Dietary salt intake: sources and targets for reduction

Angus, Fiona

doi:10.1533/9781845693046.1.3

Cited by 17 publications

(7 citation statements)

References 1 publication

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“…In the UK, processed foods are responsible for about 80% of salt intake (Angus, 2007) and the food industry has responded by reducing the amount of salt in its products since 2004(UK Food Standards Agency, 2008. To meet the revised, more stringent target of 6 g salt per day, further reductions are needed and, often, the determining factor is that the product's flavor becomes unacceptable once a certain salt level has been reached.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using Time-Intensity and single score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the Time-Intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The Overall Saltiness Scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception.

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Section: Introductionmentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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“…However, as discussed above, salt and baking soda are still the two largest dietary sodium sources in baked products. For example, these products contribute to 30% of our daily salt intake. , Therefore, reducing salt and baking soda in bakery products is an essential step for the overall sodium reduction goal.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization

Chen

Ehmke

Miller

et al. 2018

J. Agric. Food Chem.

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Soft wheat flour doughs were prepared with different levels of salt (NaCl) or baking soda (NaHCO). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed-phase high-performance liquid chromatography (RP-HPLC). The addition of high levels of NaHCO (1.0% fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl or NaHCO. The addition of NaHCO or NaCl also decreased both free sulfhydryl content and random-coil structure of gluten isolated from the doughs. Overall, NaCl and NaHCO induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. This study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

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“…It gives taste or influences the taste for the product, can easily store and due its non-specific (good solubility, decreases the water activity) and specific (specific inhibition) effects on microbes it has been used as preservative for a long time. It can be found in several foodstuffs but its highest concentrations are consumed by cereal and meat products: the former one gives about 35% of total consumption and the latter one about 25% while the contribution of other food kinds are under 10% each [1]. The salt is accused of causing serious health risks: a strong connection was found between the high sodium intake and the risk of high blood pressure and cardiovascular diseases [2][3][4] and it was also reported that decrease in sodium intake results proportional decrease in blood pressure immediately [5].…”

Section: Introductionmentioning

confidence: 99%

The Role of Salt Form and Concentration on the Rheological Properties of Bakery Products

Győri¹,

Sípos²

2016

Anal. Tech. Szeged.

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The effect of different salt forms and concentrations were evaluated on the rheological properties of dough made from wheat and rye flours. Our aim was to investigate that how does the sodium chloride change the properties of gluten network and therefore the structure of bakery products and what effects can be experienced when it is substituted by other organic and inorganic salts. Different rheological tests were used to monitor the effects on dough (Farinograph, Alveograph and Extensigraph tests) and on the end-product (texture analysis, sensory analysis). It was found that all the salt forms significantly influenced the rheological parameters of dough and not the sodium chloride addition had the most favourable effect in every case.

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Dietary salt intake: sources and targets for reduction

Cited by 17 publications

References 1 publication

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization

The Role of Salt Form and Concentration on the Rheological Properties of Bakery Products

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