Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2024-01-24 DOI:10.1016/j.nfs.2024.100162

Farapti Farapti , Afifah Nurma Sari , Annis Catur Adi , Hazreen B. Abdul Majid

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引用次数: 0

Abstract

Background

Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging.

Objective

This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly.

Methods

The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50% sodium reduction), and F3 (50% sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method.

Results

The majority of the subjects liked the salty taste (75.9%) and had good taste sensitivity (81.5%), especially women (16.2% higher). Subjects preferred 50% reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (p < 0.05), especially among women, but not salty taste sensitivity (p > 0.05). Increased levels of certain minerals were also found in all dishes.

Conclusion

The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity.

查看原文本刊更多论文

用于低盐饮食管理的烹饪草药和香料：老年人的口味敏感度和偏好

背景低盐饮食管理是保持老年人健康的一种策略。本研究旨在评估使用香草和香料进行低盐膳食管理的效果及其对老年人味觉敏感度和偏好的影响。方法本研究涉及 54 名平均年龄为 71 ± 8.2 岁的养老院居民。味觉偏好数据通过自我报告问卷收集，而咸味敏感度则通过氯化钠检测阈值（DT）进行测量，采用强迫选择法测量三种不同浓度（0.1709、0.3418 和 0.6837 M）的氯化钠检测阈值。使用三种不同的公式对烹饪偏好进行评估：F1（普通盐）、F2（减钠 50%）和 F3（减钠 50%，添加香草和香料）。评估项目包括三种配菜（红烧鸡肉、卤豆豉和五香豆腐）和三种小吃（豆腐五花肉、蔬菜煎蛋卷和蘑菇烧卖），评估采用单盲法进行。结果大多数受试者喜欢咸味（75.9%），味觉敏感度高（81.5%），尤其是女性（高出 16.2%）。受试者更喜欢含草药和香料的 50%减盐配方，与标准配方相似，但最不喜欢纯减盐配方。统计分析显示，F1 和 F2 的烹饪偏好与咸味偏好之间存在关联（p < 0.05），尤其是女性，但与咸味敏感度无关（p > 0.05）。研究结果表明，使用香草和香料是老年人低盐饮食管理的有效方法，而且口味偏好在食物选择中的作用比口味敏感性更重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production