The habit of adding table salt was studied in a random sample of 2209 children 6-18 years old. Of these 10% routinely added table salt to prepared food before tasting it (group A), 29% after tasting it (group B) and 61% ate their food as it was prepared, without additional use of table salt (group C). Group A had higher blood pressure (BP), prevalence of systolic BP greater than or equal to 130 mmHG and body mass index (BMI) than groups B and C (P less than 0.0001). These differences were also observed in group B versus C (P less than 0.0001).
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