scholarly journals Health labelling can influence taste perception and use of table salt for reduced-sodium products

2012 ◽  
Vol 15 (12) ◽  
pp. 2340-2347 ◽  
Author(s):  
Djin Gie Liem ◽  
Fatemeh Miremadi ◽  
Elizabeth H Zandstra ◽  
Russell SJ Keast
Keyword(s):  
No Reduction ◽  
Taste Perception ◽  
Table Salt ◽  
Salt Reduction ◽  
Subject Design ◽  
Reduced Products ◽  
Negative Effect ◽  
Reduced Salt ◽  
Taste Experience ◽  
Heart Foundation

AbstractObjectiveTo investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.DesignWithin-subject design.SettingSensory laboratory.SubjectsParticipants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.ResultsReduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0·05) and perceived saltiness (P < 0·05). Perceived saltiness of sodium-reduced soups decreased more (P < 0·05), and consumers added more salt (P < 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.ConclusionsEmphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.

scholarly journals Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

Appetite ◽  
2016 ◽  
Vol 96 ◽  
pp. 383-390 ◽  
Author(s):  
H.L. De Kock ◽  
E.H. Zandstra ◽  
N. Sayed ◽  
E. Wentzel-Viljoen
Keyword(s):  
Taste Perception ◽  
Table Salt ◽  
Salt Taste ◽  
Reduced Salt

scholarly journals Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

2018 ◽  
Vol 21 (15) ◽  
pp. 2762-2772 ◽  
Author(s):  
Elizabeth H Zandstra ◽  
Astrid A Willems ◽  
René Lion
Keyword(s):  
Salt Intake ◽  
Table Salt ◽  
Experimental Conditions ◽  
Salt Reduction ◽  
Action Group ◽  
Reduced Products ◽  
Social Message ◽  
The Impact ◽  
Repeated Consumption ◽  
Over Time

AbstractObjectiveThe current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption.DesignIn a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three ‘Interest in Salt Reduction’ groups based on their self-reported interest in salt reduction. They consumed a regular-salt soup or a 30 % salt-reduced soup, either with or without a front-of-pack message (nutritional, sensory or social based). Liking, salt perception and table salt use were measured at each consumption.SettingCentral location test.SubjectsBritish consumers (n 493) aged 24–65 years.ResultsThe soups remained stable in liking over repeated consumption, with no significant differences between the experimental conditions. However, liking did differ among the different Interest in Salt Reduction groups: the ‘not aware, no action’ group liked salt-reduced soups with a nutritional message the most, whereas the ‘aware and action’ group liked salt-reduced soups with a social message the most. There was no change in the amount of table salt added as people got more familiar with the salt-reduced soups, suggesting a strong role for habit in table salt use.ConclusionsIt mattered whether consumers were thinking about reducing their salt intake or not: a communication message tailored to a country’s interest in reducing salt is recommended to motivate consumers to lower their salt intake.

scholarly journals Protocol for the Process Evaluation of a Complex, Statewide Intervention to Reduce Salt Intake in Victoria, Australia

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 998 ◽  
Author(s):  
Kathy Trieu ◽  
Stephen Jan ◽  
Mark Woodward ◽  
Carley Grimes ◽  
Bruce Bolam ◽  
...  
Keyword(s):  
Process Evaluation ◽  
Complex Disease ◽  
Salt Intake ◽  
Complex Interventions ◽  
Reduction Process ◽  
Population Based ◽  
Structured Interviews ◽  
Salt Reduction ◽  
Campaign Evaluation ◽  
Reduced Salt

Systematic reviews of trials consistently demonstrate that reducing salt intake lowers blood pressure. However, there is limited evidence on how interventions function in the real world to achieve sustained population-wide salt reduction. Process evaluations are crucial for understanding how and why an intervention resulted in its observed effect in that setting, particularly for complex interventions. This project presents the detailed protocol for a process evaluation of a statewide strategy to lower salt intake in Victoria, Australia. We describe the pragmatic methods used to collect and analyse data on six process evaluation dimensions: reach, dose or adoption, fidelity, effectiveness, context and cost, informed by Linnan and Steckler’s framework and RE-AIM. Data collection methods include routinely collected administrative data; surveys of processed foods, the population, food industry and organizations; targeted campaign evaluation and semi-structured interviews. Quantitative and qualitative data will be triangulated to provide validation or context for one another. This process evaluation will contribute new knowledge about what components of the intervention are important to salt reduction strategies and how the interventions cause reduced salt intake, to inform the transferability of the program to other Australian states and territories. This protocol can be adapted for other population-based, complex, disease prevention interventions.

scholarly journals Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

2013 ◽  
Vol 17 (5) ◽  
pp. 1130-1137 ◽  
Author(s):  
Astrid A Willems ◽  
Danielle HA van Hout ◽  
Nicolien Zijlstra ◽  
Elizabeth H Zandstra
Keyword(s):  
Choice Behaviour ◽  
Salt Reduction ◽  
Central Location ◽  
Significant Difference ◽  
Reduced Salt ◽  
The Impact ◽  
Home Consumption ◽  
Location Test ◽  
At Home

AbstractObjectiveThe present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups.DesignParticipants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: ‘same great taste, less salt and more herbs’. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption.SettingIn-home and central location test.SubjectsFrench consumers (n 646).ResultsThere was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home.ConclusionsThe surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers’ choice behaviour and in turn table salt use at home, are still unanswered questions.

scholarly journals The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study

2015 ◽  
Vol 19 (6) ◽  
pp. 983-987 ◽  
Author(s):  
Joan Quilez ◽  
Jordi Salas-Salvado
Keyword(s):  
Mediterranean Diet ◽  
Potassium Salt ◽  
Salt Content ◽  
Potassium Citrate ◽  
Salt Reduction ◽  
Reduced Salt ◽  
Market Test ◽  
Flour Basis

AbstractObjectiveBread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up.DesignDuring 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed.SettingSpain.ResultsThe market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction.ConclusionsIt is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.

scholarly journals Effects of salt reduction on cardiovascular risk factors. The STRIVE-study

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
U Toft ◽  
N L Riis ◽  
A D Lassen ◽  
E Trolle ◽  
K S Bjørnsbo
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Cardiovascular Risk ◽  
Adverse Effects ◽  
Cardiovascular Risk Factors ◽  
Salt Intake ◽  
Plasma Cholesterol ◽  
Plasma Triglyceride ◽  
Salt Reduction ◽  
Reduced Salt

Abstract Potential adverse effects of reducing salt intake in the general population are discussed. This study aims to explore the effect of gradually reducing salt intake in a real-life setting. The study was a 4-month cluster RCT with families randomly assigned to either A) salt reduced bread, B) salt reduced bread and dietary counselling or C) standard bread (control) Participants in intervention A received bread gradually reduced in salt content from 1.2 g salt/100g (regular) to 0.6 g salt/100g in ryebread and 0.4 g salt/100g in wheat bread. Participants in intervention B received the same bread as intervention A but in addition, they received dietary advise on how to further reduce their salt intake and promote potassium. The control group received regular bread (blinded). Changes in outcomes were assessed using linear mixed models. Results A total of 89 Danish families (155 adults; 156 children) participated in the study. A total of 291 (94%) participants completed the intervention. Results are preliminary. Intention to treat analyses showed no significant effects of the salt reduction intervention on changes in systolic and diastolic blood pressure, plasma triglyceride. A small, but significant (-0.26 mmol/l; P = 0.02) decrease in total plasma cholesterol was shown in intervention group A. Per protocol analyses, including only participants in the intervention groups that decreased their salt intake by at least 20% from baseline to 4-month follow-up, showed a significant decrease in diastolic (-3.5 mmHg; P &lt; 0.0001) and systolic (-6.3 mmHg; P &lt; 0.0001) blood pressure, total cholesterol (-0.25 mmol/l; P = 0.0009), LDL cholesterol (log. transformed) (-6%; P = 0.03) and plasma triglyceride (log. transformed) (-17%; P = 0.04). No significant effects were found for HDL plasma cholesterol, aldosterone, renin, plasma glucose and HbA1c. Conclusions Reduced salt intake were associated with beneficial changes in cardiovascular risk factors. No adverse effects were observed. Key messages Reduced salt intake were associated with benificial changes in cardiovascular risk factors. No adverse effects were observed.

Does Reducing Sedentarity With Standing Desks Hinder Cognitive Performance?

2019 ◽  
Vol 62 (4) ◽  
pp. 603-612 ◽  
Author(s):  
Elise Labonté-LeMoyne ◽  
Marc-Antoine Jutras ◽  
Pierre-Majorique Léger ◽  
Sylvain Sénécal ◽  
Marc Fredette ◽  
...  
Keyword(s):  
Cognitive Abilities ◽  
Task Difficulty ◽  
Brain Activity ◽  
Cognitive Tasks ◽  
Input Device ◽  
Alpha Band ◽  
Independent Variables ◽  
Subject Design ◽  
Computer Mouse ◽  
Negative Effect

Objective The goal of this study was to determine if using a standing desk would affect the productivity of workers, based on the type of work they perform. Background Standing desks are a promising new health intervention in the workplace, but users and employers often require more specific recommendations related to productivity, such as the type of work that is more suited for the standing desk. Method Thirty-seven young and healthy adults performed eight cognitive tasks in a 2 × 2 × 2 within-subject design of the following independent variables: posture (sitting/standing), task difficulty (easy/hard), and input device (computer mouse/tactile screen) in a counterbalanced order. Results Our results revealed that using a standing desk had no negative effect on performance or perception, but it did lead to increased brain activity in the alpha band for the parietal region (β = 0.186, p = .001). Conclusion We conclude that users of standing desks can freely stand for any level of task difficulty for work that involves working memory. However, more research is needed to generalize these results to other types of cognitive abilities and prolonged use of standing desks. Application Our results simplify recommendations for workers as they do not need to worry about the type of work they are performing when using a standing desk.

Effect of Cement Raw Meal on the NO Reduction by Biomass Char

2020 ◽  
Vol 993 ◽  
pp. 1401-1406
Author(s):  
Nan Li ◽  
Su Ping Cui ◽  
Ya Li Wang ◽  
Xiao Yu Ma ◽  
Shi Jie Liu ◽  
...  
Keyword(s):  
High Temperature ◽  
No Reduction ◽  
Fixed Bed ◽  
Reduction Rate ◽  
Laboratory Scale ◽  
Carbon Surface ◽  
Long Time ◽  
Negative Effect ◽  
Biomass Char ◽  
Positive Effect

The influence of cement raw meal on the NO reduction by biomass char at a high temperature of 900 °C with four O2 concentrations of 1%, 3%, 5% and 8% was investigated in a laboratory scale fixed bed quartz reactor. The results showed that the cement raw meal had certain positive effect on NO reduction by biomass char which promotes dissociation adsorption of NO with the help of CO consumption and oxygen transferred to carbon surface, however, it also shows some negative effect, and the degree depends on O2 concentration. A long-time and high NO reduction rate was obtained in the case of 1% O2 concentration.

Limited compensation by table salt for reduced salt within a meal

Appetite ◽  
1989 ◽  
Vol 13 (3) ◽  
pp. 193-200 ◽  
Author(s):  
R. Shepherd ◽  
C.A. Farleigh ◽  
S.G. Wharf
Keyword(s):  
Table Salt ◽  
Reduced Salt

scholarly journals Testing the effects of nudging for reduced salt intake among online food delivery customers: a research protocol for a randomized controlled trial

2021 ◽  
Author(s):  
Beisi Li ◽  
Ying Cui ◽  
Chao Song ◽  
Wenyue Li ◽  
Jun Nakagawa ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Controlled Trial ◽  
Salt Content ◽  
Food Delivery ◽  
Secondary Outcome ◽  
Control Group ◽  
Post Intervention ◽  
Salt Reduction ◽  
Randomized Controlled ◽  
Reduced Salt

Background: Chinese people on average consume almost twice as much salt as recommended by the World Health Organization. In recent years, dining out and ordering food online are increasingly popular, especially for urban residents. The aim of this study is to evaluate in the real-world context the effectiveness of different settings on a food delivery App in nudging consumers towards reduced salt options through a randomized controlled trial in selected cities and restaurants chains in China. Methods and Analysis: This is a randomized controlled trial with matched restaurants randomized to five parallel intervention groups plus a control group. Participating restaurants are recruited via open invitation and targeted invitation on a voluntary basis and are free to withdraw from the study at anytime. Each enrolled restaurant can select 1-3 of their most popular dishes to participate in this study. The recruitment ends at the end of June 2021. As of June 1, 322 restaurants enrolled for intervention groups and successfully completed interface set-up requirements. The primary outcome of this study is to investigate the differences in customer ordering behaviors regarding salt preference that result from changing the default settings and/or in combination with health messages before placing the order. The primary outcome will be measured by the difference between the number of regular salt orders and the number of reduced salt orders amongst the five intervention groups, and between each intervention group and the control group. We will collect order data at the end of the 2-month study period from the meal delivery App. The secondary outcome is to measure if reduced the salt version of the participating dishes has less salt content than the regular version. The secondary outcome will be measured by lab testing salt content of randomly sampled dishes during the study period. In addition, we will also conduct pre- and post- intervention surveys with participating restaurants to assess their knowledge, attitude, and practice regarding salt reduction, and their perceptions on how such intervention affects their business, if at all. We will not include findings from the pre- and post-intervention interviews as an outcome but will use them to inform future restaurant-based salt reduction promotions. Discussion: The study will test whether change in the choice architecture on the ordering platform will promote healthier ordering behavior among consumers. Results on whether user interface modifications can promote sales of reduced salt dishes may provide evidence to inform future sodium reduction strategies and health promotion interventions on online food ordering platforms, with the potential to apply to offline dining settings. The results may also inform current government efforts to roll out national guidelines on promoting nutrition labeling in dining settings. Despite these strengths in study design, securing the agreement of the food delivery App, recruiting individual restaurants and maintaining compliance to the interface set up through the period of the study proved to be and remains challenging.

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