Consumer knowledge and attitudes to salt intake and labelled salt information Grimes, Carley, Riddell, Lynette and Nowson, Caryl 2009, Consumer knowledge and attitudes to salt intake and labelled salt information, Appetite, vol. 53, no. 2, pp. 189-194, doi: 10.1016/j.appet.2009.06.007. Attached Files Name Description MIMEType Size Downloads Title Consumer knowledge and attitudes to salt intake and labelled salt information Author(s) Grimes, Carley orcid.org/0000-0002-9123-1888 Riddell, Lynette orcid.org/0000-0002-0688-2134 Nowson, Caryl orcid.org/0000-0001-6586-7965 Journal name Appetite Volume number 53 Issue number 2 Start page 189 End page 194 Total pages 6 Publisher Elsevier Place of publication Amsterdam, The Netherlands Publication date 2009-10 ISSN 0195-6663 1095-8304 Keyword(s) food labelling salt sodium chloride dietary Australia consumer understanding Summary The objective of this study was to investigate consumers’ knowledge of health risks of high salt intake and frequency of use and understanding of labelled salt information. We conducted a cross-sectional survey in shopping centres within Metropolitan Melbourne. A sample of 493 subjects was recruited. The questionnaire assessed salt related shopping behaviours, attitudes to salt intake and health and their ability to interpret labelled sodium information. Four hundred and seventy four valid surveys were collected (65% female, 64% being the main shopper). Most participants knew of the relationship between salt intake and high blood pressure (88%). Sixty five percent of participants were unable to correctly identify the relationship between salt and sodium. Sixty nine percent reported reading the salt content of food products when shopping. Salt label usage was significantly related to shoppers concern about the amount of salt in their diet and the belief that their health could improve by lowering salt intake. Approximately half of the sample was unable to accurately use labelled sodium information to pick low salt options. Raising consumer awareness of the health risks associated with high salt consumption may increase salt label usage and purchases of low salt foods. However, for food labels to be effective in helping consumers select low salt foods a more ‘user friendly’ labelling format is needed. Language eng DOI 10.1016/j.appet.2009.06.007 Field of Research 111199 Nutrition and Dietetics not elsewhere classified Socio Economic Objective 920411 Nutrition HERDC Research category C1 Refereed article in a scholarly journal HERDC collection year 2009 Copyright notice ©2009, Elsevier Persistent URL http://hdl.handle.net/10536/DRO/DU:30019910 Document type: Journal Article Collections: Faculty of Arts and Education Faculty of Health School of Exercise and Nutrition Sciences Institute for Physical Activity and Nutrition Higher Education Research Group Related Links Link Description Connect to published version (restricted access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Fri, 25 Sep 2009, 08:42:16 EST Mon, 28 Sep 2009, 09:05:12 EST Mon, 28 Sep 2009, 10:15:12 EST Mon, 28 Sep 2009, 10:16:13 EST Mon, 28 Sep 2009, 10:18:28 EST Mon, 28 Sep 2009, 15:45:44 EST Mon, 17 Dec 2012, 11:17:53 EST Mon, 05 Aug 2013, 15:42:18 EST Mon, 05 Aug 2013, 15:43:29 EST Mon, 16 Jun 2014, 13:10:15 EST Fri, 22 Aug 2014, 14:00:44 EST Filtered Full Citation counts:   Cited 92 times in TR Web of Science Cited 100 times in Scopus Search Google Scholar Access Statistics: 1231 Abstract Views, 2 File Downloads  -  Detailed Statistics Created: Fri, 25 Sep 2009, 08:42:13 EST by Deborah Wittahatchy