Huang Zeying, Zeng Di
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Centre for Global Food and Resources, The University of Adelaide, Adelaide, SA 5005, Australia.
Int J Environ Res Public Health. 2021 Jan 8;18(2):445. doi: 10.3390/ijerph18020445.
China has the highest mortality rate caused by diseases and conditions associated with its high-salt diet. Since 2016, China has initiated a national salt reduction campaign that aims at promoting the usage of salt information on food labels and salt-restriction spoons and reducing condiment and pickled food intake. However, factors affecting individuals' decisions to adopt these salt reduction measures remain largely unknown. By comparing the performances of logistic regression, stepwise logistic regression, lasso logistic regression and adaptive lasso logistic regression, this study aims to fill this gap by analyzing the adoption behaviour of 1610 individuals from a nationally representative online survey. It was found that the practices were far from adopted and only 26.40%, 22.98%, 33.54% and 37.20% reported the adoption of labelled salt information, salt-restriction spoons, reduced condiment use in home cooking and reduced pickled food intake, respectively. Knowledge on salt, the perceived benefits of salt reduction, participation in nutrition education and training programs on sodium reduction were positively associated with using salt information labels. Adoption of the other measures was largely explained by people's awareness of hypertension risks and taste preferences. It is therefore recommended that policy interventions should enhance Chinese individuals' knowledge of salt, raise the awareness of the benefits associated with a low-salt diet and the risks associated with consuming excessive salt and reshape their taste choices.
中国因与高盐饮食相关的疾病和状况导致的死亡率最高。自2016年以来，中国启动了一项全国性的减盐运动，旨在推广食品标签上的盐信息和限盐勺的使用，并减少调味品和腌制食品的摄入量。然而，影响个人采取这些减盐措施决策的因素在很大程度上仍不为人知。通过比较逻辑回归、逐步逻辑回归、套索逻辑回归和自适应套索逻辑回归的表现，本研究旨在通过分析来自一项具有全国代表性的在线调查的1610名个体的采用行为来填补这一空白。研究发现，这些做法远未得到采用，分别只有26.40%、22.98%、33.54%和37.20%的人报告采用了标签盐信息、限盐勺、减少在家烹饪中使用调味品以及减少腌制食品摄入量。关于盐的知识、对减盐益处的认知、参与减钠营养教育和培训项目与使用盐信息标签呈正相关。人们对高血压风险的认知和口味偏好很大程度上解释了对其他措施的采用情况。因此，建议政策干预应增强中国个体对盐的认识，提高对低盐饮食相关益处和高盐摄入相关风险的认识，并重塑他们的口味选择。
