Introduction
stroke
KIDNEY DISEASE, HEART DISEASE, STROKE, HYPERTENSION, GASTRIC CANCER
Excess dietary salt consumption is a major risk factor for hypertension, stroke, heart disease, kidney disease, and gastric cancer.Salt reduction has been adopted as one of the most cost effective public health policies worldwide. The World Health Organization and the United Nations Food and Agriculture Organization issued a joint report in 2003, calling for a reduction in population salt intake to less than 5 g per day (<2000 mg sodium).As salt used in home cooking is the major contributor to salt intake in Chinese families, and home cooks are the people responsible for purchasing food and preparing meals for family members, comprehensive interventions should be provided for home cooks, and the effectiveness should be critically evaluated. In addition, few randomised controlled trials have been conducted to examine the effect of salt reduction interventions focusing on health education and behaviour change in the community setting in China.