and Biostatistics, School of Population Health, Tamaki Campus, University of Auckland, 261 Morrin Road, Auckland, 1072, New Zealand. 3. National Institute for Health Innovation, School of Population Health, Tamaki Campus, University of Auckland, 261 Morrin Road, Auckland, 1072, New Zealand.
Abstract
PURPOSE OF REVIEW: The purpose of this review was to examine the knowledge, attitudes and behaviours (KAB) related to dietary salt intake among adults in high-income countries. RECENT FINDINGS: Overall (n = 24 studies across 12 countries), KAB related to dietary salt intake are low. While consumers are aware of the health implications of a high salt intake, fundamental knowledge regarding recommended dietary intake, primary food sources, and the relationship between salt and sodium is lacking. Salt added during cooking was more common than adding salt to food at the table. Many participants were confused by nutrition information panels, but food purchasing behaviours were positively influenced by front of package labelling. Greater emphasis of individual KAB is required from future sodium reduction programmes with specific initiatives focusing on consumer education and awareness raising. By doing so, consumers will be adequately informed and empowered to make healthier food choices and reduce individual sodium intake.
PURPOSE OF REVIEW: The purpose of this review was to examine the knowledge, attitudes and behaviours (KAB) related to dietary salt intake among adults in high-income countries. RECENT FINDINGS: Overall (n = 24 studies across 12 countries), KAB related to dietary salt intake are low. While consumers are aware of the health implications of a high salt intake, fundamental knowledge regarding recommended dietary intake, primary food sources, and the relationship between salt and sodium is lacking. Salt added during cooking was more common than adding salt to food at the table. Many participants were confused by nutrition information panels, but food purchasing behaviours were positively influenced by front of package labelling. Greater emphasis of individual KAB is required from future sodium reduction programmes with specific initiatives focusing on consumer education and awareness raising. By doing so, consumers will be adequately informed and empowered to make healthier food choices and reduce individual sodium intake.
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