Knowledge, attitude and behaviour of university students regarding salt and iodine: a multicentre cross-sectional study in six countries in Europe and Asia

Table 5 Types of salt used by the study population ⁱ⁾

Country	Iodised table salt	Non-iodised table salt	Οther types ⁱⁱ⁾	Do not know	Do not use salt
	% (n)
Germany	40.7 (137)^a	19.3 (65)^a	21.7 (73)^a,c,e	17.2 (58)^a	1.2 (4)^a
Greece	36.2 (146)^a,b	2.0 (8)^b	14.1 (57)^a,b,d	45.4 (183)^b,d	2.2 (9)^a
Poland	28.5 (138)^b,d	3.9 (19)^b	26.7 (129)^c	38.4 (186)^b	2.5 (12)^a
Slovenia	42.3 (169)^a	5.3 (21)^b	10.3 (41)^d	41.5 (166)^b,d	0.8 (3)^a
Sri Lanka	73.5 (294)^c	3.3 (13)^b	13.8 (55)^b,d,e	9.5 (38)^c	0.0 (0)ⁱⁱⁱ⁾
Taiwan	21.8 (87)^d	3.3 (13)^b	25.3 (101)^c,f	48.5 (194)^d	1.3 (5)^a
Total	40.1 (971)	5.7 (139)	18.8 (456)	34.0 (825)	1.4 (33)

ⁱ⁾ Countries with non-significant differences are denoted with the same letter; those with significant differences are denoted with different letters
ⁱⁱ⁾” other types” included salt with added iodine, fluoride and folic acid, rock salt such as Himalayan salt, low sodium salt, sea salt including Fleur de Sel, Piran salt, salt with potassium and magnesium, and pepper salt
ⁱⁱⁱ⁾ This category is not used in comparisons because its column proportion is equal to zero or one

ISSN: 2049-3258