Perceived food saltiness vs actual NaCl content: an inspiration for innovation of reduced-salt foods

Hanna Johannesson; Josefin Svensson; Karin Wendin; Sara Jeager

Perceived food saltiness vs actual NaCl content: an inspiration for innovation of reduced-salt foods

Hanna Johannesson, Josefin Svensson, Karin Wendin, Sara Jeager

Research output: Contribution to conference › Poster › peer-review

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Abstract

A high-salt diet poses a health risk. Globally, dietarysalt intakeexceedsWHO’srecommendationof 5 g/day. In Sweden, the averageintakeapproaches11 g/day. Manufacturershavea roleto helpingconsumerslimit salt intakeby reducingthe salt content of food products.
Present research wasbasedon the pro-position that somefoodsare perceivedas saltierthanwouldbe expectedbasedon their actualsalt content. Suchfoodsmayoffer potential for new product development.

Original language	English
Pages	1
Number of pages	1
Publication status	Published - 2024-Sept-10
Event	Eurosense 2024 - Royal Dublin Society, Dublin, Ireland Duration: 2024-Sept-08 → 2024-Sept-11 https://www.eurosense.elsevier.com/

Conference

Conference	Eurosense 2024
Country/Territory	Ireland
City	Dublin
Period	24-09-08 → 24-09-11
Internet address	https://www.eurosense.elsevier.com/

Swedish Standard Keywords

Agricultural and Veterinary sciences (4)
Food Science (40103)

Keywords

saltiness
perception

Access to Document

HKR Poster Karin Wendin saltyFinal published version, 503 KB

Cite this

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abstract = "A high-salt diet poses a health risk. Globally, dietarysalt intakeexceedsWHO{\textquoteright}srecommendationof 5 g/day. In Sweden, the averageintakeapproaches11 g/day. Manufacturershavea roleto helpingconsumerslimit salt intakeby reducingthe salt content of food products.Present research wasbasedon the pro-position that somefoodsare perceivedas saltierthanwouldbe expectedbasedon their actualsalt content. Suchfoodsmayoffer potential for new product development.",

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AB - A high-salt diet poses a health risk. Globally, dietarysalt intakeexceedsWHO’srecommendationof 5 g/day. In Sweden, the averageintakeapproaches11 g/day. Manufacturershavea roleto helpingconsumerslimit salt intakeby reducingthe salt content of food products.Present research wasbasedon the pro-position that somefoodsare perceivedas saltierthanwouldbe expectedbasedon their actualsalt content. Suchfoodsmayoffer potential for new product development.

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