Liu Shujing, Gu Yuxiang, Zheng Ruiyi, Sun Baoguo, Zhang Lili, Zhang Yuyu
Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Foods. 2024 May 25;13(11):1659. doi: 10.3390/foods13111659.
Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods' advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.
过量摄入盐分，主要源于现代食品加工中普遍使用的氯化钠，会带来与高血压、心血管疾病和中风相关的重大公共卫生风险。世界各地的研究人员正在探索在不影响食物风味的情况下减少盐摄入量的方法。一种有前景的方法是利用多感官协同作用增强咸味感知，借助味觉、嗅觉、听觉、视觉、触觉和三叉神经感觉来减少盐摄入量，同时保持食物的味道。本文综述全面概述了食品中的盐使用情况、咸味感知机制以及咸味评估方法。研究了在保持食物风味的同时减少盐摄入量的各种策略，并对现有减盐方法的优缺点进行了批判性分析。特别强调探索多感官协同作用在减盐方面的机制和潜力。讨论了味觉相互作用、嗅觉线索、听觉刺激、视觉外观和触觉感受在增强咸味感知方面的作用，为开发营养丰富、吸引人的低钠食品提供了见解。此外，还强调了当前研究中的挑战，并提出了促进公众健康的有效减盐策略的未来方向。本综述旨在为创造符合消费者偏好和健康需求的更健康、美味的低钠食品选择奠定科学基础。
