Skip to main content Accessibility help

We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.

Close cookie message
×
Home
  • Home
Hostname: page-component-559fc8cf4f-sbc4w Total loading time: 0.27 Render date: 2021-02-27T16:00:39.426Z Has data issue: true Feature Flags: { "shouldUseShareProductTool": true, "shouldUseHypothesis": true, "isUnsiloEnabled": true, "metricsAbstractViews": false, "figures": false, "newCiteModal": false, "newCitedByModal": true }
EnglishFrançais
Public Health Nutrition Public Health Nutrition

Article contents

A survey of Chinese consumers’ knowledge, beliefs and behavioural intentions regarding salt intake and salt reduction

Published online by Cambridge University Press:  13 January 2020

Si Chen ,
Liran Christine Shan ,
Wanting Tao ,
Ting Lu ,
Áine Regan ,
Hongwei Han ,
Lixia Guo ,
Taotao Deng  and
Patrick Wall
Si Chen
Affiliation:
Risk Communication Division, China National Center for Food Safety Risk Assessment, Building 2, 37 Guangqu Road, Chaoyang District, Beijing, People’s Republic of China
Liran Christine Shan
Affiliation:
School of Public Health, Physiotherapy and Sports Science, University College Dublin, Belfield, Dublin 4, Republic of Ireland
Wanting Tao
Affiliation:
Risk Communication Division, China National Center for Food Safety Risk Assessment, Building 2, 37 Guangqu Road, Chaoyang District, Beijing, People’s Republic of China
Ting Lu
Affiliation:
School of Public Health, Physiotherapy and Sports Science, University College Dublin, Belfield, Dublin 4, Republic of Ireland
Áine Regan
Affiliation:
Teagasc Ashtown Food Research Centre, Scribbletown, Republic of Ireland
Hongwei Han
Affiliation:
Risk Communication Division, China National Center for Food Safety Risk Assessment, Building 2, 37 Guangqu Road, Chaoyang District, Beijing, People’s Republic of China
Lixia Guo
Affiliation:
Risk Communication Division, China National Center for Food Safety Risk Assessment, Building 2, 37 Guangqu Road, Chaoyang District, Beijing, People’s Republic of China
Taotao Deng
Affiliation:
National Nutrition Division, China National Center for Food Safety Risk Assessment, Beijing, People’s Republic of China
Patrick Wall
Affiliation:
School of Public Health, Physiotherapy and Sports Science, University College Dublin, Belfield, Dublin 4, Republic of Ireland
Corresponding
E-mail address:
chensi@cfsa.net.cn
liran.shan@ucdconnect.ie
Get access
Rights & Permissions[Opens in a new window]

Abstract

Objective:

Globally, China is among the ‘saltiest’ nations. In order to support current nationwide salt reduction initiatives, we investigated Chinese consumers’ knowledge, beliefs and behaviours related to salt intake and salt reduction.

Design:

A cross-sectional face-to-face survey was carried out, focusing on salt knowledge, beliefs and behaviours related to salt intake and salt reduction, perceptions of salt reduction responsibility and support for different national strategies.

Setting:

The survey was carried out in China mainland.

Participants:

Consumers (n 2444) from six of seven major geographical regions in China participated in the survey. After data cleaning, a sample of 2430 was included in the final analysis.

Results:

A majority of Chinese consumers believed that salt added during home cooking was the biggest contributor to their salt intake. Knowledge gaps existed in the awareness of salt hidden in certain foods and flavouring products. Chinese consumers in general were interested in lowering their salt intake. They were aware of salt reduction tools, but the adoption level was low. Consumers expressed strong support for promotion of salt-restriction spoons and public education, but not fiscal policies (e.g. salt-related tax or subsidies). In terms of individual differences, education status demonstrated a substantial impact on salt reduction knowledge and behaviour.

Conclusions:

There is still big room to ‘shake’ Chinese consumers’ salt habit. The present study provides important evidence and consumer insights to support China’s efforts to meet its salt reduction targets.

Keywords

Salt Salt reduction China Consumer survey Public opinion
Type
Research paper
Information
Public Health Nutrition , Volume 23 , Issue 8 , June 2020 , pp. 1450 - 1459
Copyright
© The Authors 2020

Access options

Get access to the full version of this content by using one of the access options below.
If you should have access and can't see this content please contact technical support.

Footnotes

†

First co-authorship.

References

World Health Organization (2016) Salt reduction. http://www.who.int/news-room/fact-sheets/detail/salt-reduction (accessed January 2019).Google Scholar
Zhai, F & Yang, X (2006) Report of National Nutrition and Health Survey of China Residents in 2012, Part 2 – Diet and Nutrition Intake. Beijing: People’s Health Press.Google Scholar
Hipgrave, DB, Chang, SY, Li, XWet al. (2016) Salt and sodium intake in China. JAMA 315, 703–705.CrossRefGoogle ScholarPubMed
Shao, S, Hua, YC, Yang, Yet al. (2017) Salt reduction in China: a state-of-the-art review. Risk Manag Healthc Policy 10, 17–28.CrossRefGoogle ScholarPubMed
Afshin, A, Sur, PJ, Fay, KAet al. (2019) Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet 393, 1958–1972.CrossRefGoogle Scholar
Zandstra, EH, Lion, R & Newson, RS (2016) Salt reduction: moving from consumer awareness to action. Food Qual Prefer 48, 376–381.CrossRefGoogle Scholar
Xi, B, Hao, Y & Liu, F (2014) Salt reduction strategies in China. Lancet 383, 1128.CrossRefGoogle ScholarPubMed
Xu, JW, Wang, MB, Chen, YYet al. (2014) Estimation of salt intake by 24-hour urinary sodium excretion: a cross-sectional study in Yantai, China. BMC Public Health 14, 136.CrossRefGoogle ScholarPubMed
Zhang, Y, Wang, J, Wang, J (2017) The challenges of online meal ordering platforms: website design and credibility, customers’ trust, and food safety. In Advances in Communication of Design. Proceedings of 2017 International Conference on Applied Human Factors and Ergonomics (AHFE 2017), pp. 115–125 [Ho, A, editor]. Cham: Springer International Publishing AG.Google Scholar
Cho, M, Bonn, MA & Li, J (2019) Differences in perceptions about food delivery apps between single-person and multi-person households. Int J Hosp Manag 77, 108–116.CrossRefGoogle Scholar
Chinese Nutrition Society (2016) National Nutrition Week. http://health.people.com.cn/GB/26466/401878/404200/404223/index.html (accessed January 2019).Google Scholar
He, FJ, Zhang, PH, Li, Yet al. (2018) Action on Salt China. Lancet 392, 7–9.CrossRefGoogle ScholarPubMed
Chinese Center for Disease Control and Prevention (2018) China for the First Time Proposed Strategies for Salt Reduction in the Food Industry. http://m.chinacdc.cn/xwzx/zxdt/201804/t20180425_168559.html (accessed January 2019).Google Scholar
Chen, J, Tian, Y, Liao, YXet al. (2013) Salt-restriction-spoon improved the salt intake among residents in China. PLoS One 8, e78963.CrossRefGoogle ScholarPubMed
You, K, Zhang, Y, Wang, JLet al. (2013) Investigation of the use of low sodium salt and salt-restriction tools among residents in Shunyi District, Beijing. Chin J Public Health 29, 1448–1449.Google Scholar
Dong, WL, Lv, WW, Kang, Met al. (2011) The use of salt restriction spoons among Beijing urban residents in 2011. Chin J Prev Med 45, 952–953.Google Scholar
Cai, Z & Chen, T (2011) Effect assessment of salt reduction intervention among residents in Baoshan district, Shanghai. Chin J Health Educ 27, 571–573.Google Scholar
Newson, RS, Elmadfa, I, Biro, Get al. (2013) Barriers for progress in salt reduction in the general population. An international study. Appetite 71, 22–31.CrossRefGoogle ScholarPubMed
Regan, A, Potvin Kent, M, Raats, Met al. (2017) Applying a consumer behaviour lens to salt reduction initiatives. Nutrients 9, 901–910.CrossRefGoogle ScholarPubMed
Liu, Y, Li, HY, Hong, STet al. (2015) Salt reduction and hypertension in China: a concise state-of-the-art review. Cardiovasc Diagn Ther 5, 191–196.Google ScholarPubMed
Zhang, J, Astell-Burt, T, Seo, DCet al. (2014) Multilevel evaluation of ‘China Healthy Lifestyles for All’, a nationwide initiative to promote lower intakes of salt and edible oil. Prev Med 67, 210–215.CrossRefGoogle ScholarPubMed
Wang, X, Li, M, Ding, Jet al. (2015) Evaluation on a mass campaign for salt control in Shanghai: knowledge and behaviour improvements on restricted salt usage. J Environ Occup Med 32, 22–26.Google Scholar
National Bureau of Statistics of the People’s Republic of China (2011) Tabulation on the 2010 Population Census of the People’s Republic of China. http://www.stats.gov.cn/tjsj/pcsj/rkpc/6rp/indexch.htm (accessed January 2019).Google Scholar
Select Statistics (n.d.) Population Proportion – Sample Size Online Calculator. https://select-statistics.co.uk/calculators/sample-size-calculator-population-proportion/ (accessed May 2019).Google Scholar
Sarmugam, R & Worsley, A (2014) Current levels of salt knowledge: a review of the literature. Nutrients 6, 5534–5559.CrossRefGoogle ScholarPubMed
Regan, A, Shan, CL, Wall, Pet al. (2016) Perspectives of the public on reducing population salt intake in Ireland. Public Health Nutr 19, 1327–1335.CrossRefGoogle ScholarPubMed
Statista (2018) Statista Global Consumer Survey. Online food delivery. China. https://www.statista.com/outlook/374/117/online-food-delivery/china (accessed January 2019).Google Scholar
China Internet Watch (2018) China Online Food Delivery Market in Q4 2017, Led By Ele.me & Baidu Waimai. https://www.chinainternetwatch.com/23419/online-food-delivery-q4-2017/ (accessed January 2019).Google Scholar
Branstorm, R & Brandberg, Y (2010) Health risk perception, optimistic bias, and personal satisfaction. Am J Health Behav 34, 197–205.Google Scholar
Unilever (2017) Are You Eating Too Much Salt? http://www.saltcalculator.co.za/ (accessed January 2019).Google Scholar
Unilever (2017) Salt Test (‘Yan Ce Shi’). http://www.yanceshi.com/ (accessed Januray 2019).Google Scholar
Ajzen, I (2011) The theory of planned behaviour: reactions and reflections. Psychol Health 26, 1113–1127.CrossRefGoogle ScholarPubMed
Prochaska, JO & Velicer, WF (1997) The transtheoretical model of health behavior change. Am J Health Promot 12, 38–48.CrossRefGoogle ScholarPubMed
Willems, AA, van Hout, DHA, Zijlstra, Net al. (2014) Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups. Public Health Nutr 17, 1130–1137.CrossRefGoogle ScholarPubMed
Li, N, Prescott, J, Wu, Yet al. (2009) The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China. Br J Nutr 101, 1088–1093.CrossRefGoogle ScholarPubMed
Lu, CH, Tang, ST, Lei, YXet al. (2015) Community-based interventions in hypertensive patients: a comparison of three health education strategies. BMC Public Health 15, 33.CrossRefGoogle ScholarPubMed
He, FJ, Wu, Y, Feng, XXet al. (2015) School based education programme to reduce salt intake in children and their families (School-EduSalt): cluster randomised controlled trial. BMJ 350, h770.CrossRefGoogle ScholarPubMed
Liu, RD, Hoefkens, C & Verbeke, W (2015) Chinese consumers’ understanding and use of a food nutrition label and their determinants. Food Qual Prefer 41, 103–111.CrossRefGoogle Scholar
European Food Information Council (2018) Global Update on Nutrition Labelling (the 2018 Edition). https://www.eufic.org/images/uploads/healthy-living/Executive-Summary-GUNL-2018-V2.pdf (accessed June 2019).Google Scholar
Chen, J, Liao, Y, Li, Zet al. (2013) Determinants of salt-restriction-spoon using behavior in China: application of the health belief model. PLoS One 8, e83262.CrossRefGoogle ScholarPubMed

Full text views

Full text views reflects PDF downloads, PDFs sent to Google Drive, Dropbox and Kindle and HTML full text views.

Total number of HTML views: 25
Total number of PDF views: 104 *
View data table for this chart

* Views captured on Cambridge Core between 13th January 2020 - 27th February 2021. This data will be updated every 24 hours.

1 Cited by

Send article to Kindle

To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

A survey of Chinese consumers’ knowledge, beliefs and behavioural intentions regarding salt intake and salt reduction
Available formats
×

Send article to Dropbox

To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

A survey of Chinese consumers’ knowledge, beliefs and behavioural intentions regarding salt intake and salt reduction
Available formats
×

Send article to Google Drive

To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

A survey of Chinese consumers’ knowledge, beliefs and behavioural intentions regarding salt intake and salt reduction
Available formats
×
×

Reply to: Submit a response

Your details

Conflicting interests

Do you have any conflicting interests? *