82 transplant recipients aged 47 ± 57 years. 57% male, 56% white
(i) Preferences for salty foods and enjoying taste of salt () (ii) Lack of available low-salt dishes at restaurants () or low-salt foods in markets () and when other people cook using salt () (iii) Lifestyle factors () for example, having no time to cook
20 heart failure patients (recruited from 1 clinic) who had received a healthcare provider’s recommendation to follow a low sodium diet, aged 60 ± 11 years 60% male, 80% non-Hispanic White
(i) Lack of knowledge (need for more detailed dietary information, confusion for pts with additional dietary restrictions) (ii) Lack of perceived benefit (iii) Interference with socialization (family conflict, difficulty eating out) (iv) Limited food choices/lack of palatability
Figures as mean ± standard deviation. Abbreviations: CKD: chronic kidney disease, FSANZ: Food Standards Australia New Zealand, Pts: participants.