Abstract
Given the negative effects deriving from the overconsumption of sodium chloride (salt), this paper aims to verify whether food companies can provide their products in a healthier version, without modifying their organoleptic characteristics, specifically studying how it is possible to reduce salt in food without affecting taste. From an empirical point of view, a sensorial analysis was organized. A panel of volunteers were invited to taste some samples of pizza crust which had been prepared using different quantities of salt. Each individual assessed the amount of salt they perceived on a graduated scale. These samples were prepared by reducing the amount of salt by 7%, 10%, 16%, 23%, 30%, and 53%, respectively. The reference point used was the average content of sodium chloride in five popular brands of pizza dough in Italy. Panelists’ evaluations revealed that a 10% reduction in sodium chloride was imperceptible from the point of view of taste. Considering the negative consequences deriving from salt overconsumption, this study shows how food companies can contribute to achieve the UN Sustainable Development Goals by investing more attention in public health.
Highlights
One of the objectives contemplated by the United Nations 2030 Agenda for sustainable development is related to good health and well-being in particular, as specified in the UN website, to “reduce by one third premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being”
It was possible to detect how the sample reacted to the 7%, 10%, 16%, 23%, 30%, and 53%, respectively, reduction of sodium chloride/salt in the pizza dough
Observing the data from different countries, reaching this objective seems to be realistically possible. This result is consistent with [8], who studied salt reduction in bread, and assumes a particular relevance considering that according to the study of [6], lowering the sodium intake by only 10% leads to a significant reduction in deaths due to cardiovascular diseases
Summary
One of the objectives contemplated by the United Nations 2030 Agenda for sustainable development is related to good health and well-being in particular, as specified in the UN website, to “reduce by one third premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being”. It is sufficient to think about industrial food production, which is sometimes blamed for using unhealthy ingredients or excessive amounts of other ones, especially sugar and salt To this end, the World Health Organization has suggested limiting the daily intake of sugar to less than 10% of total energy intake, and salt (sodium chloride) to less than 5 g per day [3]. The World Health Organization has suggested limiting the daily intake of sugar to less than 10% of total energy intake, and salt (sodium chloride) to less than 5 g per day [3] This information is relevant considering the excessive quantities of these ingredients in some popular foods and beverages; it is sufficient to think about the high levels of sugar in fizzy drinks as well as the copious amounts of salt in fast food. The negative consequences on health of a diet based on a high intake of salt or sugar have been scientifically demonstrated, and this raises many doubts on the industrial food market
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