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Food Standards Agency
Saturday 4 July 2009
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Understanding and perceptions of heart disease and stroke
Monday 2 August 2004
In June 2004 the Agency commissioned some research as it wished to develop a deeper understanding of public perceptions of heart disease and stroke and the factors that trigger these conditions (including salt).
Key objectives for the research were:
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to explore general understanding and perceptions of heart disease and stroke; in particular, to assess understanding of:
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causes or contributing factors of these conditions
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the hierarchy of risk factors and how serious the risk is felt to be
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who is considered to be most at risk
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the steps that can be taken to reduce risk
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to explore the perceived role of salt as a contributing cause of these conditions; in particular to understand appreciation of the following aspects:
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the role of salt in causing high blood pressure and perceptions of high blood pressure as a factor in heart disease and stroke
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the importance ascribed to salt as a risk factor for heart disease and stroke
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estimates of how much salt is currently consumed
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awareness of how to reduce salt intake
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broadly, to understand levels of receptivity to health messages and motivation to act in response to health messages
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Understanding and perceptions of heart disease and stroke
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