Cargando…
Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions
OBJECTIVES: To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent sh...
Autores principales: | , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2016
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5036815/ https://www.ncbi.nlm.nih.gov/pubmed/27668747 http://dx.doi.org/10.1371/journal.pone.0163093 |
_version_ | 1782455629600784384 |
---|---|
author | Goffe, Louis Wrieden, Wendy Penn, Linda Hillier-Brown, Frances Lake, Amelia A. Araujo-Soares, Vera Summerbell, Carolyn White, Martin Adamson, Ashley J. Adams, Jean |
author_facet | Goffe, Louis Wrieden, Wendy Penn, Linda Hillier-Brown, Frances Lake, Amelia A. Araujo-Soares, Vera Summerbell, Carolyn White, Martin Adamson, Ashley J. Adams, Jean |
author_sort | Goffe, Louis |
collection | PubMed |
description | OBJECTIVES: To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving. DESIGN: Four laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving. SETTING: Controlled, laboratory, conditions. PARTICIPANTS: A quota-based convenience sample of 10 participants (five women) aged 18–59 years. MAIN OUTCOME MEASURES: Amount of salt delivered by salt shakers. RESULTS: Across all trials, the 17 holed shaker delivered a mean (SD) of 7.86g (4.54) per trial, whilst the five holed shaker delivered 2.65g (1.22). The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker. There was a significant difference in salt delivered between the five and 17 holed salt shakers when time spent shaking, amount of salt in the shaker and participant were all kept constant (p<0.001). This difference was robust to variations in the starting weight of shakers, time spent shaking and participant shaking (ps</ = 0.001). CONCLUSIONS: Five holed salt shakers have the potential to reduce the salt content of takeaway food, and particularly food from Fish & Chip shops, where these shakers are particularly used. Further research will be required to determine the effects of this intervention on customers’ salt intake with takeaway food and on total dietary salt intake. |
format | Online Article Text |
id | pubmed-5036815 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-50368152016-10-27 Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions Goffe, Louis Wrieden, Wendy Penn, Linda Hillier-Brown, Frances Lake, Amelia A. Araujo-Soares, Vera Summerbell, Carolyn White, Martin Adamson, Ashley J. Adams, Jean PLoS One Research Article OBJECTIVES: To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving. DESIGN: Four laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving. SETTING: Controlled, laboratory, conditions. PARTICIPANTS: A quota-based convenience sample of 10 participants (five women) aged 18–59 years. MAIN OUTCOME MEASURES: Amount of salt delivered by salt shakers. RESULTS: Across all trials, the 17 holed shaker delivered a mean (SD) of 7.86g (4.54) per trial, whilst the five holed shaker delivered 2.65g (1.22). The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker. There was a significant difference in salt delivered between the five and 17 holed salt shakers when time spent shaking, amount of salt in the shaker and participant were all kept constant (p<0.001). This difference was robust to variations in the starting weight of shakers, time spent shaking and participant shaking (ps</ = 0.001). CONCLUSIONS: Five holed salt shakers have the potential to reduce the salt content of takeaway food, and particularly food from Fish & Chip shops, where these shakers are particularly used. Further research will be required to determine the effects of this intervention on customers’ salt intake with takeaway food and on total dietary salt intake. Public Library of Science 2016-09-26 /pmc/articles/PMC5036815/ /pubmed/27668747 http://dx.doi.org/10.1371/journal.pone.0163093 Text en © 2016 Goffe 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 (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Goffe, Louis Wrieden, Wendy Penn, Linda Hillier-Brown, Frances Lake, Amelia A. Araujo-Soares, Vera Summerbell, Carolyn White, Martin Adamson, Ashley J. Adams, Jean Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions |
title | Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions |
title_full | Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions |
title_fullStr | Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions |
title_full_unstemmed | Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions |
title_short | Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions |
title_sort | reducing the salt added to takeaway food: within-subjects comparison of salt delivered by five and 17 holed salt shakers in controlled conditions |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5036815/ https://www.ncbi.nlm.nih.gov/pubmed/27668747 http://dx.doi.org/10.1371/journal.pone.0163093 |
work_keys_str_mv | AT goffelouis reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT wriedenwendy reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT pennlinda reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT hillierbrownfrances reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT lakeameliaa reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT araujosoaresvera reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT summerbellcarolyn reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT whitemartin reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT adamsonashleyj reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions AT adamsjean reducingthesaltaddedtotakeawayfoodwithinsubjectscomparisonofsaltdeliveredbyfiveand17holedsaltshakersincontrolledconditions |