Please use this identifier to cite or link to this item: https://hdl.handle.net/10137/5367
Title: Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community.
Authors: McMahon E
Clarke R
Jaenke R
Brimblecombe JK
Citation: Nutrients 2016-03-16; 8(3): 169
Abstract: Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of reduced-salt (300 and 350 mg Na/100 g) versus Standard (~400 mg Na/100 g) white and wholemeal breads (n = 62 for white; n = 72 for wholemeal). Triangle testing was used to examine whether participants could detect a difference between the breads. Liking of each bread was also measured; standard consumer acceptability questionnaires were modified to maximise cultural appropriateness and understanding. Participants were unable to detect a difference between Standard and reduced-salt breads (all p values > 0.05 when analysed using binomial probability). Further, as expected, liking of the breads was not changed with salt reduction (all p values > 0.05 when analysed using ANOVA). Reducing salt in products commonly purchased in remote Indigenous communities has potential as an equitable, cost-effective and sustainable strategy to reduce population salt intake and reduce risk of chronic disease, without the barriers associated with strategies that require individual behaviour change.
Click to open PubMed article: https://www.ezpdhcs.nt.gov.au/login?url=https://www.ncbi.nlm.nih.gov/pubmed//26999196
Journal title: Nutrients
Publication Date: 2016-03-16
Type: Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
URI: https://hdl.handle.net/10137/5367
DOI: 10.3390/nu8030169
Appears in Collections:(a) NT Health Research Collection

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