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Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren

Australian children consume too much salt, primarily from processed foods where salt is often used to enhance flavour. Few studies have assessed children’s salt preference in commercially available foods. This study aims to assess (1) children’s preference and ability to discriminate between salt le...

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Autores principales: West, Madeline, Liem, Djin Gie, Booth, Alison, Nowson, Caryl, Grimes, Carley
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412944/
https://www.ncbi.nlm.nih.gov/pubmed/30781819
http://dx.doi.org/10.3390/nu11020388
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author West, Madeline
Liem, Djin Gie
Booth, Alison
Nowson, Caryl
Grimes, Carley
author_facet West, Madeline
Liem, Djin Gie
Booth, Alison
Nowson, Caryl
Grimes, Carley
author_sort West, Madeline
collection PubMed
description Australian children consume too much salt, primarily from processed foods where salt is often used to enhance flavour. Few studies have assessed children’s salt preference in commercially available foods. This study aims to assess (1) children’s preference and ability to discriminate between salt levels in two commercially available foods and (2) if preference or ability to discriminate between salt levels changes after an education program. Chips and corn flakes were tasted at three levels of salt concentration. Children ranked which they liked best (preference) and which was saltiest (ability to discriminate). The proportion of children across categorical responses was assessed (Chi squared and McNemar’s test) together with changes in preference and ability to discriminate between salt levels from timepoint 1 (T1) to timepoint 2 (T2). Ninety-two children (57% female, mean age 9.1 years (SD 0.8)) participated. At T1 approximately one-half and two-thirds of children preferred the highest salt chip and cornflake, respectively, (both p < 0.05). Fifty-seven percent and 63% of children identified the highest level of salt in chips and cornflakes as the saltiest, respectively. Preference and ability to discriminate between salt levels were unchanged between timepoints. Results support product reformulation to decrease salt content of foods provided to children.
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spelling pubmed-64129442019-04-09 Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren West, Madeline Liem, Djin Gie Booth, Alison Nowson, Caryl Grimes, Carley Nutrients Article Australian children consume too much salt, primarily from processed foods where salt is often used to enhance flavour. Few studies have assessed children’s salt preference in commercially available foods. This study aims to assess (1) children’s preference and ability to discriminate between salt levels in two commercially available foods and (2) if preference or ability to discriminate between salt levels changes after an education program. Chips and corn flakes were tasted at three levels of salt concentration. Children ranked which they liked best (preference) and which was saltiest (ability to discriminate). The proportion of children across categorical responses was assessed (Chi squared and McNemar’s test) together with changes in preference and ability to discriminate between salt levels from timepoint 1 (T1) to timepoint 2 (T2). Ninety-two children (57% female, mean age 9.1 years (SD 0.8)) participated. At T1 approximately one-half and two-thirds of children preferred the highest salt chip and cornflake, respectively, (both p < 0.05). Fifty-seven percent and 63% of children identified the highest level of salt in chips and cornflakes as the saltiest, respectively. Preference and ability to discriminate between salt levels were unchanged between timepoints. Results support product reformulation to decrease salt content of foods provided to children. MDPI 2019-02-13 /pmc/articles/PMC6412944/ /pubmed/30781819 http://dx.doi.org/10.3390/nu11020388 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
West, Madeline
Liem, Djin Gie
Booth, Alison
Nowson, Caryl
Grimes, Carley
Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren
title Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren
title_full Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren
title_fullStr Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren
title_full_unstemmed Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren
title_short Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren
title_sort salt preference and ability to discriminate between salt content of two commercially available products of australian primary schoolchildren
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412944/
https://www.ncbi.nlm.nih.gov/pubmed/30781819
http://dx.doi.org/10.3390/nu11020388
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