Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.

ABSTRACT: Sodium intake is linked to multiple negative health outcomes, particularly hypertension, the leading cause of premature death globally. Sodium intake levels in human populations are high, due in part to our desire for palatable salty-tasting foods. Two leading salt replacement strategies are the use of potassium chloride (KCl) and monosodium glutamate (MSG), the latter of which still contains some sodium, but both of which can replace some salty taste in foods while reducing net sodium levels. In this report, we employed a trained descriptive sensory panel to optimize saltiness in sodium-reduced aqueous samples using various concentrations of KCl and MSG. Following this, we assessed consumer attitudes to sodium-reduction strategies in a model food, canned soup, known to typically be high i

SUBMITTER: Walker JC 

PROVIDER: S-EPMC10217644 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature