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Vitamins and Minerals (Poster Session)

(P30-032-25) Dietary Sodium and Potassium Intake, Sources, and Salt-Related Knowledge, Attitude, and Behavior Among Rural Adults in Four Provinces of China: A Cross-Sectional Study

Monday, June 2, 2025
12:45 PM - 1:45 PM ET
Location: Poster Board E-28

    Presenting Author(s)

  • BW

    Beike Wu

    Harbin Medical University
    Harbin, Heilongjiang, China (People's Republic)

    • Co-Author(s)

  • JX

    Jianwei Xu

    National Center for Chronic and Noncommunicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, China (People's Republic)

  • ZL

    Zhifang Li

    Changzhi Medical College, China (People's Republic)

  • Anqi Ge, PhD (she/her/hers)

    lecturer
    Harbin Medical University, School of Public Health
    Harbin, Heilongjiang, China (People's Republic)

  • ML

    Min Liu

    National Center for Chronic and Noncommunicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, China (People's Republic)

  • Yuze Xin, Graduate Student

    Master Candidate
    Harbin Medical University, School of Public Health
    Haerbin, China (People's Republic)

  • SP

    Shuangjie Peng

    Harbin Medical University, School of Public Health, Heilongjiang, China (People's Republic)

  • QL

    Qing Li

    National Center for Chronic and Noncommunicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, China (People's Republic)

  • Tengyi Wang, Master of Public Health (he/him/his)

    PhD Candidate
    Harbin Medical University, School of Public Health, China (People's Republic)

  • XY

    Xuejun Yin

    Chinese Academy of Medical Sciences and Peking Union Medical College, China (People's Republic)

  • XL

    Xinyan Liu

    Harbin Medical University, School of Public Health, China (People's Republic)

  • JZ

    Jing Zhang

    Harbin Medical University, China (People's Republic)

  • XZ

    Xinyi Zhang

    Harbin Medical University, China (People's Republic)

  • BN

    Bruce Neal, PhD

    Executive Director
    The George Institute for Global Health
    Newtown, New South Wales, Australia

  • KK

    Katrina Kissock

    The George Institute for Global Health, Australia

  • MT

    Maoyi Tian

    Harbin Medical University, School of Public Health, China (People's Republic)

Disclosure(s):
Beike Wu: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: The study aims to describe the intake and food sources of dietary sodium and potassium and investigate the salt-related knowledge, attitude, and behavior (KAB) among rural adults in in four Chinese provinces.

Methods: This cross-sectional study recruited adults from Shanxi, Heilongjiang, Guizhou, and Guangdong provinces in China using a stratified multistage random sampling method. 24-hour urine sample was used to estimate the intake of sodium and potassium. Population survey was used to analyze salt-related KAB. Additionally, a 25% subsample participated in a 24-hour dietary recall survey. Data were summarized as means for continuous variables and proportions for categorical variables.

Results: The study recruited 2,669 participants from 78 villages of four provinces from August 2021 to May 2023. 24-hour urine sample showed the average sodium and potassium intake were estimated as 4.1g/day (equivalent to 10.4 g/day salt) and 1.4g /day. Salt-related KAB found that 78.0% participants were aware of the health risks of excessive salt, 67.7% participants perceived the importance of reducing salt in cooking and 49.8% participants tried to reduce salt intake. The 24-hour dietary recall survey identified that 72.0% of sodium intake originated from added salt during home cooking, primary sources of potassium were commercially produced cereals and tubers, contributing 36.8% of the total potassium intake.

Conclusions: The study found that sodium intake remains excessive and potassium intake is insufficient among the rural adults from four Chinese provinces. Cooking salt intake reduction, enhancing dietary diversity and turning knowledge into behavior change related to salt should be the future prioritized strategies of sodium reduction program.

Funding Sources: The study is funded by National Health and Medical Research Council of Australia.