Preference and perception of low-sodium burger

BACKGROUND/OBJECTIVES

Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference.

MATERIALS/METHODS

Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018.

RESULTS

The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3–11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3–11.9% sodium reduction, which did not affect the overall taste.

CONCLUSIONS

This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

Trends of Food Supply and Nutrient Intake in South Korea Over the Past 30 Years

Purpose: This study was conducted to investigate food supply and consumption trends in South Korea over the past 30 years (1980 to 2010). Methods: We used time series data on Food Balance Sheets of Korea and the National Health and Nutrition Survey from Korea Statistics. Regression analysis was performed for trends of food supply and demand, and t-test for the gender difference in nutrient intake. Results: The annual supply of cereals, rice and starch roots per person has decreased, while that of meat, fish and shellfish, eggs, milk, and fats and oils has increased (p < 0.05), respectively. These changes effect on nutrient intake: rice consumption has declined to one-third of total energy intake, however, the energy intake from lipid sources has increased up to 20% in the 2000s.The nutrient intake levels are mostly sufficient to meet the recommended intake, but calcium intake is below the recommended level and sodium is three times above the recommended level. These problems are found in both genders, and males take in more calories and sodium than females (p < 0.05). Conclusion: These changes in food consumption and supply resulted in lowering both quantities based food self-sufficiency rate and self-sufficiency of nutrition supply. It is therefore suggested that the supply of agricultural products should be stable and quality competitiveness in supply should be improved. Also, measures and strategies in promoting rice consumption are required, such as promoting healthy diet via nutrition education and disseminating healthy traditional Korean food.

The salt-taste threshold in untreated hypertensive patients

Background

The salt-taste threshold can influence the salt appetite, and is thought to be another marker of sodium intake. Many studies have mentioned the relationship between the sodium intake and blood pressure (BP). The aim of this study was to evaluate the relationship between the salt-taste threshold and urinary sodium excretion in normotensive and hypertensive groups.

Methods

We analyzed 199 patients (mean age 52 years, male 47.3%) who underwent 24-h ambulatory BP monitoring (ABPM). Hypertension was diagnosed as an average daytime systolic BP of ≥135 mmHg or diastolic BP of ≥85 mmHg by the ABPM. We assessed the salt-taste threshold using graded saline solutions. The salt-taste threshold, 24-h urinary sodium and potassium excretion, and echocardiographic data were compared between the control and hypertensive groups.

Results

The detection and recognition threshold of the salt taste did not significantly differ between the control and hypertensive groups. The 24-h urinary sodium excretion of hypertensive patients was significantly higher than that of the control group (140.9 ± 59.8 vs. 117.9 ± 57.2 mEq/day, respectively, p = 0.011). Also, the urinary sodium-potassium ratio was significantly higher in the hypertensive patients. There was no correlation between the salt-taste threshold and 24-h urinary sodium excretion.

Conclusions

The salt-taste threshold might not be related to the BP status as well as the 24-h urinary sodium excretion.