A high salt (NaCl) intake is a risk factor for hypertension. Over a decade there has been no study widely evaluating the salt intake of Vietnamese people while hypertension is increasing. The present study purposely assessed sodium cloride intake in seasoning in adults living in Hanoi city, Thua Thien Hue province, and Ho Chi Minh city. This was a cross-sectional study conducted in 2008-2009. A total of 1518 ,subjects aged over 20 participated in the study. Seasoning intake was evaluated by weighing method at household. Sodium content in seasonings was assessed by high-performance liquid chromatography (HPLC) method, then sodium salt content in the seasoning was calculated based on molecular weight of NaCI. Therefore, sodium salt intake was equal to amount of seasonings multiplied with the content of sodium salt in the seasonings. The results showed that, mean sodium salt intake in studied subjects was 11.7 + or - 5.5 g/day. No significant difference of salt intake between subjects living in urban and rural areas. Mean sodium salt intake in males (12.7 g/day) was higher than that in females (10.5 g/day) (p 0.05). The salt intake was highest in Thua Thien Hue (12.3 g/day), followed by Ho Chi Minh city (11.1 g/day) and Hanoi (10.7 g/day). Thus, sodium salt intakes in adults in studied sites were 2 times higher than that recommended by World Health Organization. Intervention studies should be done in the future to reduce salt intake in order to control high blood pressure in community.
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