Impact of salt reduction interventions on salt taste sensitivity and liking,a cluster randomized controlled trial |
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| Affiliation: | 1. National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark;2. Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, Frederiksberg, Denmark;3. CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia;1. Departamento de Física y Matemáticas, Universidad de Alcalá, Campus Universitario, Ctra. Madrid-Barcelona, Km. 33.600, 28805 Alcalá de Henares, Spain;2. Área de Tecnología de Alimentos, E.T.S. de Ingenierías Agrarias, Universidad de Valladolid, Campus La Yutera, Avda. Madrid 50, 34004 Palencia, Spain;1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France;2. Centre des Sciences du Goût et de l''Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, 21000 Dijon, France;1. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Departamento de Farmacia y ciencias de los alimentos, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigación Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain;2. Lactiker (Grupo de Investigación en calidad y seguridad de alimentos de origen animal), Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigación Lascaray Ikergunea, Avenida Miguel de Unamuno 3, Vitoria-Gasteiz, 01006, Spain;3. Centre des Sciences du Goût et de ĺAlimentation, AgroSup Dijon, CNRS, INRAe, Université de Bourgogne -Franche- Comté, 9E Boulevard Jeanne d́Arc, 21000 Dijon, France;4. Organismo Controllo Qualità Produzioni Regolamentate, Via Ferruccio Ferrari 6, 42124 Reggio Emilia, Italy;5. Natural Resources Institute Finland (Luke), Myllytie 1, 31600 Jokioinen, Finland;6. Finnish Food Safety Authority Evira, Mustialankatu 3, 00790 Helsinki, Finland;1. The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland 1142, New Zealand;2. SDU Innovation & Design Engineering, Dept. of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark;1. University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy;2. University of Milano, Department of Food, Environmental, and Nutritional Sciences (DeFENS), Via Celoria, 2, Milan 20133, Italy |
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| Abstract: | BackgroundExcessive intake of salt is associated with high blood pressure, a risk factor for cardiovascular disease. Moreover, a high salt consumption has been related to a reduced salt taste sensitivity, and an increased liking of high salt content foods. Whether a reduction in salt intake over a long period of time can increase salt taste sensitivity and liking of foods with lower salt content requires further research.ObjectiveThis study aims to investigate the effect of gradually lowering salt content in bread, either alone or in combination with dietary counselling, on salt taste sensitivity and liking of salt reduced bread.MethodsA four-month, single blinded, cluster RCT with a parallel design was conducted among Danish families. Families were randomized to receive bread gradually reduced in salt content (Intervention A), bread gradually reduced in salt content in combination with dietary counselling (Intervention B) or bread with regular salt content (control). Salt taste detection thresholds (DT) and recognition thresholds (RT) were measured at baseline and follow-up. Moreover, overall liking of bread with very low (0.4 g/100 g), low (0.8 g/100 g) and normal (1.2 g/100 g) salt content was measured using a 7-point hedonic scale.ResultsEighty-nine families (n = 215) participated in the study. No significant differences between groups were found for DT or RT, but a significant reduction in DT of 18% (−28, −7) and a trend towards a reduction in RT of −16% (−30, 2) was found in Intervention B from baseline to follow-up. The intervention resulted in significantly higher liking of bread with 0.4 g salt/100 g in intervention B compared to the control and borderline significantly higher liking in intervention A compared to the control (p-value = 0.055). No differences were seen between groups in liking of bread with 0.8 g and 1.2 g salt/100 g. From baseline to follow-up all three groups reduced their liking of bread with 1.2 g salt/100 g and in the control group liking of bread with 0.4 g salt/100 g was significantly reduced.ConclusionReducing salt intake by lowering salt content in bread and receiving dietary counselling increased salt taste sensitivity (baseline to follow-up) and resulted in higher liking of bread with very low salt content (0.4 g salt/100 g) compared to control. |
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| Keywords: | Salt reduction Salt taste detection threshold Salt taste recognition threshold Liking |
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