Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability.

The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability.

Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: <40%, 40–59%, 60–79% and ≥80%. Random effects meta-analyses conducted on salt-reduced products showed that salt could be reduced by approximately 40% in breads [mean change in acceptability for reduction <40% (?0.27, 95% confidence interval (CI) ?0.62, 0.08; p = 0.13)] and approximately 70% in processed meats [mean change in acceptability for reductions 60–69% (?0.18, 95% CI ?0.44, 0.07; p = 0.15)] without significantly impacting consumer acceptability. Results varied for other products.

These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply.     

People nominated as wise: A comparative study of wisdom-related knowledge.

This study examined whether our conception of wisdom has a psychological bias, by focusing on a group of distinguished individuals nominated as being wise. The comparison groups included older clinical psychologists and highly educated old and young control groups. Wisdom-related knowledge was assessed by 2 tasks and evaluated with a set of 5 wisdom criteria. First, old wisdom nominees performed as well as clinical psychologists who in past research had shown the highest levels of performance. Second, wisdom nominees excelled in the task of existential life management and the criterion of value relativism. Third, up to age 80, older adults performed as well as younger adults. If there is a psychological bias to our conception of wisdom, this does not prevent nonpsychologists from being among the top performers. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Working memory plasticity in old age: Practice gain, transfer, and maintenance.

Adult age differences in cognitive plasticity have been studied less often in working memory than in episodic memory. The authors investigated the effects of extensive working memory practice on performance improvement, transfer, and short-term maintenance of practice gains and transfer effects. Adults age 20-30 years and 70-80 years practiced a spatial working memory task with 2 levels of processing demands across 45 days for about 15 min per day. In both age groups and relative to age-matched, no-contact control groups, we found (a) substantial performance gains on the practiced task, (b) near transfer to a more demanding spatial n-back task and to numerical n-back tasks, and (c) 3-month maintenance of practice gains and near transfer effects, with decrements relative to postpractice performance among older but not younger adults. No evidence was found for far transfer to complex span tasks. The authors discuss neuronal mechanisms underlying adult age differences and similarities in patterns of plasticity and conclude that the potential of deliberate working memory practice as a tool for improving cognition in old age merits further exploration. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

New dietetic practitioners' perspectives on their education and training

Purpose: To elucidate the complex phenomenon of dietitian professional socialization, we examined factors that influence people's decisions to pursue a career in dietetics and how education and training processes influence the professional socialization of dietitians. Methods: Participants (n=12) had less than three years of work experience and included alumni from three Canadian universities representing different models of entry to practice. Three one-on-one interviews were conducted with each participant. Results: The key influencing factor in participants' decision to pursue dietetics was the perceived congruence between dietetics and other aspects of their lives, including early interests and experiences (sports, food and cooking, an eating disorder), career aspirations (science, health care), and social networks (the desire to be a professional). A pivotal experience during high school or while enrolled in or after graduation from another program prompted participants' awareness of and subsequent decision to pursue a career in dietetics. Supportive relationships were vital to participants' professional socialization. Conclusions: Recruitment materials and education opportunities should help aspiring dietitians develop a clear idea of what being a dietitian means. Dietetic educators must attend to the informational and relational aspects involved in shaping future practitioners' dietitian identities.     

Dynamic links between memory and functional limitations in old age: Longitudinal evidence for age-based structural dynamics from the ahead study.

This study examined competing substantive hypotheses about dynamic (i.e., time-ordered) links between memory and functional limitations in old age. We applied the Bivariate Dual Change Score Model to 13-year longitudinal data from the Asset and Health Dynamics Among the Oldest Old Study (AHEAD; N = 6,990; ages 70 – 95). Results revealed that better memory predicted shallower increases in functional limitations. Little evidence was found for the opposite direction that functional limitations predict ensuing changes in memory. Spline models indicated that dynamic associations between memory and functional limitations were substantively similar between participants aged 70–79 and those aged 80–95. Potential covariates (gender, education, health conditions, and depressive symptoms) did not account for these differential lead–lag associations. Applying a multivariate approach, our results suggest that late-life developments in two key components of successful aging are intrinsically interrelated. Our discussion focuses on possible mechanisms why cognitive functioning may serve as a source of age-related changes in health both among the young-old and the old-old. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Is age-related stability of subjective well-being a paradox? Cross-sectional and longitudinal evidence from the Berlin Aging Study.

Subjective well-being is thought to remain relatively stable into old age despite health-related losses. Age and functional health constraints were examined as predictors of individual differences and intraindividual change in subjective well-being, as indicated by positive and negative affect, using cross-sectional (N?=?516) and longitudinal (N?=?203) samples from the Berlin Aging Study (age range 70–103 years). In cross-sectional and longitudinal analyses, age and functional health constraints were negatively related to positive affect but unrelated to negative affect. Cross-sectionally, controlling for functional health constraints reversed the direction of the relationship between age and positive affect and produced a negative association between age and negative affect. Findings suggest two qualifications to the average stability of overall subjective well-being: Only some dimensions of subjective well-being remain stable, while others decline; age per se is not a cause of decline in subjective well-being but health constraints are. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Evaluation of urinary methoxyphenols as biomarkers of woodsmoke exposure

Urinary methoxyphenols have been proposed as biomarkers for woodsmoke exposure, but the relationship between exposure and urinary methoxyphenol concentrations has not been characterized. We collected personal particulate matter2.5 and urine samples from 9 adults experimentally exposed to smoke from an open wood fire to characterize this relationship. Personal exposures (PM2.5 mean 1500 microg/ m3) varied 3.5-fold. Twenty-two methoxyphenols, levoglucosan, and 17 polynuclear hydrocarbons were quantified by gas chromatography/mass spectrometry assays for personal filter samples and urine samples. Most methoxyphenols had measurable preexposure levels. Propylguaiacol, syringol, methylsyringol, ethylsyringol, and propylsyringol had peak urinary concentrations after the woodsmoke exposure. Eight subjects had peak urinary elimination of methoxyphenols within 6 h (t1/2 3-5 h), whereas one had delayed elimination. Several metrics for urinary excretion were evaluated. Analyte concentration was greatly affected by diuresis. Excretion rate and analyte concentrations normalized by creatinine gave a clearer signal and were equivalent in predictive ability. Twelve-hour average creatinine-normalized concentrations of each of the 5 methoxyphenols gave a Pearson correlation > or = 0.8 with their particle-phase concentration. The sum of urinary concentrations for the 5 methoxyphenols versus levoglucosan on personal filters gave a regression coefficient of 0.75. This sum versus PM2.5 gave a regression coefficient of 0.79. The intercept of this regression suggests that the threshold for detection of an acute exposure event would be approximately 760 microg/m3 particulate matter from woodsmoke. The signal-to-noise (12-h postexposure average/preexposure average) ranged from 1.1 to 8 for the 5 methoxyphenols. Analysis of multiple compounds provided assurance that elevations were not artifactual due to food or other products.