PS-P14-5: THE LINK BETWEEN SALT KNOWLEDGE, SALT REDUCTION AWARENESS AND SALT REDUCTION BEHAVIOR

Abstract

Objective: The effects of salt on health are well known. However, salt intake is still high in Japan and the number of hypertensive patients is increasing. Therefore, we investigated the association between knowledge, awareness, and behavior towards salt among university students. Design and Methods: 72 university students (11 males and 61 females) from the Department of Nutrition (group N) and 70 university students (10 males and 60 females) from other departments than nutrition (group O) was included in the study. Knowledge and awareness of salt and their behavior were investigated using questionnaires and a salt checklist. Results: In terms of knowledge of salt, the target amount of salt intake (g/day) was answered as 7.2 ± 0.6 in group N and 15.0 ± 13.9 in group O, with no significant difference. When the target amount of 7–8 g/day of the Japanese Dietary Reference Intakes was used as the correct answer range, the percentage of correct answers was 86% in group N and 10% in group O (p < 0.001). The correct answer rate for seasonings with high salt content was 86% in group N and 27% in group O (p < 0.0001). There was no significant difference in the percentage of correct answers for low-salt condiments. The percentage of correct answers for diseases associated with salt intake was significantly higher in group N. The proportion with low-salt awareness was significantly higher in group N (p < 0.0001). The total score on the salt checklist was 10.7 ± 3.0 in group N and 13.4 ± 4.7 in group O (p < 0.0005). Conclusion: The students from the Department of Nutrition had a higher level of salt reduction awareness, more knowledge about salt and a lower total score on the salt checklist. Medical and food knowledge may be useful in linking salt reduction knowledge with awareness and behavior.