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| Poster #220 Consumer-Affordable Practices for Reducing Sodium Intake: Insights from the Sal&Mieux Project on Discretionary Salt |
| Thierry Thomas-Danguin1, Raphaël Monod1,2,3, Sylvie Clerjon2,3 11Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Europe, Dijon, --, France 2Univ Clermont Auvergne, INRAE, UR QuaPA, St Genes Champanelle, --, France 3INRAE, PROBE Research Infrastructure, AgroResonance Facility, St Genes Champanelle, --, France |
Excessive salt consumption is a public health concern, yet reducing salt in food is often associated with diminished taste. Discretionary salt (DS), directly added by consumers, significantly contributes to overall sodium intake but remains underexplored. The French research project Sal&Mieux aimed to identify strategies for reducing salt intake by examining domestic cooking and seasoning practices that optimize DS use. We specifically assessed three actionable factors in domestic seasoning: the timing of DS addition, the shape and size of DS crystals, and flavorings addition. Sensory evaluations with consumer panels rated saltiness, flavor attributes, adequacy of salty taste using Just-About-Right (JAR) scales, and liking for three common foods: carrots, chicken, and pasta prepared using standard recipes. Sodium magnetic resonance imaging (23Na MRI) experiments mapped salt distribution in food under different salting conditions. The results showed that adding salt after cooking significantly increased salty taste intensity across all foods, with fleur de sel having the strongest effect. MRI findings confirmed that, under these conditions, salt remains on the food surface, enhancing its availability to taste receptors. Additionally, smoked garlic and smoked bacon flavorings significantly enhanced saltiness perception through Odor-Induced Saltiness Enhancement (OISE). JAR and liking data further demonstrated that sprinkling fleur de sel post-cooking, potentially combined with specific sodium-free flavorings, helps reduce DS use while maintaining taste and acceptability. These findings offer practical strategies to optimize domestic salting practices and reduce sodium intake without compromising food liking. This work was supported by the Agence Nationale de la Recherche (ANR-19-CE21-0009 Sal&Mieux). |