Аңдатпа
Background/Objectives: Low fruit and vegetable consumption and unhealthy salt-related behaviours are important modifiable risk factors for non-communicable diseases. Nationally representative data on these dietary patterns in Kazakhstan remain limited. We aimed to assess fruit, vegetable, and salt-related behaviours among adults aged 18–69 years and examine the socio-demographic and geographic factors associated with inadequate fruit and vegetable consumption and unfavourable salt-related knowledge, attitudes, and behaviours. Methods: We conducted a nationally representative cross-sectional survey of 6720 adults across all 17 administrative units of Kazakhstan in 2021–2022 using multistage stratified cluster sampling and the WHO STEPS questionnaire. Fruit and vegetable consumption, as well as salt-related knowledge, attitudes, and behaviours, were assessed by interview. Associations were examined using weighted logistic regression. Results: Mean fruit and vegetable consumption was 3.0 (SD 2.3) servings/day, and only 15.7% of respondents met the WHO recommendation of ≥5 servings/day. Women were more likely than men to meet the WHO recommendation (17.9% vs. 13.4%), and men had lower adjusted odds of adequate fruit and vegetable consumption (aOR 0.72, 95% CI 0.62–0.84). Adequate fruit and vegetable consumption was most common in southern regions and least common in northern and urban areas. Although 80.6% of participants were aware of the health risks of high salt consumption, only 41.7% considered salt reduction very important, while 64.6% reported adding salt during cooking and 39.6% at the table, and 29.2% frequently consumed salty processed foods. Less favourable salt-related patterns were more common among men, younger adults, less educated respondents, smokers, and residents of several administrative units. Conclusions: Adults in Kazakhstan show insufficient fruit and vegetable consumption and suboptimal salt-related behaviours. Targeted, geographically adapted, multisectoral measures are needed to support healthier dietary practices.