Infants’ and Children’s Salt Taste Perception and Liking: A Review

Liem, Djin Gie

doi:10.3390/nu9091011

Cited by 63 publications

(56 citation statements)

References 98 publications

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“…Sugar and sodium have an important function in food processing, affecting the sensory characteristics and shelf-life of a product, 60,61 particularly making food more palatable. 62,63 Given that children demonstrate a preference for sweet 64,65 and salty 66,67 food, these outcomes may reflect manufacturing strategies to increase product sales. In contrast to our findings, Louie et al 68 found that cereals displaying an alternative labelling system, the DIG, had significantly higher sugar content than those without the DIG.…”

Section: Discussionmentioning

confidence: 99%

Nutritional quality and reformulation of a selection of children's packaged foods available in Australian supermarkets: Has the Health Star Rating had an impact?

Morrison

Meloncelli

Pelly

2018

Nutrition & Dietetics

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Aim To examine whether the nutritional quality of children's packaged food products available in Australian supermarkets improved between 2013 and 2016, and whether any change could be detected in product reformulation since the introduction of the Health Star Rating (HSR) labelling scheme. Methods Packaged food products marketed towards children were purchased from three Australian supermarkets in July 2013 (for a previous study) and July 2016. Nutritional quality was assessed using the Food Standards Australian New Zealand Nutrient Profiling Scoring Criterion. Comparisons were made between the nutrient composition and formulation of products (a) available in 2013 and 2016; and (b) with and without HSR graphics. Results Of the 252 children's packaged products analysed, 53.6% were classified as ‘less healthy’. HSR‐labelled products had a significantly higher proportion classified as ‘healthy’ than those without the HSR (χ2 = 26.5; P < 0.0001; 73.8% and 59.0%, respectively). Overall, 28.5% displayed the HSR; the majority (81.5%) having a rating of ≥3.0 stars. Cereal‐based products had the greatest uptake of the scheme, with HSR‐labelled products having significantly lower mean energy and saturated fat content (P < 0.01) and higher mean protein and fibre content (P < 0.001) than non‐HSR products. Reformulation of products that were available in 2013 had occurred in 100% of HSR‐labelled products in comparison to 61.3% of non‐HSR labelled products. Conclusions Despite the introduction of the HSR, more than half of children's packaged foods sampled are ‘less healthy’. However, early indications suggest that the HSR may stimulate healthier product reformulation.

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Section: Discussionmentioning

confidence: 99%

Nutritional quality and reformulation of a selection of children's packaged foods available in Australian supermarkets: Has the Health Star Rating had an impact?

Morrison

Meloncelli

Pelly

2018

Nutrition & Dietetics

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“…Term Born Infants At birth, infants show an aversion or indifference to salty solutions in contrast to plain water [18][19][20][21]. According to Liem [21], the preference for salty taste develops because of repeated exposure to salty foods [21].…”

Section: Human Studiesmentioning

confidence: 99%

Dietary Intake of Sodium during Infancy and the Cardiovascular Consequences Later in Life: A Scoping Review

Emmerik¹,

Jong²,

Elburg³

2020

Ann Nutr Metab

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Background: High sodium intake is a leading cause of cardiovascular diseases in adults. Further, there is evidence that events in early life are predictors for health outcomes in later life. However, little is known about the impact of early sodium intake on (cardiovascular) health outcomes in later life. Summary: We performed a scoping review of 25 articles, including 11 review studies, 8 randomized controlled trials, 5 prospective cohort studies, and 1 retrospective cohort study, all describing the relationship between the amount of sodium intake during the first 6 months after birth and the health effects and/or risk to cardiovascular disease later in life. We divided the results into 2 different groups: human and animal studies. Key Messages: The results show that high sodium intake in the first 6 months after birth may lead to negative health effects such as higher blood pressure, due to factors like salty taste preference and alterations of the renal system. The findings of this study suggest that the amount of sodium in the diet of an infant in the first 6 months after birth may have an impact on cardiovascular health outcomes in later life.

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“…Both, genetic predisposition and learned experience from environment influence children's preferences to salt. The review study [64] states that although the liking of salty food starts as unlearned response in early infancy, this liking soon develops as a result of repeated exposure to salty food. Generally speaking, a low exposure to salty food in infancy is associated with low preference for salty food [64].…”

Section: Development Of Adequate Dietary Habits In Early Childhoodmentioning

confidence: 99%

“…The review study [64] states that although the liking of salty food starts as unlearned response in early infancy, this liking soon develops as a result of repeated exposure to salty food. Generally speaking, a low exposure to salty food in infancy is associated with low preference for salty food [64]. No study suggested that decreasing the exposure to salt during infancy is associated with an increased liking of desire for salty foods.…”

Section: Development Of Adequate Dietary Habits In Early Childhoodmentioning

confidence: 99%

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Systematic Reduction of Excessive Salt Intake

Kovač¹,

Blaznik²

2020

Salt in the Earth

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This chapter emphasizes the health outcomes connected with excessive salt consumption and focuses on possibilities to reduce dietary salt intake. The biggest reductions in salt consumption in the population could be achieved by comprehensive strategies involving population-wide policies (regulation, mandatory reformulation and food labelling). Salt reduction policies include the baseline identification of population's salt consumption and major sources of salt in the diet, reformulation of a set number of products available on the market and increased awareness and knowledge on salt reduction at an individual level, creating an environment for salt reduction and the promotion of 'healthy food'. Innovative reformulation by food industry, therefore, has the potential to contribute substantially. Flavours of processed foods could be improved by partially replacing salt with salt substitutes and flavour enhancers. One of the approaches of salt reduction is 'gradual reduction without the consumer's knowledge' , which refers to the observation that people in general are unable to differentiate between two substances in which the difference in salt content is low. It is suggested that increased knowledge and appropriate promotion of healthy food and healthy dietary habits, especially in early childhood in kindergartens, schools and at home, are the most promising measures for salt reduction.

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Infants’ and Children’s Salt Taste Perception and Liking: A Review

Cited by 63 publications

References 98 publications

Nutritional quality and reformulation of a selection of children's packaged foods available in Australian supermarkets: Has the Health Star Rating had an impact?

Nutritional quality and reformulation of a selection of children's packaged foods available in Australian supermarkets: Has the Health Star Rating had an impact?

Dietary Intake of Sodium during Infancy and the Cardiovascular Consequences Later in Life: A Scoping Review

Systematic Reduction of Excessive Salt Intake

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