ArticleFoods (Basel, Switzerland)2025
Dietary Salt-Related Knowledge, Attitudes and Behaviors in Healthy and Hypertensive Turkish Adults from Food Choice Perspective.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Interplay between sports nutrition knowledge, lifestyle factors, and body mass index among regularly exercising university students: a cross-sectional study.BMC sports science, medicine & rehabilitation · 2026Article
- Knowledge, Perceived Barriers, and Whole-Grain Bread Consumption among University Students in Southwest Iran in the 2024-2025 Academic Year: A Cross-Sectional Study.Health science reports · 2026Article
- Intention to reduce dietary salt and its influencing factors in middle-aged and older hypertensive patients: a theory of planned behavior-based cross-sectional study.Frontiers in public health · 2026Article
- Knowledge, attitudes, and behaviors related to salt and their association with 24-hour urinary sodium excretion in hypertensive patients.Hypertension research : official journal of the Japanese Society of Hypertension · 2025Article
- Food Choice, Nutrition, and Public Health.Foods (Basel, Switzerland) · 2025Article
- Salt Intake in Malaysia: A Population-Based Study of Knowledge, Attitudes, and Practices Among Adults.Inquiry : a journal of medical care organization, provision and financingArticle
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Authors and funding
2 authors.
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Abstract
Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs in Turkey. This cross-sectional study was conducted on 415 adults in a hospital in Turkey. A structured questionnaire assessing salt-related KABs was administered, and blood pressure was measured. The majority of participants were aware of the health risks associated with high salt intake. Higher overall attitude scores increased the odds of performing most behaviors to reduce salt, except for checking food labels, using spices instead of salt, and purchasing foods labeled as low-sodium, by almost three-fold. These results suggest that both normotensive and hypertensive adults need to improve their knowledge of the health effects and dietary sources of salt, and how to reduce it. Salt-related KABs were not found to be aligned with all positive attitudes toward salt consumption; this indicates the need for regulations that operate independently of public perceptions, such as policies for reducing salt in the food industry and making reduced-salt products more affordable to encourage healthier food choices.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.