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Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru

BACKGROUND: In resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely...

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Autores principales: Saavedra-Garcia, Lorena, Bernabe-Ortiz, Antonio, Gilman, Robert H., Diez-Canseco, Francisco, Cárdenas, María Kathia, Sacksteder, Katherine A., Miranda, J. Jaime
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4520464/
https://www.ncbi.nlm.nih.gov/pubmed/26225848
http://dx.doi.org/10.1371/journal.pone.0134700
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author Saavedra-Garcia, Lorena
Bernabe-Ortiz, Antonio
Gilman, Robert H.
Diez-Canseco, Francisco
Cárdenas, María Kathia
Sacksteder, Katherine A.
Miranda, J. Jaime
author_facet Saavedra-Garcia, Lorena
Bernabe-Ortiz, Antonio
Gilman, Robert H.
Diez-Canseco, Francisco
Cárdenas, María Kathia
Sacksteder, Katherine A.
Miranda, J. Jaime
author_sort Saavedra-Garcia, Lorena
collection PubMed
description BACKGROUND: In resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely have effects on palatability and taste of prepared foods, yet a threshold to discriminate sensorial changes can be determined. The main goal of this study was to assess if the use of potassium-enriched salt substitutes lead to perceived differences in taste utilizing a sensory discrimination test. METHODS AND RESULTS: A triangle taste test was conducted and participants were offered samples of cooked rice prepared with different salts. The only ingredient that differed in the preparation was the salt used: 100%NaCl (regular salt) and salts where sodium was replaced by 50%, 33% or 25% KCl (potassium-enriched salt). Comparisons were carried out according to the minimum number of correct judgments. A total of 156 subjects, 49% males, mean age 41.0 years (SD±15.5) years, participated in the study. Samples using 25% potassium-enrichment were indistinguishable in terms of taste from regular salt, whereas samples with 33% and 50% potassium-enrichment were distinguishable. Results were consistent when stratified by sex and age. Less than 10% of participants attributed the differences to bitterness or metallic flavor. CONCLUSIONS: The 25% potassium-enriched salt is indistinguishable from regular salt. These findings suggest a potential to achieve sodium intake reduction strategies in cooking practices by substituting regular salt with potassium-enriched salt without affecting palatability.
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spelling pubmed-45204642015-08-06 Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru Saavedra-Garcia, Lorena Bernabe-Ortiz, Antonio Gilman, Robert H. Diez-Canseco, Francisco Cárdenas, María Kathia Sacksteder, Katherine A. Miranda, J. Jaime PLoS One Research Article BACKGROUND: In resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely have effects on palatability and taste of prepared foods, yet a threshold to discriminate sensorial changes can be determined. The main goal of this study was to assess if the use of potassium-enriched salt substitutes lead to perceived differences in taste utilizing a sensory discrimination test. METHODS AND RESULTS: A triangle taste test was conducted and participants were offered samples of cooked rice prepared with different salts. The only ingredient that differed in the preparation was the salt used: 100%NaCl (regular salt) and salts where sodium was replaced by 50%, 33% or 25% KCl (potassium-enriched salt). Comparisons were carried out according to the minimum number of correct judgments. A total of 156 subjects, 49% males, mean age 41.0 years (SD±15.5) years, participated in the study. Samples using 25% potassium-enrichment were indistinguishable in terms of taste from regular salt, whereas samples with 33% and 50% potassium-enrichment were distinguishable. Results were consistent when stratified by sex and age. Less than 10% of participants attributed the differences to bitterness or metallic flavor. CONCLUSIONS: The 25% potassium-enriched salt is indistinguishable from regular salt. These findings suggest a potential to achieve sodium intake reduction strategies in cooking practices by substituting regular salt with potassium-enriched salt without affecting palatability. Public Library of Science 2015-07-30 /pmc/articles/PMC4520464/ /pubmed/26225848 http://dx.doi.org/10.1371/journal.pone.0134700 Text en © 2015 Saavedra-Garcia et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Saavedra-Garcia, Lorena
Bernabe-Ortiz, Antonio
Gilman, Robert H.
Diez-Canseco, Francisco
Cárdenas, María Kathia
Sacksteder, Katherine A.
Miranda, J. Jaime
Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
title Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
title_full Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
title_fullStr Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
title_full_unstemmed Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
title_short Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru
title_sort applying the triangle taste test to assess differences between low sodium salts and common salt: evidence from peru
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4520464/
https://www.ncbi.nlm.nih.gov/pubmed/26225848
http://dx.doi.org/10.1371/journal.pone.0134700
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