Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

Ponzo, Valentina; Pellegrini, Marianna; Costelli, Paola; Vázquez‐Araújo, Laura; Gayoso, Lucía; D’Eusebio, Chiara; Ghigo, Ezio; Bo, Simona

doi:10.3390/nu13010279

Cited by 19 publications

(19 citation statements)

References 127 publications

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“…Conversely, among other categories, processed and prepackaged cereals (particularly salty and sweet snacks), processed meat, cheese, and non-olive oils and fats demonstrated higher values according to our findings and those reported previously [ 59 , 60 ]. In addition, efforts to decrease Na/K ratio could include specific indications supporting the use of low-sodium products, the gradual reduction of added salt to allow progressive adaptation towards a more sensitive taste, and the use of salt substitutes rich in potassium [ 61 , 62 ].…”

Section: Discussionmentioning

confidence: 99%

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

et al. 2021

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High sodium and low potassium intakes are associated with increased levels of blood pressure and risk of cardiovascular diseases. Assessment of habitual dietary habits are helpful to evaluate their intake and adherence to healthy dietary recommendations. In this study, we determined sodium and potassium food-specific content and intake in a Northern Italy community, focusing on the role and contribution of adherence to Mediterranean diet patterns. We collected a total of 908 food samples and measured sodium and potassium content using inductively coupled plasma mass spectrometry. Using a validated semi-quantitative food frequency questionnaire, we assessed habitual dietary intake of 719 adult individuals of the Emilia-Romagna region. We then estimated sodium and potassium daily intake for each food based on their relative contribution to the overall diet, and their link to Mediterranean diet patterns. The estimated mean sodium intake was 2.15 g/day, while potassium mean intake was 3.37 g/day. The foods contributing most to sodium intake were cereals (33.2%), meat products (24.5%, especially processed meat), and dairy products (13.6%), and for potassium they were meat (17.1%, especially red and white meat), fresh fruits (15.7%), and vegetables (15.1%). Adherence to a Mediterranean diet had little influence on sodium intake, whereas potassium intake was greatly increased in subjects with higher scores, resulting in a lower sodium/potassium ratio. Although we may have underestimated dietary sodium intake by not including discretionary salt use and there may be some degree of exposure misclassification as a result of changes in food sodium content and dietary habits over time, our study provides an overview of the contribution of a wide range of foods to the sodium and potassium intake in a Northern Italy community and of the impact of a Mediterranean diet on intake. The mean sodium intake was above the dietary recommendations for adults of 1.5–2 g/day, whilst potassium intake was only slightly lower than the recommended 3.5 g/day. Our findings suggest that higher adherence to Mediterranean diet patterns has limited effect on restricting sodium intake, but may facilitate a higher potassium intake, thereby aiding the achievement of healthy dietary recommendations.

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Section: Discussionmentioning

confidence: 99%

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

et al. 2021

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“…The cluster size gives a general pattern of human perception and liking, showing that the majority of people tends to dislike an increasing perception of saltiness and, conversely, to like sweetness when perceived to a higher extent. This is relevant on the general attempt to decrease salt and sucrose concentrations in the food industry [ 77 ]. Considering the failure of many new salt- and sugar-reduced products in the market, our results give also the clue for more effective promoting strategies of healthier products.…”

Section: Discussionmentioning

confidence: 99%

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Endrizzi

Cliceri

Menghi

et al. 2021

Foods

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This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin) to elicit a target sensation (TS) at an increasing perceived intensity. Participants (N = 2258; 59% women, aged 18–60) provided demographic information, a stated liking for 40 different foods/beverages, and their responsiveness to tastants in water. A food-specific Pearson’s coefficient was calculated individually to estimate the relationship between actual liking and TS responsiveness. Considering the relationship magnitude, consumers were grouped into four food-specific clusters, depending on whether they showed a strong negative (SNC), a weak negative (WNC), a weak positive (WPC), or a strong positive correlation (SPC). Overall, the degree of liking raised in parallel with sweetness responsiveness, fell as sourness and pungency perception increased, and showed an inverted U-shape relationship with saltiness. The SNC clusters generally perceived TSs at higher intensities, except for sourness. Clusters were validated by associating the level of stated liking towards food/beverages; however, some unexpected indications emerged: adding sugar to coffee or preferring spicy foods differentiated those presenting positive correlations from those showing negative correlations. Our findings constitute a step towards a more comprehensive understanding of food preferences.

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“…It would be interesting to repeat the comparison between stimuli using nose-clips to block retronasal aroma to see if the optimal concentrations still differ between stimuli. Results might be relevant to the hypothesis that aroma can be used to partially compensate for reduced sugar levels in beverages 64 .…”

Section: Aqueous Solutions Vs Vanilla Milkmentioning

confidence: 96%

Characterizing Individual Differences in Sweet Taste Hedonics: Test Methods, Locations, and Stimuli

Cheung¹,

Kramer²,

Beauchamp³

et al. 2021

Preprint

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Sweetness drives consumption of added sugars, so understanding how individuals differ is important for developing strategies to lower sugar intake. However, methods to assess hedonic response to sweetness vary, making results across studies difficult to integrate. We compared methods to measure optimal sucrose concentration in 21 healthy adults (1) using paired-comparison preference tracking vs. ratings of liking, (2) with participants in the laboratory vs. at home, and (3) using aqueous solutions vs. vanilla milk. Tests were replicated on separate days to assess test-retest reliability. Test-retest reliability was similar between laboratory and home testing, but tended to be better for vanilla milk and preference tracking. Optimal sucrose concentration was virtually identical between laboratory and home, slightly lower when estimated via preference tracking, and about 50% lower in vanilla milk. However, individual optimal sucrose concentration correlated strongly between Methods, test Locations, and Stimuli. More than 50% of the variability in optimal sucrose concentration could be attributed to consistent differences among individuals while much less variability was attributable to differences in Methods, test Locations or Stimuli. These results demonstrate convergent validity between measures of preference and liking, support testing at home to lower participant burden, and suggest that aqueous solutions can be useful proxies for some commonly consumed beverages for measuring individual differences.

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Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

Cited by 19 publications

References 127 publications

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Characterizing Individual Differences in Sweet Taste Hedonics: Test Methods, Locations, and Stimuli

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