Salt reduction: Moving from consumer awareness to action

Food Quality and Preference - Tập 48 - Trang 376-381 - 2016
Elizabeth H. Zandstra1, René Lion1, Rachel S. Newson2
1Consumer Science, Unilever R&D Vlaardingen, the Netherlands
2Nutrition & Health, Unilever R&D Vlaardingen, The Netherlands

Tài liệu tham khảo

Adams, 1995, Consumer acceptance of foods lower in sodium, Journal of the American Dietetic Association, 95, 447, 10.1016/S0002-8223(95)00120-4 Alburto, 2013, Effect of lower sodium intake on health: Systematic review and meta-analyses, BMJ, 346, f1326, 10.1136/bmj.f1326 Anderson, 2010, Dietary sources of sodium in China, Japan, the United Kingdom, and the United States, women and men aged 40 to 59years: The INTERMAP study, Journal of the American Dietetic Association, 110, 736, 10.1016/j.jada.2010.02.007 Anderson, C., Cobb, L. K., Miller, E. R., Woodward, M., Chang, A., Mongraw-Chaffin, M., Appel, L. J. (2014). Effects of a behavioural intervention that emphasizes spices and herbs on adherence to recommended sodium intake. American Heart Association, report MP37. Asaria, 2007, Chronic disease prevention: health effects and financial costs of strategies to reduce salt intake and control tobacco use, Lancet, 370, 2044, 10.1016/S0140-6736(07)61698-5 Beauchamp, 1987, Failure to compensate decreased dietary sodium with increased table salt usage, JAMA, 258, 3275, 10.1001/jama.1987.03400220075040 Bertino, 1982, Long-term reduction in dietary sodium alters the taste of salt, American Journal of Clinical Nutrition, 36, 1134, 10.1093/ajcn/36.6.1134 Blais, 1986, Effect of dietary sodium restriction on taste responses to sodium chloride: A longitudinal study, American Journal of Clinical Nutrition, 44, 232, 10.1093/ajcn/44.2.232 Bobowski, 2015, A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer, Food Quality and Preference, 39, 40, 10.1016/j.foodqual.2014.06.005 Bolhuis, 2010, Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption, Chemical Senses, 35, 789, 10.1093/chemse/bjq077 Bolhuis, 2011, A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings, Journal of Nutrition, 141, 2249, 10.3945/jn.111.141366 Brown, 2009, Salt intakes around the world: implications for public health, International Journal of Epidemiology, 38, 791, 10.1093/ije/dyp139 Busch, 2010, Salt reduction and the consumer perspective, New Food Magazine, 2, 36 Cardello, 2007, Measuring consumer expectations to improve food product development, 223 Cobiac, 2010, Cost-effectiveness of interventions to reduce dietary intake, Heart, 96, 1920, 10.1136/hrt.2010.199240 Day, 2001, Epidemiological assessment of diet: A comparison of a 7-day diary with a food frequency questionnaire using urinary markers of nitrogen, potassium and sodium, International Journal of Epidemiology, 30, 309, 10.1093/ije/30.2.309 De Graaf, 1996, Psychophysical and psychohedonic functions of four common food flavours in elderly subjects, Chemical Senses, 21, 293, 10.1093/chemse/21.3.293 Deliza, 1996, The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review, Journal of Sensory Studies, 11, 103, 10.1111/j.1745-459X.1996.tb00036.x Deyer, 1998, Blood pressure and diurnal variation in sodium, potassium, and water excretion, Journal of Human Hypertension, 12, 363, 10.1038/sj.jhh.1000601 Dötsch, 2009, Strategies to reduce sodium consumption: A food industry perspective, Critical Reviews in Food Science and Nutrition, 49, 841, 10.1080/10408390903044297 Drewnowski, 1996, Salt taste perceptions and preferences are unrelated to sodium consumption in healthy older adults, Journal of the American Dietetic Association, 96, 471, 10.1016/S0002-8223(96)00131-9 Farleigh, 1990, The effect of manipulation of salt pot hole size on table salt use, Food Quality and Preference, 2, 13, 10.1016/0950-3293(90)90026-Q Gaziano, 2007, Scaling up interventions for chronic disease prevention: The evidence, Lancet, 370, 1939, 10.1016/S0140-6736(07)61697-3 Girgis, 2003, A one-quarter reduction in the salt content of bread can be made without detection, European Journal of Clinical Nutrition, 57, 616, 10.1038/sj.ejcn.1601583 Hayes, 2010, Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking, Physiology & Behavior, 100, 369, 10.1016/j.physbeh.2010.03.017 He, 2013, Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomized trials, BMJ, 345, f1325, 10.1136/bmj.f1325 He, 2009, A comprehensive review on salt and health and current experience of worldwide salt reduction programmes, Journal of Human Hypertension, 23, 363, 10.1038/jhh.2008.144 Hendriksen, 2014, American Journal of Clinical Nutrition, 99, 446, 10.3945/ajcn.113.062018 Herbert, 2014, Memory processes in the development of reduced-salt foods, Appetite, 83, 125, 10.1016/j.appet.2014.08.019 INTERSALT Special Issue (1989). In Elliott, P. (Ed.). Journal of Human Hypertension, 3, 279–408. Kahkonen, 1996, How information enhances acceptability of a low-fat spread, Food Quality and Preference, 7, 87, 10.1016/0950-3293(95)00040-2 Kremer, 2009, Salt reduction in foods using naturally brewed soy sauce, Journal of Food Science, 74, S255, 10.1111/j.1750-3841.2009.01232.x Kuenzel, 2011, Expecting yoghurt drinks to taste sweet or pleasant increases liking, Appetite, 56, 122, 10.1016/j.appet.2010.12.009 Liem, 2012, Effects of health labels on expected and actual taste perception of soup, Food Quality and Preference, 25, 192, 10.1016/j.foodqual.2012.02.015 Liem, 2012, Health labelling can influence taste perception and use of table salt for reduced-sodium products, Public Health Nutrition, 15, 2340, 10.1017/S136898001200064X Malherbe, 2003, Consumer acceptability and salt perception of food with a reduced sodium content, Tydskrif vir Gesinsekologie en Verbruikswetenskappe, 32, 12 Mattes, 1997, The taste for salt in humans, American Journal of Clinical Nutrition, 65, 692S, 10.1093/ajcn/65.2.692S Mattes, 1991, Relative contributions of dietary-sodium sources, Journal of the American College of Nutrition, 10, 383, 10.1080/07315724.1991.10718167 McClure, 2004, Neural correlates of behavioral preference for culturally familiar drinks, Neuron, 44, 379, 10.1016/j.neuron.2004.09.019 McLean, 2014, Measuring population sodium intake: A review of methods, Nutrients, 6, 4651, 10.3390/nu6114651 Methven, 2012, Changes in liking for no added salt soup as a function of exposure, Food Quality and Preference, 26, 135, 10.1016/j.foodqual.2012.04.012 Mitchell, 2009, Optimization of the sensory acceptability of a reduced salt model ready meal, Journal of Sensory Studies, 24, 133, 10.1111/j.1745-459X.2008.00199.x Mitchell, 2013, The influence of salt taste threshold on acceptability and purchase intent of reformulated reduced sodium vegetable soups, Food Quality and Preference, 28, 356, 10.1016/j.foodqual.2012.11.002 Mohan, 2009, Effective population-wide public health interventions to promote sodium reduction, Canadian Medical Association Journal, 181, 605, 10.1503/cmaj.090361 Mozaffarian, 2014, Global sodium consumption and death from cardiovascular causes, New England Journal of Medicine, 371, 624, 10.1056/NEJMoa1304127 Nakamura, 2003, Feasibility and effect on blood pressure of 6-week trial of low sodium soy sauce and miso (fermented soybean paste), Circulation Journal, 67, 530, 10.1253/circj.67.530 Newson, 2013, Barriers for progress in salt reduction in the general population: An international study, Appetite, 71, 22, 10.1016/j.appet.2013.07.003 Prochaska, 1992, In search of how people change. Applications to addictive behaviors, The American Psychologist, 47, 1102, 10.1037/0003-066X.47.9.1102 Robinson, 2012, Changing memory of food enjoyment to increase food liking, choice and intake, British Journal of Nutrition, 108, 1505, 10.1017/S0007114511007021 Sheeran, 2002, Intention–behaviour relations: A conceptual and empirical review, European Review of Social Psychology, 12, 1, 10.1080/14792772143000003 Shepherd, 1984, Preference and sensitivity to salt taste as determinants of salt-intake, Appetite, 5, 187, 10.1016/S0195-6663(84)80014-8 Smith, 2006, Aging and eating in the rural, southern United States: Beliefs about salt and its effect on health, Social Science & Medicine, 62, 189, 10.1016/j.socscimed.2005.05.009 Sullivan, 1990, Pass the sugar, pass the salt – Experience dictates preference, Developmental Psychology, 26, 546, 10.1037/0012-1649.26.4.546 Sutherland, 2012, Fewer adults add salt at the table after initiation of a national salt campaign in the UK: A repeated cross-sectional analysis, British Journal of Nutrition, 1 Tobin, 2012, Effect of varying salt and fat levels on the sensory quality of beef patties, Meat Science, 91, 460, 10.1016/j.meatsci.2012.02.032 Tuorila-Ollikainen, 1986, Effect of saltiness on the liking and consumption of bread and butter, Ecology Food Nutrition, 18, 99, 10.1080/03670244.1986.9990916 Van Der Veen, 1999, Determinants of salt use in cooked meals in the Netherlands: Attitudes and practices of food preparers, European Journal of Clinical Nutrition, 53, 388, 10.1038/sj.ejcn.1600737 Wang, 2014, Consumer acceptance of model soup system with varying levels of herbs and salt, Journal of Food Science, 79, S2098, 10.1111/1750-3841.12637 Watson, 1970, Usefulness of overnight urines in population groups. Pilot studies of sodium, potassium, and calcium excretion, American Journal of Clinical Nutrition, 23, 290, 10.1093/ajcn/23.3.290 Webster, 2011, Salt reduction initiatives around the world, Journal of Hypertension, 29, 1043, 10.1097/HJH.0b013e328345ed83 Weinstein, 1998, Experimental evidence for stages of health behavior change: The precaution adoption process model applied to home radon testing, Health Psychology, 17, 445, 10.1037/0278-6133.17.5.445 Willems, 2014, Effect of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups, Public Health Nutrition, 17, 1130, 10.1017/S1368980013001055 World Health Organization (2006). Sodium intakes around the world. Report of a WHO forum and technical meeting. Paris, France: WHO Document Services. ISBN: 978 92 4 159593 5. World Health Organization (2007). Reducing salt intake in populations. Report of a WHO forum and technical meeting. Geneva, Switzerland: WHO Document Production Services. World Health Organization, 2012 Zandstra, 2000, Short- and long-term effects of changes in pleasantness on food intake, Appetite, 34, 253, 10.1006/appe.1999.0304 Zandstra, 2011, Effects of energy conditioning on food preferences and choice, Appetite, 57, 45, 10.1016/j.appet.2011.03.007 Zandstra, E. H. (2004). The effects of labelling and repeated consumption on desire and liking over time. In Poster at the XXIVth international conference of European chemoreception research, Dijon (France). Zandstra, E. H., Miyapuram, K. P., & Tobler, P. N. (2013). Understanding consumer decisions using behavioural economics. In V. S. Chandrasekhar Pammi & Narayanan Srinivasan (Eds.), Decision making: Neural and behavioural approaches. Progress in brain research (Vol. 202, pp. 197–211). Zandstra, E. H., De Kock, H. L., Sayed, N., & Wentzel-Viljoen, E. (2014). Shaking salt perceptions: The use of table salt with reduced-salt products. In Poster at the sixth European conference on sensory and consumer research, 7–10 September 2014, Copenhagen (Denmark).