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Sodium consumption, health and food palatability


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Ferrier, Melinda 1998 , 'Sodium consumption, health and food palatability', Coursework Master thesis, University of Tasmania.

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There is concern that humans consume sodium, mostly as salt (sodium chloride,
NaCl) at levels that produce significant medical risks. The current review gives an
appraisal of psychologically relevant research into concerns in relation to sodium
intake. Determinants of food choice, including sensory preferences, familiarity
and exposure, customary level of sodium in daily diet, attitudes, and personality
traits (including food neophobia) are explored, and their impact on dietary sodium
is also discussed. In addition, strategies for reducing salt levels are discussed,
including a reduction in salt content in food products, and the use of alternative
tastants to salt. The use of glutamate salts such as monosodium glutamate (MSG)
and calcium diglutamate (CDG) as alternative tastants is discussed. Finally, there
is a summary of the methodological issues of the research reviewed and
recommendations for future research into the area of alternative tastants is

Item Type: Thesis - Coursework Master
Authors/Creators:Ferrier, Melinda
Keywords: Diet, Sodium, Sodium in the body, Nutritionally induced diseases
Copyright Holders: The Author
Copyright Information:

Copyright 1998 the Author - The University is continuing to endeavour to trace the copyright
owner(s) and in the meantime this item has been reproduced here in good faith. We
would be pleased to hear from the copyright owner(s).

Additional Information:

Thesis (M.Psych.)--University of Tasmania, 1998. Includes bibliographical references

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