Abstract:BackgroundSeasoning is one of the recommended strategies to reduce salt in foods.
However, only a few studies have studied salt preference changes using
seasoning.ObjectivesThe aim of this study was to compare preference for salty bread, and if
seasoning can change preference in hypertensive and normotensive, young and
older outpatients.MethodsOutpatients (n = 118) were classified in four groups: older hypertensive
subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive
individuals (ON) (n… Show more
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