Knowledge, attitudes and behaviours related to dietary salt among adults in the state of Victoria, Australia 2015.
Knowledge, attitudes and behaviours related to dietary salt among adults in the state of Victoria, Australia 2015.
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DOI：
10.1186/s12889-017-4451-0
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发表时间：
2017-05-30
影响因子：
4.5
通讯作者：
Nowson CA
中科院分区：
文献类型：
--
作者：
Grimes CA;Kelley SJ;Stanley S;Bolam B;Webster J;Khokhar D;Nowson CA
关于消费者与盐有关的知识、态度和行为的信息可用于宣传和教育活动，并作为监测知识、态度和行为随时间变化的基线措施。本研究的目的是确定维多利亚州成年人与盐摄入量相关的KABs。在维多利亚州18-65岁成年人中进行的横断面调查。从位于墨尔本和基隆的购物中心招募参与者，并通过在线方法（Facebook和消费者研究小组）完成在线调查，评估与膳食盐相关的KAB。使用描述性统计量（平均值（SD）或n（%））报告调查结果。共有2398名参与者提供了有效的调查（平均年龄43岁（SD 13），57%为女性）。大多数（80%）出生在澳大利亚，63%是主要的家庭杂货店购物者。大多数人（89%）意识到与高盐摄入量相关的健康风险。83%的人认为澳大利亚人吃盐太多。四分之三（75%）的人正确地将加工食品中的盐确定为饮食中盐的主要来源。不到三分之一（29%）的参与者认为他们自己的盐摄入量超过了饮食建议，只有28%的人能够正确确定盐的最大推荐每日摄入量。不到一半（46%）的参与者担心食物中的盐含量。近三分之二（61%）的参与者认为，应该有法律限制添加到加工食品中的盐的量，58%的人认为，外出就餐时很难找到低盐的选择。这项研究的结果作为维多利亚州成年人与盐摄入量相关的KABs的基线评估，可用于评估盐相关KABs随时间的变化。公众对盐的关注程度很低，因为许多人仍然不知道自己的盐摄入量。人们对盐摄入过量的认识提高，低盐食品的供应增加，可能会减少人口的盐摄入量。本文的在线版本（doi：10.1186/s12889-017-4451-0）包含补充材料，可供授权用户使用。
Information on consumer’s knowledge, attitudes and behaviours (KABs) related to salt can be used to inform awareness and education campaigns and serve as a baseline measure to monitor changes in KABs over time. The aim of this study was to determine KABs related to salt intake among Victorian adults. Cross-sectional survey conducted in Victorian adults aged 18–65 years. Participants were recruited from shopping centres located in Melbourne and Geelong and via online methods (Facebook and Consumer Research Panel) to complete an online survey assessing KABs related to dietary salt. Descriptive statistics (mean (SD) or n (%)) were used to report survey findings. A total of 2398 participants provided a valid survey (mean age 43 years (SD 13), 57% female). The majority (80%) were born in Australia and 63% were the main household grocery shopper. The majority (89%) were aware of the health risks associated with a high salt intake. Eighty three percent believed that Australians eat too much salt. Three quarters (75%) correctly identified salt from processed foods as being the main source of salt in the diet. Less than a third (29%) of participants believed their own individual salt intake exceeded dietary recommendations and only 28% could correctly identify the maximum recommended daily intake for salt. Just under half (46%) of participants were concerned about the amount of salt in food. Almost two thirds (61%) of participants believed that there should be laws which limit the amount of salt added to manufactured foods and 58% agreed that it was difficult to find lower salt options when eating out. The findings of this study serve as a baseline assessment of KABs related to salt intake in Victorian adults and can be used to assess changes in salt related KABs over time. Public concern about salt is low as many people remain unaware of their own salt intake. An increased awareness of the excessive amount of salt consumed and increased availability of lower salt foods are likely to reduce population salt intake. The online version of this article (doi:10.1186/s12889-017-4451-0) contains supplementary material, which is available to authorized users.