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).