Trends in Adult Cooking Salt Intake — China, 1991−2018
Jiguo Zhang, Huijun Wang, Zhihong Wang, Wenwen Du, Chang Su, Feifei Huang, Xiaofang Jia, Yifei Ouyang, Li Li, Yun Wang, Hongru Jiang, Gangqiang Ding, Bing Zhang
Abstract
<sec> <b>What is already known about this topic?</b> </sec><sec> Sodium intake in China is among the highest in the world, the main source of which in adults is salt added during cooking. In 2012, the national average cooking salt intake was 10.5 g/d. </sec><sec> <b>What is added by this report?</b> </sec><sec> In 2018, median cooking salt intake was 6.3 g/d, which has decreased compared to that in 1991. The north-south gap in cooking salt intake was closing over time. </sec><sec> <b>What are the implications for public health practice?</b> </sec><sec> Effective policies and interventions need to be sustained and intensified to lower cooking salt intake, thus achieving the recommended level of sodium and total salt intake. </sec>