What is it about?
Studies have shown that salt intake is directly associated with blood pressure and cardiovascular disease. Furthermore, daily sodium intake by most (95%) of the world’s population is 3–6 g, which is higher than the recommended amount of 2 g of sodium or 5 g of table salt. Data on salt consumption among the Brazilian population are consistent with those found around the world – in excess of recommendations (approximately 12 g/day) . Therefore, the purpose of this study was to assess sensory perception of the amount of salt and acceptance of preparations at a Food and Nutrition Unit in the city of São Paulo (SP, Brazil).
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Why is it important?
Sensory evaluation showed that perception of salty taste was balanced for all preparations presented to consumers, regardless of their share in the menu. Furthermore, over 70% of consumers expressed good acceptability of all preparations. These results showed balance in and high acceptance of salt perception by those consumers. Such behavioural information may contribute to strategies for reducing dietary sodium.
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This page is a summary of: Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo, Journal of Culinary Science & Technology, August 2018, Taylor & Francis, DOI: 10.1080/15428052.2018.1507857.
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