Reducing Sodium in Foods: The Effect on Flavor

Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability

Cross-sectional study of 24-hour urinary electrolyte excretion and associated health outcomes in a convenience sample of Australian primary schoolchildren: the salt and other nutrients in children (SONIC) study protocol

BACKGROUND: Dietary sodium and potassium are involved in the pathogenesis of cardiovascular disease. Data exploring the cardiovascular outcomes associated with these electrolytes within Australian children is sparse. Furthermore, an objective measure of sodium and potassium intake within this group is lacking. OBJECTIVE: The primary aim of the Salt and Other Nutrient Intakes in Children ("SONIC") study was to measure sodium and potassium intakes in a sample of primary schoolchildren located in Victoria, Australia, using 24-hour urine collections. Secondary aims were to identify the dietary sources of sodium and potassium, examine the association between these electrolytes and cardiovascular risk factors, and assess children\u27s taste preferences and saltiness perception of manufactured foods. METHODS: A cross-sectional study was conducted in a convenience sample of schoolchildren attending primary schools in Victoria, Australia. Participants completed one 24-hour urine collection, which was analyzed for sodium, potassium, and creatinine. Completeness of collections was assessed using collection time, total volume, and urinary creatinine. One 24-hour dietary recall was completed to assess dietary intake. Other data collected included blood pressure, body weight, height, waist and hip circumference. Children were also presented with high and low sodium variants of food products and asked to discriminate salt level and choose their preferred variant. Parents provided demographic information and information on use of discretionary salt. Descriptive statistics will be used to describe sodium and potassium intakes. Linear and logistic regression models with clustered robust standard errors will be used to assess the association between electrolyte intake and health outcomes (blood pressure and body mass index/BMI z-score and waist circumference) and to assess differences in taste preference and discrimination between high and low sodium foods, and correlations between preference, sodium intake, and covariates. RESULTS: A total of 780 children across 43 schools participated. The results from this study are expected at the end of 2015. CONCLUSIONS: This study will provide the first objective measure of sodium and potassium intake in Australian schoolchildren and improve our understanding of the relationship of these electrolytes to cardiovascular risk factors. Furthermore, this study will provide insight into child taste preferences and explore related factors. Given the cardiovascular implications of consuming too much sodium and too little potassium, monitoring of these nutrients during childhood is an important public health initiative

Sweet and sour taste preferences of children

In the industrialized countries children have many foods to choose from, both healthy and unhealthy products, these choices mainly depend on children's taste preferences. The present thesis focused on preferences for sweet and sour taste of young children (4- to 12-years of age) living in the US and the Netherlands. Understanding how sweet and sour taste preferences are formed and modified can help health professionals and those working in industry, to develop strategies to decrease the consumption of sweet tasting foods and to increase the variety of children's diet with sour tasting foods. By using a variety of stimuli that differed in sweet (0.14M - 0.61M sucrose) and sour (0.00M - 0.25M citric acid) taste we investigated 1) how sweet and sour taste preferences of young children can be measured 2) which concentrations of sucrose and citric acid are most preferred 3) how repeated exposure modifies preferences and 4) how these preferences are related to oral physiological processes and food consumption. From the 7 studies we carried out it can be concluded that sweet and sour taste preferences of young children can consistently be measured with paired comparison and rank-order methods. Children prefer beverages with high concentrations of sucrose (0.61M) and a substantial part of children have a preference for extreme sour foods (0.08-0.25M citric acid). The later is related to intensity and novelty seeking behavior and consumption of fruits rather than oral physiological differences. Preferences for sour taste are related to exposure to sour taste during infancy and can not easily be changed by short repeated exposure during childhood. This is in contrast with preference for sweet taste, which can be heightened by a short repeated exposure during childhood. The knowledge gained by the present thesis may open the window to low-sweet and high-sour foods. This could be beneficial for fruit consumption and the dietary variety during childhood.<span style

Sweet and sour preferences in young children and adults : role of repeated exposure.

The authors investigated the influence of repeated exposure to orangeades with added sucrose and different concentrations of citric acid, on the taste preferences of 6- to-11-year-old children and young adults. During an intervention study of 8 days, 59 children (9.2±0.9 years) and 46 young adults (22±2.0 years) received, each day, either an orangeade with a sweet taste, a sour taste, or no orangeade (control). Before (baseline) and after the intervention, preferences for a series of orangeades and yoghurt, which varied in balance of sweet and sour tastes, were measured by means of a rank-ordering procedure. The variation in balance of sweet and sour taste was established by adding different amounts of citric acid (orangeade: 0.009, 0.013, 0.020, 0.029, 0.043, and 0.065 M added citric acid; yoghurt: 0.027, 0.038, 0.056, 0.081, 0.12, and 0.17 M added citric acid) to a stock orangeade and yoghurt with 0.42 M sucrose. The sweet and sour tasting orangeade that were consumed during the intervention were equally preferred at baseline. After an 8-day exposure to the sweet orangeade, children's preferences for this orangeade (0.42 M sucrose) significantly increased (

Heightened sour preferences during childhood

Basic research has revealed that the chemical sensory world of children is different from that of adults, as evidenced by their heightened preferences for sweet and salty tastes. However, little is known about the ontogeny of sour taste preferences, despite the growing market of extreme sour candies. The present study investigated whether the level of sourness most preferred in a food matrix and the ability to discriminate differences in sour intensity differed between 5- to 9-year-old children and their mothers, by using a rank-by-elimination procedure embedded in the context of a game. Mothers also completed a variety of questionnaires and children were asked several questions to assess whether children\u27s temperament and food preferences and habits related to sour preferences. The results indicated that, although every mother and all but two of the children (92%) were able to rank the gelatins from most to least sour, more than one-third (35%) of the children, but virtually none of the adults, preferred the high levels of sour taste (0.25 M citric acid) in gelatin. Those children who preferred the extreme sour tastes were significantly less food neophobic (P &lt; 0.05) and tended to experience a greater variety of fruits when compared with the remaining children (P = 0.11). Moreover, the children\u27s preference for sour tastes generalized to other foods, such as candies and lemons, as reported by both children and mothers. These findings are the first experimental evidence to demonstrate that sour taste preferences are heightened during childhood and that such preferences are related to children\u27s food habits and preferences. Further research is needed to unfold the relationship between the level of sour taste preferred and the actual consumption of sour-tasting foods and flavors in children.<br /

Sweet and sour preferences during childhood : role of early experiences

We investigated the effects of early experience on sweet and sour preferences in children. Eighty-three children were divided into four groups based on the type of formula fed during infancy and age. By using a forced-choice, sip-and-swallow procedure, we determined the level of sweetness and sourness preferred in juice. Children who were fed protein hydrolysate formulas, which have a distinctive sour and bitter taste and unpleasant odor, preferred higher levels of citric acid in juice when compared to older children who were fed similar formulas. No such difference was observed between the groups for sweet preference. However, the level of sweetness preferred in juice was related to the sugar content of the child\u27s favorite cereal and whether the mother routinely added sugar to their foods. These data illustrate the wide variety of experiential factors that can influence flavor preferences during childhood.<br /

Consistency of sensory testing with 4- and 5-year-old children

Rank-order and paired comparison tests are widely used methods to assess previous termsensorynext term perception of young children. Small age differences could, however, influence the ability of children to carry out such tasks. This study compared rank-order and paired comparison tests for previous termconsistencynext term in previous term4next term- and 5-year-old children. During previous termfournext term sessions, 22 young adults, 21 previous term4next term-year-old and 47 5-year-old children carried out rank-order and paired comparison tests to measure discriminatory ability (0.22 M, 0.25 M, 0.29 M, 0.34 M, 0.39 M sucrose in orangeade) and preference (0.14 M, 0.20 M, 0.29 M, 0.42 M, 0.61 M sucrose in orangeade). Young adults and 5-year-old children were able to discriminate between all solutions and showed a high previous termconsistencynext term between the rank-order and pair-wise tests for discriminatory ability (&gt;76% previous termconsistency)next term and preference (&gt;71% previous termconsistency)next term. In contrast, previous term4next term-year-olds detected differences in sweetness during the preference tests, but failed to distinguish sweetness intensities during the discriminatory ability tests. It is concluded that the dissimilarity between previous term4next term-and 5-year-olds in performing previous termsensorynext term tests was due to a difference in their cognitive skills rather than their previous termsensorynext term perceptual differences.<br /

Prediction of children\u27s flavour preferences. Effect of age and stability in reported preferences

The present study investigated whether children were able to communicate stable flavour preferences and whether mothers&rsquo; ability to correctly identify their child\u27s flavour preferences is related to the stability of their child\u27s flavour preferences. On 2 consecutive days, 75 girls and 77 boys (3&ndash;10 years, mean age = 7.1 &plusmn; 2.3 years) carried out a preference ranking task for five ice-cream flavours: mint, coffee, chocolate and two variants of vanilla. Without input from their child, mothers ranked four of these flavours according to their own understanding of their child\u27s flavour preferences. Spearman rank order correlations suggest that older aged children (5&ndash;10 years) have more stable flavour preferences than younger aged children (3&ndash;5 years) (p &lt; 0.05). Only 39% of mothers were able to correctly predict children\u27s most preferred flavour, but significantly more parents (61%) were able to predict children\u27s least preferred flavour (p &lt; 0.05). Mothers&rsquo; ability to correctly predict their children\u27s least preferred flavour seemed to be facilitated by children\u27s ability to communicate their least preferred flavours in a consistent manner (p &lt; 0.05). It is recommended to apply proper sensory methodologies with children rather than relying on mothers&rsquo; report when interested in children\u27s likes. When interested in children\u27s dislikes mothers&rsquo; report might be suitable.<br /