The influence of sodium on liking and consumption of salty food

Lucas, Lisa, Riddell, Lynn, Liem, Gie, Whitelock, Susie and Keast, Russell 2011, The influence of sodium on liking and consumption of salty food, Journal of food science, vol. 76, no. 1, pp. 72-76.

Attached Files
Name Description MIMEType Size Downloads

Title The influence of sodium on liking and consumption of salty food
Author(s) Lucas, Lisa
Riddell, Lynn
Liem, Gie
Whitelock, Susie
Keast, Russell
Journal name Journal of food science
Volume number 76
Issue number 1
Start page 72
End page 76
Total pages 5
Publisher Blackwell Publishing
Place of publication Malden, Mass.
Publication date 2011-01
ISSN 0022-1147
1750-3841
Keyword(s) dietary sodium
hedonic response
NaCl
sensory
taste
Summary Excessive sodium (Na) intake has been linked to development of hypertension and related pathologies. In this study, we assessed if the sodium chloride (NaCl) concentration in a prototypical food influences the liking and intake of that food. In study 1, detection and recognition thresholds for NaCl were assessed, and perceived salt intensity and liking for hash browns of varying sodium concentrations (40 mg, 120 mg, 170 mg, and 220 mg Na/100 g) were compared in a lab setting. In study 2, detection and recognition thresholds for NaCl were assessed in a lab setting, and lunches consisting of hash browns, basic salad, and beverages were consumed freely in a dining setting on 4 separate occasions. Intake and liking ratings for hash browns were recorded after the lunch. In both studies, detection and recognition thresholds for NaCl were not associated with perceived saltiness, liking, or intake of hash browns. Liking and perceived salt taste intensity of hash browns were correlated (r = 0.547 P < 0.01), and in study 1 the 220 mg sodium hash brown was most liked (P < 0.05). In study 2, there was no association between Na concentration and liking or consumption of hash browns. In summary, liking of hash browns were influenced by whether testing was in a lab or dining room environment. In a dining room environment, large decreases (>50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food.
Notes Article first published online: 8 DEC 2010
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2010, Institute of Food Technologists
Persistent URL http://hdl.handle.net/10536/DRO/DU:30032577

Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 12 times in TR Web of Science
Scopus Citation Count Cited 16 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 362 Abstract Views, 4 File Downloads  -  Detailed Statistics
Created: Tue, 08 Feb 2011, 12:56:38 EST by Jane Moschetti

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.