The Predictors of High Dietary Salt Intake among Hypertensive Patients in Iran

Table 3

Patients’ knowledge, attitude, and behavior.

	All	Women	Men
	N = 205	129 (62.9)	76 (37.1)
Knowledge (general)				0.995^a
M(SD)^e	13.42 (5.69)	13.43 (5.26)	13.42 (6.40)
Knowledge on disease related to high-salt intake				0.999^b
Correct answer ^C	200 (97.6)	126 (97.7)	74 (97.4)
Attitude				0.023^a
M(SD)^e	16.17 (3.74)	16.63 (3.38)	15.40 (4.19)
Behavior				0.243^b
Adding salt during cooking food
No or less than 1 tsp^f	92 (44.9)	55 (42.6)	37 (48.7)
Over 1 tsp^f	131 (55.1)	74 (57.4)	39 (51.3)
Adding salt during eating				<0.001^b
No or less than 1 tsp^f	122 (59.5)	91 (70.5)	31 (40.8)
Over 1 tsp^f	83 (40.5)	38 (29.5)	45 (59.2)

^a value derived from independent t-test, ^b value derived from chi-squared test and Fishers’ exact test, ^cN(%) presented. ^eMean (standard deviation), and ^gone teaspoon.