Key result
Recognition that processed foods are the main sodium source reached ~57%, but advice for hypertensives dropped.
Why the study?
Changes in consumer knowledge, attitudes, and behaviors related to sodium reduction over time were not well described.
Cross-Sectional (n=7,796)
Absolute Event Rate: 57% vs 54%
p-value: p=0.04
While consumer knowledge and behaviors regarding sodium reduction slightly improved from 2012 to 2015, reported health professional advice to reduce sodium among hypertensive patients significantly decreased.
Declining professional sodium advice among hypertensives merits monitoring; leaves open whether awareness gains can offset reduced counseling without targeted interventions.
PURPOSE: To describe changes in consumer knowledge, attitudes, and behaviors related to sodium reduction from 2012 to 2015. DESIGN: A cross-sectional analysis using 2 online, national research panel surveys. SETTING: United States. PARTICIPANTS: A total of 7796 adults (18+ years). MEASURES: Sodium-related knowledge, attitudes, and behaviors. ANALYSIS: tests were used to examine differences by survey year and hypertensive status. RESULTS: Despite the lack of temporal changes observed in respondent characteristics (mean age: 46 years, 67% were non-Hispanic white, and 26% reported hypertension), some changes were found in the prevalence of sodium-related knowledge, attitudes, and behaviors. The percentage of respondents who recognized processed foods as the major source of sodium increased from 54% in 2012 to 57% in 2015 ( P = .04), as did the percentage of respondents who buy or choose low/reduced sodium foods, from 33% in 2012 to 37% in 2015 ( P = .016). In contrast, the percentage of self-reported receipt of health professional advice among persons with hypertension decreased from 59% in 2012 to 45% in 2015 ( P < .0001). Other sodium-related knowledge, attitudes, and behaviors did not change significantly during 2012 to 2015. CONCLUSION: In recent years, some positive changes were observed in sodium-related knowledge and behaviors; however, the decrease in reported health professional advice to reduce sodium among respondents with hypertension is a concern.
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John et al. (2016) reported a cross-sectional. Survey year 2015 vs. Survey year 2012 was evaluated on Recognition of processed foods as the major source of sodium (p=0.04). Between 2012 and 2015, US adults' recognition of processed foods as the major sodium source increased from 54% to 57% (P=0.04), but reported health professional advice for hypertensives decreased.
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