Knowledge, Attitude, Practice (KAP) of Salt Intake, and Perception, Barriers and Enablers (PBE) of Salt Reduction: A Cross-Sectional Study Among Students and Staff of a Malaysian College/University

Background Excessive salt intake is a growing public health concern in Malaysia, largely due to the frequent consumption of processed and out-of-home meals. Despite awareness of its health risks, especially hypertension, there remains a gap between knowledge and actual dietary practices. Understanding the knowledge, attitudes, and practices (KAP) related to salt intake, along with perceptions, barriers, and enablers (PBE) of salt reduction, is crucial for designing effective interventions. Objective To assess salt-related KAP and PBE among students and staff at Sunway University and Sunway College. Methods A cross-sectional online survey was conducted among 415 participants (68.8% females; median age 21 ± 5 years). The questionnaire assessed KAP on salt intake and PBE of salt reduction. This study was part of a broader project titled “An Interventional Study of Salt and Sugar Reduction in Foods Sold on Campus at Sunway University and Sunway College”. Data were analysed using descriptive statistics and non-parametric tests to explore sex-based differences ( p  < 0.05). Results Most participants had good knowledge of the health risks of high salt intake, with hypertension most commonly identified. Females were significantly more likely to recognize these risks ( p  = 0.042). Attitudes toward salt reduction were generally positive (median score 7/10; p  = 0.059), though over half believed they consumed the “right amount” of salt. Salt-reducing practices were limited; many avoided table salt but added salty condiments when cooking. No significant sex difference was observed in practices ( p  = 0.318). Common strategies included avoiding processed foods (26%) and eating out less (11%). Although 73% believed Malaysians consumed too much salt, 80% rarely checked food labels, despite 83.6% finding the information helpful. Barriers included unclear labelling, limited low-salt options, and unmet requests for less salty food. The Ministry of Health’s campaign was rated poorly, with a significant sex difference in perception ( p  = 0.001). Suggested enablers included health promotion, clearer communication, mandatory reformulation, and stricter regulation of food vendors. Conclusion While salt-related knowledge is high, behaviour change remains limited. Addressing barriers through targeted interventions and policy support is essential to improve salt-reducing practices. Trial registration ClinicalTrials.gov ID: NCT06473038