Table 2

Estimation of dietary sodium intake in subjects included in the study

CharacteristicsTotal
(n=1043)
Exposure to ET in the last 30 daysP values
Total exposed (n=281)Unexposed (n=762)Occasionally exposed
(≤1 ET/30  days) (n=205)
Frequently exposed
(≥2–3  ETs/week in the last 30  days) (n=76)
Unexposed versus total exposedUnexposed versus occasionally exposedUnexposed versus frequently exposed
Dietary salt consumption
 Cheese at least one time per day (n (%))387 (37.1)105 (37.4)282 (37.0)78 (38.0)27 (35.5)0.90.80.8
 Bread: 0–3 pieces per day (n (%))645 (61.8)173 (61.6)472 (61.9)123 (60.0)50 (65.8)0.60.70.6
 Bread: four or five pieces per day (n (%))264 (25.3)71 (25.3)193 (25.3)54 (26.3)17 (22.4)0.60.40.6
 Bread: six pieces or more per day (n (%))134 (12.8)37 (13.2)97 (12.7)28 (13.7)9 (11.8)0.90.60.2
 Processed meat at least two times per week (n (%))346 (33.2)97 (34.5)249 (32.7)68 (33.2)29 (38.2)0.60.90.3
 Processed food at least two times per week (n (%))519 (49.8)140 (49.8)379 (49.7)103 (50.2)37 (48.7)1.00.90.9
 Use of processed broth or pilaf(n (%))575 (55.1)154 (54.8)421 (55.2)114 (55.6)40 (52.6)0.90.90.7
 Exsel score (mean±SD)3.8±2.13.9±2.03.8±2.13.9±2.04.0±2.00.30.50.4
  • ET, effervescent tablet.