Study the Consumption Pattern and Attitude of Salt in Participants Babasaheb Bhimrao Ambedkar University Lucknow, India

Abstract

Salt plays a vital role in food production, affecting both the functional properties and taste characteristics of food products. This study aimed to assess the awareness, attitudes, and consumption patterns related to dietary salt among college-going students. A total of 200 participants were surveyed using a structured questionnaire focusing on salt sources, seasoning habits, label-reading behavior, awareness of healthy salt options, and sources of health information. Findings revealed that 57% of students did not recognize processed foods as significant sources of dietary salt, indicating a gap in nutritional knowledge. A majority (67%) reported sometimes adding salt during food preparation, while 10% always did so, raising concerns about excess salt consumption. Awareness regarding nutrition labels was moderate, with only 18% consistently checking salt content on packaged foods. While 72% of participants were aware of healthier salt alternatives, 28% lacked this knowledge. The most common source of information about salt and health was the internet and social media (59%), followed by other informal sources, with only 12% relying on health professionals. Overall, the study highlights the need for targeted educational interventions to improve awareness of hidden salt sources, promote healthier salt consumption behaviors, and encourage reliance on credible health information sources. These efforts are essential to reduce the risk of salt-related health issues such as hypertension and cardiovascular diseases in young populations.