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A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects

Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typi...

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Autores principales: Iaccarino Idelson, Paola, Russo, Ornella, Iacone, Roberto, D’Elia, Lanfranco, Giacco, Rosalba, Volpe, Maria Grazie, Strazzullo, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698524/
https://www.ncbi.nlm.nih.gov/pubmed/33213066
http://dx.doi.org/10.3390/nu12113533
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author Iaccarino Idelson, Paola
Russo, Ornella
Iacone, Roberto
D’Elia, Lanfranco
Giacco, Rosalba
Volpe, Maria Grazie
Strazzullo, Pasquale
author_facet Iaccarino Idelson, Paola
Russo, Ornella
Iacone, Roberto
D’Elia, Lanfranco
Giacco, Rosalba
Volpe, Maria Grazie
Strazzullo, Pasquale
author_sort Iaccarino Idelson, Paola
collection PubMed
description Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). The nutritional characteristics and the chemical profile of the SWP and StP were assessed by chemical analyses and the use of Food Composition Tables. Twelve healthy volunteers were recruited for a Randomized Controlled Trial, with the consumption of one StP and one SWP using a balanced crossover design. The satiating power and palatability of the two pizzas were tested by the administration of Visual Analogue Scales. Serum glucose, insulin and sodium were measured every 30 min and 3 h urines were collected after each meal. SWP contained nearly 50% less NaCl and a larger amount of micronutrients compared with StP. No significant differences were detected between the two pizzas with regard to satiating power, pleasantness and glycemic and insulinemic response. However, a significant difference was found in the urine volume collected over the 3 h after the two meals (194 mL after StP vs. 292 mL after SWP, p = 0.018) and in the 3 h sodium balance (+1.6 g after StP vs. +0.5 g after SWP, p = 0.002). Conclusions: SWP appears to be a food with favourable nutritional characteristics, very good acceptability and healthy metabolic properties: these results warrant confirmation by a larger intervention trial.
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spelling pubmed-76985242020-11-29 A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects Iaccarino Idelson, Paola Russo, Ornella Iacone, Roberto D’Elia, Lanfranco Giacco, Rosalba Volpe, Maria Grazie Strazzullo, Pasquale Nutrients Article Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). The nutritional characteristics and the chemical profile of the SWP and StP were assessed by chemical analyses and the use of Food Composition Tables. Twelve healthy volunteers were recruited for a Randomized Controlled Trial, with the consumption of one StP and one SWP using a balanced crossover design. The satiating power and palatability of the two pizzas were tested by the administration of Visual Analogue Scales. Serum glucose, insulin and sodium were measured every 30 min and 3 h urines were collected after each meal. SWP contained nearly 50% less NaCl and a larger amount of micronutrients compared with StP. No significant differences were detected between the two pizzas with regard to satiating power, pleasantness and glycemic and insulinemic response. However, a significant difference was found in the urine volume collected over the 3 h after the two meals (194 mL after StP vs. 292 mL after SWP, p = 0.018) and in the 3 h sodium balance (+1.6 g after StP vs. +0.5 g after SWP, p = 0.002). Conclusions: SWP appears to be a food with favourable nutritional characteristics, very good acceptability and healthy metabolic properties: these results warrant confirmation by a larger intervention trial. MDPI 2020-11-17 /pmc/articles/PMC7698524/ /pubmed/33213066 http://dx.doi.org/10.3390/nu12113533 Text en © 2020 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
Iaccarino Idelson, Paola
Russo, Ornella
Iacone, Roberto
D’Elia, Lanfranco
Giacco, Rosalba
Volpe, Maria Grazie
Strazzullo, Pasquale
A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
title A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
title_full A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
title_fullStr A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
title_full_unstemmed A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
title_short A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
title_sort lower sodium neapolitan pizza prepared with seawater in place of salt: nutritional properties, sensory characteristics, and metabolic effects
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698524/
https://www.ncbi.nlm.nih.gov/pubmed/33213066
http://dx.doi.org/10.3390/nu12113533
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