Identifying dietary behaviors increasing sodium intake in Korean adults

This study was performed to understand the differences of recognition status and behaviors related to sodium intakes between gender and age groups. The data was collected from the 267 male and 285 female Korean adults. We found that the male group was poorer at recognizing Na levels of Na‐high foods, and Na‐nutriture labels when purchasing foods, and at telling the differences between salt and Na. The older group (40 to 59 years) was worse of recognizing Na levels of Na‐high foods than the younger group (20 to 39 years). Among 32 dietary behaviors, which were identified previously as characteristic ones of high Na intake group, we found that only 12 were significantly correlated to Na intake levels of the subjects; 8 Na‐increasing behaviors included 1)preferring Chinese and Japanese foods to Western foods, 2)preferring kimchi (traditional fermented vegetable food) to raw vegetables, 3)eating soup/stew/noodle broth completely, 4)like of dried and salted fishes, 5)frequent eat‐outs and delivered foods, 6)feeling lack when no salty fermented fishes, 7)adding soy sauce at table, and 8)dipping pan‐fried foods into much soy sauce. And 4 Na‐deceasing behaviors included 1)leaving soup/stew broth, 2)leaving ramyun (instant noodle) broth, 3)dislike salty fermented fishes/pickles, and 4)eating no liquid of kimchi. There were significant differences between gender and age groups in terms of increasing Na intake; the male group revealed more behaviors of preferring salty taste and eating all of the food broth. And the older group showed more behavior of adding salt at table as well as the former 2 behaviors however the younger group was poorer of eat‐outs and delivered foods and no liquid of kimchi. Education programs for Korean adults to decrease Na intakes should be planned properly considering gender and age groups.