Table 2 Participants’ beliefs and knowledge regarding recommendations, dietary sources and disease-risk relationships related to salt ⁱ⁾

 Salt recommendations

17.2 (63)^a

7.7 (31)^b

17.1 (83)^a

24.0 (96)^a

5.8 (23)^b

8.5 (34)^b

13.4 (330)

 Amount of salt recommended (5–6 g/d)

9.3 (34)^a

3.7 (15)^b,c

8.5 (41)^a,b

10.3 (41)^a

2.3 (9)^c

5.0 (20)^a,b,c

6.5 (160)

 Children should consume less salt than adults

75.4 (276)^a

55.1 (222)^b

82.6 (398)^a

76.8 (307)^a

50.0 (200)^b

81.0 (325)^a

70.5 (1728)

 Salt added during cooking

21.4 (74)^a

31.8 (128)^b,c

25.5 (123)^a,b

36.5 (146)^c

62.2 (248)^d

48.9 (196)^e

37.6 (915)

 Sauce/stock added during cooking

5.8 (20)^a,c

5.2 (21)^a,b

8.1 (39)^a

1.8 (7)^b

2.8 (11)^b,c

4.7 (19)^a,b

4.8 (117)

 Salt added at the table

4.3 (15)^a,d

18.4 (74)^b

5.6 (27)^a

6.3 (25)^a,c

11.3 (45)^b,c

1.5 (6)^d

7.9 (192)

 Sauce added at the table

5.5 (19)^a

3.2 (13)^a,b

3.1 (15)^a,b

1.0 (4)^b

0.5 (2)^b,c

2.2 (9)^a,b

2.6 (62)

 Salt in processed foods

33.0 (114)^a

18.4 (74)^b

9.1 (44)^c

14.0 (56)^b,c

1.8 (7)^d

2.7 (11)^d

12.6 (306)

 Salt naturally occurring in foods

29.9 (103)^a,c

23.1 (93)^a

48.7 (235)^b

40.5 (162)^b

21.6 (86)^a

39.9 (160)^b,c

34.5 (839)

 Kidney stones

38.6 (141)^a

52.1 (210)^b

52.6 (254)^b

41.0 (164)^a

33.8 (133)^a

68.0 (272)^c

48.0 (1174)

 Obesity

24.9 (90)^a

45.9 (185)^b

54.1 (262)^b

49.0 (196)^b

24.1 (95)^a

50.5 (202)^b

42.2 (1030)

 Hypertension

59.9 (218)^a

84.6 (341)^b

64.4 (311)^a

60.3 (241)^a

63.8 (252)^a

75.5 (302)^c

68.1 (1665)

 Osteoporosis

9.6 (34)^a

10.9 (44)^a,b

12.2 (59)^a,b

12.5 (50)^a,b

17.5 (69)^b

27.8 (111)^c

15.1 (367)

 Stomach cancer

11.7 (42)^a

4.7 (19)^b

20.3 (98)^c,d

25.4 (101)^c,e

14.5 (57)^a,d

34.5 (138)^e

18.7 (455)