OBJECTIVE: To assess the magnitude of sodium reduction that can be made without significantly changing the perception of saltiness and acceptability of a broad range of common food items. DESIGN: The investigation was carried out in two phases. Military and civilian volunteers (N = 190 in study 1; N = 380 in study 2) from the US Army Natick Research, Development and Engineering Center rated the saltiness and acceptability of foods containing differing sodium concentrations. SETTING: Consumers rated food items in the sensory testing laboratory. INTERVENTION: "Regular" and "low-sodium" entrees were rated for saltiness and acceptability in study 1. Prepared food, commercially prepared food, and beverages containing various concentrations of sodium were rated for saltiness and acceptability in study 2. STATISTICAL ANALYSES PERFORMED: Results were analyzed using Pearson correlation coefficients, Student's t test, and analysis of variance. RESULTS: The perception of saltiness increased as the concentration of sodium increased. Acceptance ratings varied considerably over a broad range of sodium concentrations, which indicates that the relationship was product specific. Results suggest that a reduction of one third or more in added sodium can be made to some foods without significantly affecting consumer acceptance. APPLICATIONS: The sodium content of food can be reduced by consumer-guided food engineering and food preparation. Alterations in food preparation and product formulation, in conjunction with alterations in diet, can be effective methods for reducing sodium consumption.
OBJECTIVE: To assess the magnitude of sodium reduction that can be made without significantly changing the perception of saltiness and acceptability of a broad range of common food items. DESIGN: The investigation was carried out in two phases. Military and civilian volunteers (N = 190 in study 1; N = 380 in study 2) from the US Army Natick Research, Development and Engineering Center rated the saltiness and acceptability of foods containing differing sodium concentrations. SETTING: Consumers rated food items in the sensory testing laboratory. INTERVENTION: "Regular" and "low-sodium" entrees were rated for saltiness and acceptability in study 1. Prepared food, commercially prepared food, and beverages containing various concentrations of sodium were rated for saltiness and acceptability in study 2. STATISTICAL ANALYSES PERFORMED: Results were analyzed using Pearson correlation coefficients, Student's t test, and analysis of variance. RESULTS: The perception of saltiness increased as the concentration of sodium increased. Acceptance ratings varied considerably over a broad range of sodium concentrations, which indicates that the relationship was product specific. Results suggest that a reduction of one third or more in added sodium can be made to some foods without significantly affecting consumer acceptance. APPLICATIONS: The sodium content of food can be reduced by consumer-guided food engineering and food preparation. Alterations in food preparation and product formulation, in conjunction with alterations in diet, can be effective methods for reducing sodium consumption.
Authors: Carley A Grimes; Janet R Baxter; Karen J Campbell; Lynn J Riddell; Manuela Rigo; Djin Gie Liem; Russell S Keast; Feng J He; Caryl A Nowson Journal: JMIR Res Protoc Date: 2015-01-15
Authors: Katie A Meyer; Lisa J Harnack; Russell V Luepker; Xia Zhou; David R Jacobs; Lyn M Steffen Journal: J Am Heart Assoc Date: 2013-10-02 Impact factor: 5.501