Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Faria, A.P. (Author) Other; Padrão, Patrícia (Author) FCNAUP; Pinho, Olívia (Author) FCNAUP; Santos, T. (Author) Other; Oliveira, L. (Author) Other; Esteves, S. (Author) Other; Pereira, J.P. (Author) Other; Graça, Pedro (Author) FCNAUP; Moreira, Pedro (Author) FCNAUP; Gonçalves, C. (Author) FCNAUP

Journal

Title: Foods

Vol. 11

Final page: 149

Publisher: MDPI

Indexing

ISI Web of Knowledge - 2 Citations

Scopus - 2 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Associated Projects

iMC Salt - iMC Salt - Desenvolvimento de equipamento inovador para Monitorizar e Controlar a adição de SAL - impacto no consumo

Other information

Authenticus ID: P-00V-XDN

DOI: 10.3390/foods11020149

Abstract (EN): Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer's satisfaction and food waste. Methods: Two canteens from one public university where randomized in one control arm and one intervention arm. The first step was to evaluate the salt added to food through atomic emission spectrophotometry in both canteens, and the second step was to perform gradual reductions of up to 30% of cooking salt in the intervention canteen using the Salt Control-C (SC-C) equipment. Consumer acceptability was assessed through satisfaction questionnaires and food waste was evaluated by weighing. Results: The intervention canteen achieved to a reduction of more than 30% of added salt in soup (-34.3% per 100 g), fish dish (-41.1% per 100 g) and meat dish (-48.0% per 100 g), except for the vegetarian dish (6.1% per 100 g). There was no decrease in consumer satisfaction, with a significant satisfaction increase of 15.7% (p = 0.044) regarding the flavor of the main dish. Also, no significant differences were found in food waste. Conclusions: SC-C seems to be effective in reducing 30% of added salt levels in canteen meals, and may be a good strategy to control and reach adequate levels of added salt in meals served outside-the-home, promoting benefits to the individual's health.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14