Predictors of high salt content among instant noodles using the Pacific Salt Reduction Target (n=324)
Characteristic | Pacific Salt Reduction Target | |||
OR | 95% CI | Significance | ||
Lower | Upper | |||
Brands | ||||
Uncommon brands | 1.0 | |||
Common brands | 1.4 | 0.7 | 2.9 | 0.379 |
Flavour | ||||
Curry | 1.0 | |||
Seafood | 2.9 | 1.0 | 8.5 | 0.046 |
Chicken | 2.8 | 1.0 | 7.6 | 0.041 |
Vegetable | 1.3 | 0.4 | 3.8 | 0.665 |
Spicy | 2.2 | 0.6 | 8.2 | 0.218 |
Pork | 7.7 | 1.7 | 34.9 | 0.008 |
Tom Yam | 11.5 | 2.3 | 59.2 | 0.003 |
Beef | 5.8 | 1.3 | 25.9 | 0.022 |
Original | 16.0 | 0.9 | 271.3 | 0.055 |
Others | 4.4 | 1.7 | 11.6 | 0.003 |
Types of noodle preparation | ||||
Fried | 1.0 | |||
Soup | 83.1 | 10.9 | 632.9 | 0.001 |
Source of instant noodles | ||||
Hypermarket and retailer chains | 1.0 | |||
Brand’s official webpage | 1.1 | 0.5 | 2.2 | 0.817 |
Bold indicate significant value (p>0.05).