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Sodium consumption, health and food palatability
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Abstract
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
provided.
Item Type: | Thesis - Coursework Master |
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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 |
Additional Information: | Thesis (M.Psych.)--University of Tasmania, 1998. Includes bibliographical references |
Item Statistics: | View statistics for this item |
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