Maleki Akram, Soltanian Ali Reza, Zeraati Fatemeh, Sheikh Vida, Poorolajal Jalal
Department of Epidemiology, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran.
Department of Biostatistics, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran ; Noncommunicable Diseases Research Center, Hamadan University of Medical Sciences, Hamadan, Iran.
Clin Hypertens. 2016 Oct 17;22:18. doi: 10.1186/s40885-016-0054-9. eCollection 2016.
Hypertension is a serious public health problem. Potassium-enriched salt is suggested as a tool for lowering blood pressure. However, its flavor and taste acceptability is essential for population-based salt reduction strategy and needs to be well-understood. This trial assessed the flavor and taste acceptability of six different potassium-enriched iodized salts in the general population.
We conducted this crossover trial from May to June 2016, enrolling 100 normal volunteer subjects aged 11 to 64 years. We compared regular sodium chloride salt (placebo) with six different potassium-enriched (sodium reduced) iodized salt (experiment), including 0 %, 5 %, 10 %, 15 %, 20 %, 25 %, and 30 %. The participants served as their own control and received a placebo and a sequence of the experiments. They tasted the two salts sequentially and stated their preference and acceptance. Each subject received all salts.
More than 80 % of participants who either did not distinguish between the two salts even in high potassium-enriched salts or preferred potassium-enriched salt ( < 0.001). The number of participants who preferred the flavor of potassium-enriched salt was greater than the number of subjects who preferred the flavor of regular sodium chloride.
Our findings indicated that the six different potassium-enriched salts had a public acceptability of at least 80 % among normal subjects from the general population. Although the acceptability of the potassium-enriched salts by a more general population group would require to be confirmed, universal use of this salt may help us achieve the target of 30 % relative reduction in mean population intake of sodium by 2025.
高血压是一个严重的公共卫生问题。富钾盐被认为是一种降低血压的工具。然而，其风味和口感可接受性对于基于人群的减盐策略至关重要，需要深入了解。本试验评估了普通人群中六种不同富钾碘盐的风味和口感可接受性。
我们于2016年5月至6月进行了这项交叉试验，招募了100名年龄在11至64岁的正常志愿者。我们将普通氯化钠盐（安慰剂）与六种不同的富钾（低钠）碘盐（试验品）进行比较，包括0%、5%、10%、15%、20%、25%和30%的富钾碘盐。参与者自身作为对照，接受安慰剂和一系列试验品。他们依次品尝两种盐并表明自己的偏好和接受程度。每个受试者都品尝了所有的盐。
超过80%的参与者即使在高富钾盐情况下也无法区分两种盐，或者更喜欢富钾盐（P<0.001）。喜欢富钾盐风味的参与者数量多于喜欢普通氯化钠风味的受试者数量。
我们的研究结果表明，这六种不同的富钾盐在普通人群的正常受试者中具有至少80%的公众接受度。尽管更广泛人群对富钾盐的接受度还需要进一步确认，但普遍使用这种盐可能有助于我们实现到2025年将人群平均钠摄入量相对降低30%的目标。
