Sociodemographic, Psychological, and Lifestyle Characteristics Are Associated with a Liking for Salty and Sweet Tastes in French Adults ,

Lampuré, Aurélie; Schlich, Pascal; Deglaire, Amélie; Castetbon, Katia; Péneau, Sandrine; Herçberg, Serge; Méjean, Caroline

doi:10.3945/jn.114.201269

Cited by 64 publications

(57 citation statements)

References 56 publications

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“…A diferença no consumo de doces entre homens e mulheres tem sido descrita em outros estudos (25,29,31,32) . Em um estudo de corte transversal (32) realizado com dados de 37.181 franceses, de idade ≥ 20 anos, que preencheram questionários on-line, os autores investigaram a associação entre o gosto pelos sabores salgado e doce e as características sociodemográficas, psicológicas e de estilo de vida.…”

Section: Discussionunclassified

“…Em um estudo de corte transversal (32) realizado com dados de 37.181 franceses, de idade ≥ 20 anos, que preencheram questionários on-line, os autores investigaram a associação entre o gosto pelos sabores salgado e doce e as características sociodemográficas, psicológicas e de estilo de vida. No estudo, verificaram que o gosto pelo sal aumentou com a idade, especialmente nos homens, ao passo que o gosto pelo sabor doce diminuiu com a idade, principalmente entre as mulheres.…”

Section: Discussionunclassified

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Diferenças no consumo de alimentos entre homens e mulheres entrevistados pelo inquérito telefônico Vigitel

Durante

Guimarães

Segri

et al. 2017

RBPS

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Section: Discussionunclassified

Diferenças no consumo de alimentos entre homens e mulheres entrevistados pelo inquérito telefônico Vigitel

Durante

Guimarães

Segri

et al. 2017

RBPS

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“…In order to reduce the salt content of food products in a manner acceptable to consumers and which also does not result in compensatory use of discretionary salt, it is vital that we achieve a better understanding of the nature of liking of the taste of salt and how this liking can be influenced (Lampuré et al, 2015;Zandstra et al, 2015). It is important to take small steps in salt reduction and ensure products remain accepted by consumers over repeated consumption (Busch et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

Kock

Zandstra

Sayed³

et al. 2016

Appetite

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Pretoria South Africa 0002 riette.dekock@up.ac.za +27 12 420 3238 Highlights New consumer-focused behaviour insights for salt reduction of meals. Unexpected similarities in liking for chicken meals with varying levels of salt. A gradual reduction of salt in chicken stews resulted in a reduced salt intake. 19% consumers added salt back to reduced-salt meals, up to full compensation. AbstractThis study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming chicken stew in light of South Africa"s new salt recommendations. In total, 432 South-African consumers (aged 35.2 ± 12.3 years) consumed a full portion of a chicken stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare chicken stews: 1) no reduction -2013 Na level; regular salt level as currently available on the South African market (24473 mg Na/100g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025 mg Na/100g), 3) 2016 salt level, as per regulatory prescriptions (18000 mg Na/100g), 4) 2019 salt level, as per regulatory prescriptions (13000 mg Na/100g). Consumers were randomly allocated to consume one of the four meals.Liking, salt taste perception, and use of table salt and pepper were measured. 1Chicken stews prepared with reduced-salt stock powders were equally well-liked as chicken stews with the current salt level. Moreover, a gradual reduction of the salt in the chicken stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 Na level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases.More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products.

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“…Taste preferences are acquired early in life through the process of choosing foods and actual salt intake [24]. Lampure et al reported that as a new pathway without a common route that leads to CVD, salt preference was associated with uncontrolled eating behavior [25], which is the tendency to lose control over eating when hungry or when exposed to external stimuli. A previous study showed that binge eating was associated with a higher incidence of a new diagnosis of dyslipidemia, any metabolic syndrome component (hypertension, dyslipidemia, or type 2 diabetes), and two or more components of metabolic syndrome after 5 years of follow-up [26].…”

Section: Discussionmentioning

confidence: 99%

Salt Preference and the Incidence of Cardiovascular Disease in a Japanese General Population: The Jichi Medical School Cohort Study

Tadenuma¹,

Kanda²,

Ishikawa³

et al. 2016

Health

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Dietary salt intake has been reported to be associated with cardiovascular disease (CVD). However, there were few studies that assessed the relationship of salt preference with CVD. We examined the association between salt preference and the incidence of CVD and its subtypes in a Japanese general population. Based on the prospective Jichi Medical School Cohort Study, data were analyzed from 11,394 eligible participants. A baseline survey of the preference for salt was obtained by questionnaire and health examinations from April 1992 through July 1995 in 12 communities in Japan. The participants were followed up until December 2005 (mean follow-up period, 10.7 ± 2.4 years). Subjects were divided into three categories according to their preference for salt: favor, so-so, and disfavor. A Cox proportional hazards model was used to calculate hazard ratios (HRs) of the incidence of CVD according to the preference categories. We observed 485 cardiovascular events (258 in men and 227 in women). Among the men, the multivariable adjusted HRs for incidence of myocardial infarction and subarachnoid hemorrhage for favor versus so-so salt preference were 0.34 (95% confidence interval, 0.17 -0.71) and 7.10 (0.88 -56.84), respectively. * Corresponding author. S. Tadenuma et al. 106Among the women, age-adjusted HRs for the incidence of CVD, total stroke, cerebral hemorrhage, and cerebral infarction for the favor preference were 1.41 (1.02 -1.95), 1.36 (0.97 -1.91), 1.79 (0.87 -3.71), and 1.40 (0.89 -2.19), respectively. The data indicated that preference for salt may be associated with an increase in the incidence of CVD in women.

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Sociodemographic, Psychological, and Lifestyle Characteristics Are Associated with a Liking for Salty and Sweet Tastes in French Adults ,

Cited by 64 publications

References 56 publications

Diferenças no consumo de alimentos entre homens e mulheres entrevistados pelo inquérito telefônico Vigitel

Diferenças no consumo de alimentos entre homens e mulheres entrevistados pelo inquérito telefônico Vigitel

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

Salt Preference and the Incidence of Cardiovascular Disease in a Japanese General Population: The Jichi Medical School Cohort Study

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