Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions.

Louis Goffe,Vera Araujo-Soares,Martin White,Carolyn Summerbell,Amelia A Lake,Wendy Wrieden,Frances Hillier-Brown,Jean Adams,Linda Penn,Ashley J Adamson

doi:10.1371/journal.pone.0163093

Abstract

ObjectivesTo determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving.DesignFour laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving.SettingControlled, laboratory, conditions.ParticipantsA quota-based convenience sample of 10 participants (five women) aged 18–59 years.Main Outcome MeasuresAmount of salt delivered by salt shakers.ResultsAcross all trials, the 17 holed shaker delivered a mean (SD) of 7.86g (4.54) per trial, whilst the five holed shaker delivered 2.65g (1.22). The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker. There was a significant difference in salt delivered between the five and 17 holed salt shakers when time spent shaking, amount of salt in the shaker and participant were all kept constant (p<0.001). This difference was robust to variations in the starting weight of shakers, time spent shaking and participant shaking (ps</ = 0.001).ConclusionsFive holed salt shakers have the potential to reduce the salt content of takeaway food, and particularly food from Fish & Chip shops, where these shakers are particularly used. Further research will be required to determine the effects of this intervention on customers’ salt intake with takeaway food and on total dietary salt intake.

Highlights

Takeaway food consumption is common in developed countries
To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving
The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker

Summary

Introduction

Around one-fifth of adults and children in the UK eat takeaway food at home at least once per week.[1] Eating takeaway food at home is more common in children, but not adults, living in more deprived areas.[1] Consumption of takeaway food may be even higher in other countries.[2, 3] population data is unavailable, when takeaway food eaten in other locations than home is taken into account, takeaway food is likely to represent a substantial element of the UK diet. One study of UK adolescents living in a deprived urban area found that almost 75% of them consumed any food or drink from fast-food outlets at least once per week.[4] Food prepared out-of-home is, overall, less healthful than food prepared at home[5] and the diets of those who eat more outof-home food tend to be of poorer nutritional quality.[5, 6]

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