Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study

Blais, Christina; Pangborn, Rose Marie; Borhani, N. O.; Ferrell, M. F.; Prineas, Ronald J.; Laing, Brian Yoshio

doi:10.1093/ajcn/44.2.232

Cited by 138 publications

(99 citation statements)

References 20 publications

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“…Similarly, reduced preference for salt occurs when low levels of salt are consumed over a period of time (11,23,26,27). It appears that change in salt preference in response to a low-salt diet may take 8 to 12 weeks (23).…”

Section: Discussionmentioning

confidence: 99%

Acceptability of Sodium-Reduced Research Diets, Including the Dietary Approaches to Stop Hypertension Diet, among Adults with Prehypertension and Stage 1 Hypertension

Karanja¹,

Lancaster²,

Vollmer³

et al. 2007

Journal of the American Dietetic Association

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Objective-Examine the acceptability of sodium-reduced research diets.Design-Randomized crossover trial of three sodium levels for 30 days each among participants randomly assigned to one of two dietary patterns.Participants/setting-Three hundred fifty-four adults with prehypertension or stage 1 hypertension who were participants in the Dietary Approaches to Stop Hypertension (DASHSodium) outpatient feeding trial.Intervention-Participants received their assigned diet (control or DASH, rich in fruits, vegetables, and low-fat dairy products), each at three levels of sodium (higher, intermediate, and lower) corresponding to 3,500, 2,300, and 1,200 mg/day (150, 100, and 50 mmol/day) per 2,100 kcal. Copyright © 2007 by the American Dietetic AssociationAddress correspondence to: Eva Obarzanek, PhD, RD, Research Nutritionist, National Heart, Lung, and Blood Institute, 6701 Rockledge Dr, Room 10018, Bethesda, MD 20892. obarzane@nhlbi.nih.gov. NIH Public AccessAuthor Manuscript J Am Diet Assoc. Author manuscript; available in PMC 2011 November 17. NIH-PA Author ManuscriptNIH-PA Author Manuscript NIH-PA Author ManuscriptMain outcome measures-Nine-item questionnaire on liking and willingness to continue the assigned diet and its level of saltiness using a nine-point scale, ranging from one to nine.Statistical analyses performed-Generalized estimating equations to test participant ratings as a function of sodium level and diet while adjusting for site, feeding cohort, carryover effects, and ratings during run-in.Results-Overall, participants rated the saltiness of the intermediate level sodium as most acceptable (DASH group: 5.5 for intermediate vs 4.5 and 4.4 for higher and lower sodium; control group: 5.7 for intermediate vs 4.9 and 4.7 for higher and lower sodium) and rated liking and willing to continue the DASH diet more than the control diet by about one point (ratings range from 5.6 to 6.6 for DASH diet and 5.2 to 6.1 for control diet). Small race differences were observed in sodium and diet acceptability.Conclusions-Both the intermediate and lower sodium levels of each diet are at least as acceptable as the higher sodium level in persons with or at risk for hypertension.Reducing salt consumption lowers blood pressure both in short-and long-term studies (1,2). The effect is greater among individuals with hypertension than those with normal blood pressure and among African Americans compared with whites (1-3). However, adherence to reduced sodium regimens has generally been low. Simple advice provided at health care settings, even when given at every visit, tends to have low effectiveness (4-7). With intensive counseling, only 20% to 40% of participants in sodium reduction trials reduce their sodium intakes to below the recommended upper limit of 2,300 mg/day (100 mmol/day) (7-10).Researchers speculate that patients and research participants have difficulty adopting reduced-sodium diets because they are largely asymptomatic and may fail to perceive a benefit from a diet that they may consider too restrictive...

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Section: Discussionmentioning

confidence: 99%

Acceptability of Sodium-Reduced Research Diets, Including the Dietary Approaches to Stop Hypertension Diet, among Adults with Prehypertension and Stage 1 Hypertension

Karanja¹,

Lancaster²,

Vollmer³

et al. 2007

Journal of the American Dietetic Association

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“…Industry concerns regarding consumer acceptance of lower-sodium products are unwarranted. Evidence indicates that the palate adapts to lower-sodium foods, particularly if the salt content is reduced incrementally in small steps to a desired level, 25 allowing for taste adaptation. The DoH intends to implement appropriate policy using multiple targets over a number of years, with a concurrent monitoring and evaluation programme to ensure regulation compliance.…”

mentioning

confidence: 99%

Reducing the sodium content of high-salt foods: Effect on cardiovascular disease in South Africa

et al. 2012

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“…Several studies have validated this hypothesis, which suggests that there is adaptation over time to a diet lower in sodium. [58][59][60][61] Infancy and childhood may be particularly important times to ensure reduced sodium intake, because preferences developed early in life may foster sustained preferences. 62 Technological approaches are a third tactic to reduce sodium.…”

Section: Sensory Experiences Related To Sodium Reduction Technologiesmentioning

confidence: 99%

Stakeholder Discussion to Reduce Population-Wide Sodium Intake and Decrease Sodium in the Food Supply

et al. 2014

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e660Background-A 2-day interactive forum was convened to discuss the current status and future implications of reducing sodium in the food supply and to identify opportunities for stakeholder collaboration. Methods and Results-Participants included 128 stakeholders engaged in food research and development, food manufacturing and retail, restaurant and food service operations, regulatory and legislative activities, public health initiatives, healthcare, academia and scientific research, and data monitoring and surveillance. Presentation topics included scientific evidence for sodium reduction and public health policy recommendations; consumer sodium intakes, attitudes, and behaviors; food technologies and solutions for sodium reduction and sensory implications; experiences of the food and dining industries; and translation and implementation of sodium intake recommendations. Facilitated breakout sessions were conducted to allow for sharing of current practices, insights, and expertise. Conclusions-A well-established body of scientific research shows that there is a strong relationship between excess sodium intake and high blood pressure and other adverse health outcomes. With Americans getting >75% of their sodium from processed and restaurant food, this evidence creates mounting pressure for less sodium in the food supply. The reduction of sodium in the food supply is a complex issue that involves multiple stakeholders. The success of new technological approaches for reducing sodium will depend on product availability, health effects (both intended and unintended), research and development investments, quality and taste of reformulated foods, supply chain management, operational modifications, consumer acceptance, and cost. The conference facilitated an exchange of ideas and set the stage for potential collaboration opportunities among stakeholders with mutual interest in reducing sodium in the food supply and in Americans' diets. Population-wide sodium reduction remains a critically important component of public health efforts to promote cardiovascular health and prevent cardiovascular disease and will remain a priority for the American Heart Association. (Circulation. 2014;129:e660-e679.)

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Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study

Cited by 138 publications

References 20 publications

Acceptability of Sodium-Reduced Research Diets, Including the Dietary Approaches to Stop Hypertension Diet, among Adults with Prehypertension and Stage 1 Hypertension

Acceptability of Sodium-Reduced Research Diets, Including the Dietary Approaches to Stop Hypertension Diet, among Adults with Prehypertension and Stage 1 Hypertension

Reducing the sodium content of high-salt foods: Effect on cardiovascular disease in South Africa

Stakeholder Discussion to Reduce Population-Wide Sodium Intake and Decrease Sodium in the Food Supply

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