Demographic and behavioral determinants of higher salt intake among employees and students of the National University of Life and Environmental Sciences of Ukraine

Abstract

Purpose. Excessive salt intake remains a major modifiable risk factor for non-communicable diseases in Ukraine, with national data indicating an average daily intake of 12.6 g, substantially exceeding WHO recommendations. However, behavioral patterns associated with salt consumption in specific population groups remain insufficiently explored. The aim of this study was to assess salt-related practices among employees and students of the National University of Life and Environmental Sciences of Ukraine and to identify factors independently associated with a higher frequency of adding salt to ready-to-eat meals. Materials and methods. A cross-sectional online survey was conducted in July 2025 among university employees (n = 218) and students (n = 178). The questionnaire was developed by the authors based on the WHO STEPS Instrument and the WHO SEARO Salt Reduction Toolkit and included socio-demographic characteristics, self-reported practices of adding salt during cooking and at the table, attention to food labels, attitudes toward salt reduction, frequency of eating outside the home, and consumption of selected highsalt food products. Statistical analyses were performed using jamovi and R. Given the non-normal distribution of several variables, group comparisons were conducted using the Mann–Whitney U test for ordinal data and the chi-square test for nominal variables. A multivariable regression model was constructed to identify independent correlates of a higher frequency of adding salt to ready meals. Candidate variables were first assessed in univariate models; variables with R2 > 0.01 were subsequently entered stepwise into the final model, with statistical significance set at p < 0.05. Results. The mean age of respondents was 34.0 years. Students reported significantly more frequent addition of salt or salty sauces at the table and more frequent eating outside the home compared with employees (both p < 0.0001). Their dietary profile more often included products known to be important sources of hidden salt, such as white bread, processed meat products, snacks, and ready-made sauces. Within the student group, higher frequency of adding salt was observed among frequent consumers of white bread, sausages, snacks, and ready-made sauces. In the final regression model, being a student (β = 0.458; p = 0.00010), frequent consumption of ready-made sauces (β = 0.334; p = 0.00860), and eating outside the home (β = 0.219; p = 0.00010) were independently associated with a higher frequency of adding salt to ready meals. In contrast, higher body weight (β = -0.008; p = 0.01410) and awareness of the negative health impact of excessive salt intake (β = -0.549; p = 0.00032) were inversely associated with this behavior. Conclusions. The student cohort demonstrated a behavioral profile indicative of increased risk for excessive sodium intake, driven by a combination of discretionary salt use and higher consumption of ultra-processed foods. While awareness of health risks appears to mitigate salt-adding behavior, educational strategies alone may be insufficient. The university setting represents a feasible environment for combined behavioral and structural interventions, including modification of food availability and gradual reformulation of food offerings with lower salt content. Such integrated approaches may contribute to reducing sodium intake and preventing the consolidation of unhealthy dietary habits in young adults.