Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject’s blood pressure (BP) was measured twice before and after the interview. Hypertension was defined as a systolic BP ≥ 130 mmHg or a diastolic BP ≥ 80 mmHg. The dietary-salt-related knowledge, attitude, and habits toward salt reduction were positively correlated; however, knowledge and attitudes were not significantly correlated with consumption. Multivariate logistic regression results indicated subjects who frequently bought ready-to-eat food, ate out, or used bouillon cube/monosodium glutamate (MSG) during food preparation were likely to have hypertension (OR = 2.24, 95% CI: 1.36–3.69, p = 0.002). MSG was heavily consumed and used as a flavor enhancer in northern Thai cuisine; however, a few subjects realized it contains sodium due to no salty taste. The deficiency of specific dietary-salt-related knowledge illustrated the need for tailored educational intervention strategies.

The objectives of this study were to examine the dietary salt-related knowledge, attitudes, and behaviors associated with the prevalence of hypertension among adults residing in rural Northern Thailand. A cross-sectional study utilizing convenience sampling was administered in San Pa Tong District, Chiang Mai, Thailand. The one-on-one interview was conducted to assess subject's knowledge, attitudes, and behaviors relating to their dietary salt intake. Various food frequencies for foods high in salt were also measured. Each subject's blood pressure was measured twice before and after the interview. A logistic regression model was used in the analysis to determine potential hypertension risk factors. A total of 403 adults participated in the study. A majority of participants were female (73.2%), and the average age was 62.5 years old. Half of participants reported a family history of hypertension and 32% of participants were hypertensive. The major results from the logistic regression model indicated positive attitudes towards decreasing salt intake lead to a lower chance of becoming hypertensive (OR = 0.934). However, a family history of high blood pressure (OR = 1.417), a higher knowledge score about foods high in salt (OR = 1.254), daily use of Monosodium Glutamate (MSG) in food preparation (OR = 1.959) and buying outside food to eat at home (OR = 5.692) lead to a higher chance of becoming hypertensive. Our findings suggest higher knowledge does not decrease the chance of becoming hypertensive. However, there is a positive association between hypertension and dietary salt-related behaviors among adults living in rural Thai communities. More specifically, salt-reduction interventions should focus on promoting home-cooked meal preparation with lower salt substitutes to MSG. NIMHD Minority Health and Health Disparities Research Training Program (MHRT), California State University, Fullerton (Department of Public Health) and Chiang Mai University (Department of Community Medicine).