Determinants of salt use in cooked meals in the Netherlands: attitudes and practices of food preparers

Abstract

Objective: To assess current habits of using salt and other seasonings in food preparation, and to investigate the psychosocial determinants of salt use. In addition we examined differences in salt consumption and psychosocial determinants with respect to stages of change and socio-economic classes.

Subjects and methods: 400 adults were interviewed to determine: 1) use of salt and other seasonings in food preparation; 2) added table salt; 3) consumption of foods with high salt content; and 4) psychosocial determinants of salt consumption. Subjects were divided into 5 stages of change for salt content of the cooked meal: precontemplation, contemplation, decision, action and maintenance.

Results: Salt appeared to be the type of seasoning mostly added in food preparation. Frequently used seasonings containing no added salt were pepper, onion, nutmeg, garlic, curry, sweet pepper powder, parsley, and bay-leaf.

Spearman correlation coefficients between added cooking salt and taste attitude, health attitude, social influence and self-efficacy were 0.51, 0.14, 0.36, and 0.32 respectively. Correlations between consumption of foods with high salt content and convenience attitude, taste attitude, health attitude and self-efficacy were 0.41, 0.27, 0.18 and 0.21 respectively. Subjects in maintenance of low salt consumption, used less salt than subjects in precontemplation. Socio-economic status only showed an effect on the use of foods with high salt content.

Conclusion and practical implications: Health aspects did not play a major role in salt intake, whereas taste attitude was an important predictor of added cooking salt. Attempts to reduce cooking salt should be directed at satisfying taste. Nutrition education tailored to stages of change may be very helpful in decreasing salt consumption.

Sponsorship: This study was supported by the Netherlands Heart Foundation under grant no. 604.350.3.