Analyses on effect on perception of food saltiness and behavior of self-addition of out-of-study salt
We compared the participants’ perception of food saltiness between randomized groups across the four follow-up visits during 2 years of intervention and further analyzed the association of participants’ reporting food as bland with self-addition of out-of-study salt, using a generalized linear mixed model among all participants adjusting for the intervention.In addition, we did sensitivity analysis separately in participants who reported and did not report the out-of-study salt addition using similar statistical models as aforementioned.All analyses were done using SAS version 9.4. The intervention effect was summarized as point estimates and 95% confidence intervals (CI) with 