Excessive salt intake contributes to increased risk of noncommunicable diseases, which could vary between countries and between population groups within a country. Specific population-based data are necessary to design a pragmatic intervention strategy. The present study was designed to find out the salt intake knowledge, attitudes and behavior among the Bangladeshi undergraduate students. Methods: This was a cross-sectional study conducted among 147 undergraduate students of Bangladesh

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... ty of Health Sciences (BUHS), Dhaka. Data were collected using pretested self-administered questionnaire adapted from World Health Organization (WHO) STEPS questionnaire of salt intake. Additionally, amount of added salt intake while taking a meal was assessed using a teaspoon (5 g). Results : Nearly one-third (29.9%) of the respondents reported taking added salt while taking a meal. The median added salt intake was 3.0 g/day with no significant difference between sexes. Foods from street vendors, chips and crackers were their main sources of salt intake in the form of processed foods. Majority of the students (93.2%) had knowledge regarding the adverse effects of excess salt on health, but 72.8% of them avoided processed food to restrict their salt intake. Conclusions: Added salt while taking a meal and salty processed food intake are common practices among the BUHS undergraduate student although many of them are trying to reduce salt intake. Targeted interventions are necessary especially to reduce the added salt intake while taking a meal.