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Abstract：
OBJECTIVE: This study describes the association between taste preference for salt and actual salt intake, thus guiding and refining personal and public health campaigns designed to lower salt intake in China.
METHODS: A cross-sectional survey of 1489 residents aged 18 to 69 years was conducted in 2017 in China. A multistage random sampling strategy was used, and a combination of questionnaires and physical and laboratory measurements were conducted to collect baseline characteristics and knowledge, attitudes, and behavior (KAB) related to salt. A 24 h urine collection was obtained for sodium and potassium excretion analysis. Participants were divided into two groups, light taste preference and salty taste preference, according to their answer to the question \"Compared to others, how do you think your taste preference is for salt?\".
RESULTS: The mean age of the 1489 participants was 46.26 years, 48.9% were males, over 1/3 (35.7%) were identified as hypertensive, and 317 (21.3%) self-reported a salty taste preference. The mean of 24 h urinary sodium excretion was 167.32 mmol/24 h, corresponding to 9.79 g salt/d intake, and the sodium-to-potassium ratio (Na/K) was 4.90. The 24 h urinary sodium excretion of salty taste preference (177.06 mmol/24 h) was significantly higher than that of light taste preference (164.69 mmol/24 h). The multiple logistic regression analysis showed that the salty taste preference group had significantly higher 24 h urinary sodium (ORa(95%CI) = 1.004(1.002-1.006)), diastolic blood pressure (DBP), proportion of greasy food preference, and drinking levels, but lower potassium excretion, response levels to most KAB questions, and regular physical activity compared to the light taste preference group.
CONCLUSIONS: Self-reported taste preference for salt predicted actual salt intake, which was verified by 24 h urinary sodium monitoring. Taste preference for salt could be used as a proxy for intake in terms of targeted salt intake, nutrition, and health education.
METHODS: A cross-sectional survey of 1489 residents aged 18 to 69 years was conducted in 2017 in China. A multistage random sampling strategy was used, and a combination of questionnaires and physical and laboratory measurements were conducted to collect baseline characteristics and knowledge, attitudes, and behavior (KAB) related to salt. A 24 h urine collection was obtained for sodium and potassium excretion analysis. Participants were divided into two groups, light taste preference and salty taste preference, according to their answer to the question \"Compared to others, how do you think your taste preference is for salt?\".
RESULTS: The mean age of the 1489 participants was 46.26 years, 48.9% were males, over 1/3 (35.7%) were identified as hypertensive, and 317 (21.3%) self-reported a salty taste preference. The mean of 24 h urinary sodium excretion was 167.32 mmol/24 h, corresponding to 9.79 g salt/d intake, and the sodium-to-potassium ratio (Na/K) was 4.90. The 24 h urinary sodium excretion of salty taste preference (177.06 mmol/24 h) was significantly higher than that of light taste preference (164.69 mmol/24 h). The multiple logistic regression analysis showed that the salty taste preference group had significantly higher 24 h urinary sodium (ORa(95%CI) = 1.004(1.002-1.006)), diastolic blood pressure (DBP), proportion of greasy food preference, and drinking levels, but lower potassium excretion, response levels to most KAB questions, and regular physical activity compared to the light taste preference group.
CONCLUSIONS: Self-reported taste preference for salt predicted actual salt intake, which was verified by 24 h urinary sodium monitoring. Taste preference for salt could be used as a proxy for intake in terms of targeted salt intake, nutrition, and health education.
摘要：
目的：这项研究描述了对盐的口味偏好与实际盐摄入量之间的关联，从而指导和完善旨在降低中国盐摄入量的个人和公共卫生运动。
方法：2017年对中国1489名18~69岁居民进行横断面调查。采用多阶段随机抽样策略，并进行了问卷调查以及物理和实验室测量的组合，以收集基线特征和知识，态度，和与盐有关的行为（KAB）。收集24小时尿液以进行钠和钾排泄分析。参与者分为两组，淡味偏好和咸味偏好，根据他们对以下问题的回答：“与其他人相比，你认为你对盐的口味偏好如何？”
结果：1489名参与者的平均年龄为46.26岁，48.9%为男性,超过1/3（35.7％）被确定为高血压，317人(21.3%)自我报告有咸味偏好。24h尿钠排泄平均值为167.32mmol/24h,对应于9.79克盐/天摄入量，钠钾比(Na/K)为4.90。咸味偏好（177.06mmol/24h）的24h尿钠排泄明显高于淡味偏好（164.69mmol/24h）。多元logistic回归分析显示,咸味偏好组24h尿钠显著增高(ORa(95CI)=1.004(1.002-1.006)),舒张压（DBP），油腻食物偏好的比例，和饮酒水平，但钾排泄较低,对大多数KAB问题的响应级别，与轻度口味偏好组相比，有规律的身体活动。
结论：自我报告的食盐偏好预测实际食盐摄入量，24h尿钠监测证实了这一点。就目标盐摄入量而言，对盐的味道偏好可以用作摄入量的替代指标，营养,和健康教育。
方法：2017年对中国1489名18~69岁居民进行横断面调查。采用多阶段随机抽样策略，并进行了问卷调查以及物理和实验室测量的组合，以收集基线特征和知识，态度，和与盐有关的行为（KAB）。收集24小时尿液以进行钠和钾排泄分析。参与者分为两组，淡味偏好和咸味偏好，根据他们对以下问题的回答：“与其他人相比，你认为你对盐的口味偏好如何？”
结果：1489名参与者的平均年龄为46.26岁，48.9%为男性,超过1/3（35.7％）被确定为高血压，317人(21.3%)自我报告有咸味偏好。24h尿钠排泄平均值为167.32mmol/24h,对应于9.79克盐/天摄入量，钠钾比(Na/K)为4.90。咸味偏好（177.06mmol/24h）的24h尿钠排泄明显高于淡味偏好（164.69mmol/24h）。多元logistic回归分析显示,咸味偏好组24h尿钠显著增高(ORa(95CI)=1.004(1.002-1.006)),舒张压（DBP），油腻食物偏好的比例，和饮酒水平，但钾排泄较低,对大多数KAB问题的响应级别，与轻度口味偏好组相比，有规律的身体活动。
结论：自我报告的食盐偏好预测实际食盐摄入量，24h尿钠监测证实了这一点。就目标盐摄入量而言，对盐的味道偏好可以用作摄入量的替代指标，营养,和健康教育。
