{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:44:57Z","timestamp":1793036697366,"version":"4.5.0"},"reference-count":72,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T00:00:00Z","timestamp":1775088000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Public Health"],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Adding salt to food at the table is a recognized behavior linked to long-term preference for salty foods and overall daily salt intake. Given its impact on quality of life and life expectancy, several consumer awareness campaigns target the reduction of discretionary salt use. To inform such strategies in aging populations, we aimed to explore the association between socio-demographic, anthropometric and dietary characteristics and behavior regarding adding salt to food at the table among Brazilian older adults.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>This was a cross-sectional study that analyzed food consumption data from 8,336 Brazilians aged \u2265 60 years who participated in the 2017\u20132018 National Dietary Survey of the Household Budget Survey.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      The results indicate that the prevalence of adding salt to food at the table was significantly higher among men than women (12.7% vs. 9.4%,\n                      <jats:italic>p<\/jats:italic>\n                      &amp;lt; 0.001). Among men, two factors were significantly associated with adding salt to food at the table. Men who reported not following a diet for high blood pressure were more than twice as likely to add salt compared with those on such a diet (adjusted OR = 2.44, 95% CI: 1.13\u20134.54). In addition, men living alone had a 62% higher likelihood of adding salt compared with those living with others (adjusted OR = 1.62, 95% CI: 1.08\u20132.43). Among women, the odds of adding salt to food at the table was 68% higher among those not following a diet for high blood pressure (adjusted OR = 1.68, 95% CI: 1.09\u20132.60), 81% higher among those who did not consume fruits (adjusted OR = 1.81, 95% CI: 1.33\u20132.47), and 40% higher for those not consuming vegetables (adjusted OR = 1.40, 95% CI: 1.00 \u2013 1.97), and more than twice as high among those have high contribution of ultra-processed foods in the diet and those living in urban areas.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>The habit of adding salt to food at the table differs between men and women and is influenced by sociodemographic and dietary factors, particularly among women. Public health policies in Brazil should take these gender differences into account to promote healthier eating habits and reduce the burden of chronic noncommunicable diseases among older adults.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fpubh.2026.1737516","type":"journal-article","created":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T04:13:58Z","timestamp":1775103238000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["The habit of adding salt to food at the table and its association with socio-demographic, anthropometric and dietary characteristics in Brazilian older adults"],"prefix":"10.3389","volume":"14","author":[{"given":"Fl\u00e1via dos Santos Barbosa","family":"Brito","sequence":"first","affiliation":[{"name":"Instituto de Nutri\u00e7\u00e3o, Departamento de Nutri\u00e7\u00e3o Social, Universidade do Estado do Rio de Janeiro","place":["Rio de Janeiro, 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Eduarda","family":"Sant'Anna","sequence":"additional","affiliation":[{"name":"Instituto de Nutri\u00e7\u00e3o, Departamento de Nutri\u00e7\u00e3o Social, Universidade do Estado do Rio de Janeiro","place":["Rio de Janeiro, Brazil"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandre dos Santos","family":"Brito","sequence":"additional","affiliation":[{"name":"Instituto de Estudos em Sa\u00fade Coletiva, Universidade Federal do Rio de Janeiro","place":["Rio de Janeiro, Brazil"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amanda Rodrigues Amorim","family":"Adegboye","sequence":"additional","affiliation":[{"name":"Centre for Agroecology, Water and Resilience (CAWR), Coventry University","place":["Coventry, United Kingdom"]},{"name":"Centre for Healthcare and Communities (CHC), Coventry University","place":["Coventry, United 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