Environment Affects Salty Food Preference

BURWOOD, AustraliaAn individuals preference of a salty food may be influence by environment, according to a study published in the Journal of Food Science.

Excessive sodium intake has been linked to development of hypertension and related pathologies; therefore, researchers at Deakin University conducted two studies to assess if the sodium chloride concentration in a prototypical food influences the liking and intake of that food.

In the first study, detection and recognition thresholds for NaCl were assessed, and perceived salt intensity and liking for hash browns of varying sodium concentrations (40 mg, 120 mg, 170 mg, and 220 mg Na/100 g) were compared in a lab setting. In the second study, detection and recognition thresholds for NaCl were assessed in a lab setting, and lunches consisting of hash browns, basic salad and beverages were consumed freely in a dining setting on four separate occasions. Intake and liking ratings for hash browns were recorded after the lunch.

In both studies, detection and recognition thresholds for NaCl were not associated with perceived saltiness, liking, or intake of hash browns. Liking and perceived salt taste intensity of hash browns were correlated (r= 0.547 P < 0.01), and in the first study the 220 mg sodium hash brown was most liked (P < 0.05). In the second study, there was no association between Na concentration and liking or consumption of hash browns.

The researchers concluded liking of hash browns were influenced by whether testing was in a lab or dining room environment. In a dining room environment, large decreases (>50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food.