Knowledge, attitudes, and practices toward dietary salt intake among adults in Haiphong, Vietnam 10.55131/jphd/2024/220107

Main Article Content

Duc Cap Minh
Mai Luong Vu Ngoc
Tham Nguyen Thi
Hoa Ho Van
Tan Chu Khac

Abstract

Excessive salt intake is a significant contributor to hypertension and cardiovascular diseases. Data on knowledge, attitudes, and practices relating to salt consumption in Vietnam are currently insufficient. This community-based cross-sectional study evaluated the knowledge, attitudes, and practices related to dietary salt intake among 400 Vietnamese adults. Data were collected through face-to-face interviews. Only 28.2% of participants demonstrated good knowledge, 40.5% had positive attitudes, and 42.5% exhibited good practices toward dietary salt intake. The percentage of participants who frequently checked information about the amount of salt in food and stated that it often influenced their purchasing decisions is around 40%. Additionally, 52% of participants often try to buy “low-salt” food. Most participants frequently add salt to their food when preparing and cooking (94.8%), add salt to food at the table (84%), and use spices for cooking (97%). Among the participants, 63.8% claimed to be attempting to reduce their salt intake in their daily diet. Multivariate logistic regression analysis showed that age, knowledge, and attitudes were associated with good salt-related practices. A communication program should be implemented to improve people’s knowledge and attitudes to reduce salt intake in the community.

Article Details

How to Cite
1.
Cap Minh D, Luong Vu Ngoc M, Nguyen Thi T, Ho Van H, Chu Khac T. Knowledge, attitudes, and practices toward dietary salt intake among adults in Haiphong, Vietnam: 10.55131/jphd/2024/220107. J Public Hlth Dev [Internet]. 2024 Jan. 19 [cited 2024 Apr. 19];22(1):80-92. Available from: https://he01.tci-thaijo.org/index.php/AIHD-MU/article/view/266470
Section
Original Articles
Author Biographies

Duc Cap Minh, Faculty of Public Health, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Faculty of Public Health, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Mai Luong Vu Ngoc, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Tham Nguyen Thi, Faculty of Public Health, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Faculty of Public Health, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Hoa Ho Van, Laval University, Quebec, Canada

Laval University, Quebec, Canada

Tan Chu Khac, Faculty of Public Health, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

Faculty of Public Health, Haiphong University of Medicine and Pharmacy, Haiphong, Vietnam

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