Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods

TY - JOUR

T1 - Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods

AU - Jaeger, Sara R.

AU - Johannesson, Hanna

AU - Svensson, Josefin

AU - Jönsson, Madeleine

AU - Calvén, Anna

AU - Wendin, Karin

PY - 2025/6

Y1 - 2025/6

N2 - Globally, dietary salt intake significantly exceeds the WHO's recommendations of 5 g/day. A high salt intake can lead to high blood pressure which increases the risk of serious diseases such as cardiovascular diseases and stroke. It is known that some foods are perceived as saltier than their actual salt content. Such foods may have a “salt substitution potential” to be used in product development of food that are perceived saltier than their actual salt content.The aim was 1) to quantify perception of saltiness in a broad range of foods as perceived by consumers; 2) to identify foods that have a high “salt substitution potential”.318 participants answered an online survey on perceived saltiness of 59 common foods. By comparing actual salt content with perceived saltiness, a “salt substitution index” was calculated for each of the food items.Results showed that balsamic vinegar, followed by tomato puree and cheese pufs had the high salt substitution potential. Perception of a higher salinity than the actual salt content may be explained by the distribution of salt. It may also be explained by associations to saltiness, preferences and sensitivity. This may help guide reduced-salt product innovation efforts and contribute to improved dietary health.

AB - Globally, dietary salt intake significantly exceeds the WHO's recommendations of 5 g/day. A high salt intake can lead to high blood pressure which increases the risk of serious diseases such as cardiovascular diseases and stroke. It is known that some foods are perceived as saltier than their actual salt content. Such foods may have a “salt substitution potential” to be used in product development of food that are perceived saltier than their actual salt content.The aim was 1) to quantify perception of saltiness in a broad range of foods as perceived by consumers; 2) to identify foods that have a high “salt substitution potential”.318 participants answered an online survey on perceived saltiness of 59 common foods. By comparing actual salt content with perceived saltiness, a “salt substitution index” was calculated for each of the food items.Results showed that balsamic vinegar, followed by tomato puree and cheese pufs had the high salt substitution potential. Perception of a higher salinity than the actual salt content may be explained by the distribution of salt. It may also be explained by associations to saltiness, preferences and sensitivity. This may help guide reduced-salt product innovation efforts and contribute to improved dietary health.

KW - Health

KW - Perceived saltiness

KW - Salt

KW - Salt reduction

KW - Sensory

UR - http://www.scopus.com/inward/record.url?scp=105002332130&partnerID=8YFLogxK

U2 - 10.1016/j.sctalk.2025.100456

DO - 10.1016/j.sctalk.2025.100456

M3 - Journal article

SN - 2772-5693

VL - 14

JO - Science Talks

JF - Science Talks

M1 - 100456

ER -