Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal.
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal ; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal.
Food Nutr Res. 2014 Oct 6;58. doi: 10.3402/fnr.v58.24825. eCollection 2014.
Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation.
Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years), and preschool children recruited from a public preschool (49 children, 4.5±1.3 years). This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample) and liking (elderly and children samples) of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale ['like extremely' (1) to 'dislike extremely' (10)] and children through a five-point facial scale ['dislike very much' (1) to 'like very much' (5)].
After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150), and in perceived liking by children (p=0.160) and elderly (p=0.860).
A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly.
建议减少汤中的盐分添加量。我们评估了将蔬菜汤中的常规添加盐减少 30%对老年人和儿童的咸度和喜好评价的影响。
研究对象为老年人，他们来自两家公立养老院（29 名老年人，79.7±8.9 岁），儿童来自一家公立幼儿园（49 名儿童，4.5±1.3 岁）。本研究在机构餐厅进行。通过随机分组和交叉设计，受试者连续两天参加两次感官评估，以评估基线盐含量和 30%盐减少量的蔬菜汤的感知咸度强度（老年人样本）和喜好度（老年人和儿童样本）。老年人通过 10 厘米的视觉模拟量表评价感知喜好度[非常喜欢（1）到非常不喜欢（10）]，儿童通过五点面部量表评价[非常不喜欢（1）到非常喜欢（5）]。
在蔬菜汤中添加盐减少 30%后，老年人对咸度的感知（p=0.150）和儿童及老年人对喜好度的感知（p=0.160 和 p=0.860）均无显著差异。
蔬菜汤中的盐减少 30%可能不会影响儿童和老年人对咸度和喜好度的感知。
