期刊
NUTRIENTS
卷 8, 期 3, 页码 -出版社
MDPI AG
DOI: 10.3390/nu8030169
关键词
reformulation; bread; Indigenous Australian consumers; detection; salt; acceptance
资金
- National Health and Medical Research Council (NHMRC) [631947]
- Australian Primary Health Care Research Institute (APHCRI from Commonwealth of Australia by the Department of Health)
- National Heart Foundation (NHF) Future Leader Fellowship [ID: 100085]
- NHF Future Leader Fellowship [ID: 100085]
- National Health and Medical Research Council (NHMRC) Program [631947]
Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of reduced-salt (300 and 350 mg Na/100 g) versus Standard (~400 mg Na/100 g) white and wholemeal breads (n = 62 for white; n = 72 for wholemeal). Triangle testing was used to examine whether participants could detect a difference between the breads. Liking of each bread was also measured; standard consumer acceptability questionnaires were modified to maximise cultural appropriateness and understanding. Participants were unable to detect a difference between Standard and reduced-salt breads (all p values > 0.05 when analysed using binomial probability). Further, as expected, liking of the breads was not changed with salt reduction (all p values > 0.05 when analysed using ANOVA). Reducing salt in products commonly purchased in remote Indigenous communities has potential as an equitable, cost-effective and sustainable strategy to reduce population salt intake and reduce risk of chronic disease, without the barriers associated with strategies that require individual behaviour change.
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