Australia; NSW; VIC
A study of the eating habits of 188 Chinese Australians has found that over 97% were not measuring the amount of salt added to their meals and over 80% did not know the recommended level of daily salt consumption. The study found that more than 53% said they often added high-salt condiments such as soy sauce, food seasonings, bean paste, and pickles to food on the dining table. They found that overall, single young Chinese Australian men with stronger salty taste preferences are the group who needs salt reduction interventions the most. The authors say culturally relevant education in salt-reduction strategies may lead to salt-related behavioural changes in Chinese Australians.
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