Sodium intake, perception of saltiness by cooks, and meals sodium content: is there a relationship?

• Tipo: Artigo em Revista Científica Internacional
• Data: 2025

Autores

Santos, D. (Autor) Outra; Figueiredo, J. (Autor) Outra; Rocha, Ada (Autor) FCNAUP; Lima, JP (Autor) Outra

Revista

Título: Acta Portuguesa de Nutrição

Vol. 113

Páginas: 12-17

ISSN: 2183-5985

Indexação

Scielo Portugal

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências médicas e da saúde

Outras Informações

ID Authenticus: P-019-MCZ

DOI: 10.21011/apn.2025.4003

Abstract (EN): <jats:p>Introduction: Excessive sodium consumption is a huge public health concern considering its association with the loss of years of healthy life. The salt added to meals represents a large part of the salt intake. Salt consumption and the perception of saltiness by cooks responsible for its addition at food units may influence the amount of salt added. Objectives: This study aimed to evaluate the relationship between cooks¿ sodium intake, their perception of saltiness and meals sodium content. Methodology: An observational, cross-sectional analytical study was performed, in which 6 female cooks from social institutions were selected. A 24-hour recall was conducted on two non-consecutive days to analyse nutritional and food intake and to estimate sodium consumption. To estimate meals sodium content, samples of meals prepared by cooks were collected. The average sodium per meal was assessed using Flame photometry. The same cooks were subjected to two taste sensitivity tests. Data were processed using SPSS statistical software, and a statistical significance level of 5% was considered. Results: No differences were observed in the average of nutritional intake among cooks. All cooks reported a sodium intake higher than the recommendations. Increase on salt content was perceived by all cooks. No differences were observed in the sodium content of meals prepared in both institutions and between the additions practiced by each cook from different institutions. The same was observed between cooks¿ sodium intake and the sodium content of meals they cooked. It was observed that all the prepared meals had salt values above the recommendations. No correlation was observed between the sodium content of the meals and the sodium consumption of the cooks responsible their preparation. Conclusions: There was no relationship between the sodium intake of cooks and the meals¿ sodium content. However, sodium consumption was much higher than recommendations and a high amount of sodium was found in the meals analysed.</jats:p>

Idioma: Inglês

Tipo (Avaliação Docente): Científica