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

Table 6 Salt-related practices among the study population ⁱ⁾

	Germany	Greece	Poland	Slovenia	Sri Lanka	Taiwan	Total
Respondents who indicated to add always/more than half of the time salt/sauces on the plate [% (n)]
Salt	47.4 (171)^a,c	60.8 (245)^b	55.4 (268)^a,b	39.0 (156)^c,e	23.5 (94)^d	31.9 (128)^d,e	43.4 (1062)
Soya sauce	6.4 (21)^a	2.0 (8)^b,c	5.4 (26)^a,b	1.8 (7)^c	-ⁱⁱ⁾	28.5 (114)^d	7.3 (176)
Other sauces	10.8 (34)^a	17.4 (70)^a,b	23.8 (115)^b	12.0 (48)^a	-ⁱⁱ⁾	16.2 (65)^a,b	16.6 (332)
Respondents who indicated to add always/more than half of the time salt/sauces when cooking/preparing snacks [% (n)]
Salt	90.8 (324)^a	64.8 (258)^b	63.8 (306)^b	89.4 (321)^a,c	82.4 (285)^c	49.0 (175)^d	72.7 (1669)
Stock	10.3 (35)^a	21.6 (86)^b	9.8 (47)^a	20.9 (75)^b	12.1 (42)^a	12.3 (44)^a	14.4 (329)
Soya sauce	8.7 (29)^a	1.3 (5)^b	2.9 (14)^b	1.9 (7)^b	12.1 (42)^a	25.2 (90)^c	8.2 (187)
Other sauces	10.0 (30)^a,b,c	15.3 (61)^a,b	16.5 (79)^a	9.2 (33)^b,c	12.1 (42)^a,b,c	7.6 (27)^c	12.2 (272)
Respondents who reported to check nutrition declaration on food packages for salt content [% (n)]
Always	3.8 (14)^a,b	4.5 (18)^a,b	3.1 (15)^a	2.3 (9)^a	5.3 (21)^a,b	8.7 (35)^b	4.6 (112)
Sometimes	27.9 (102)^a	28.8 (116)^a	33.5 (162)^a	29.0 (116)^a	29.3 (117)^a	47.6 (191)^b	32.8 (804)
Rarely/never	68.3 (250)^a	66.7 (269)^a	63.4 (306)^a	68.8 (275)^a	65.4 (261)^a	43.6 (175)^b	62.6 (1536)

ⁱ⁾ Countries with non-significant differences are denoted with the same letter; those with significant differences are denoted with different letters
ⁱⁱ⁾ This category has not been used for comparisons because its column proportion is equal to zero or one

ISSN: 2049-3258