Relationship between the dietary practices regarding salt and salty foods consumption and the sensory perception of salty and umami tastes among adolescents

• Grant number: 24/08836-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2024
• End date: September 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Alline Artigiani Lima Tribst
• Grantee: Alexia Rosas Ketelhute Sampaio
• Host Institution: Núcleo de Estudos e Pesquisas em Alimentação (NEPA). Reitoria. Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Excessive sodium intake is associated with the occurrence of cardiovasculardiseases. In Brazil, the main sources of sodium in the diet are salt and salt-basedseasonings, processed foods with added salt and ready meals. In addition to itspreservative effect, salt makes food more palatable. In this scenario, the combination ofsalt with flavor-enhancing ingredients (umami taste), such as monosodium glutamate,further enhances the palatability of the food, potentially resulting consumption based onhedonic reasons and limiting interest in foods with normal palatability restricting thevariety of foods ingested. Considering this scenario, this study aims to assess whetheradolescents aged 14 to 18 with different dietary practices regarding salt consumption (use4of salt in meals and type/frequency of consumed processed salty foods) will have differentsensory perception and acceptance of a product (mashed potatoes) with differentconcentrations of salt, with and without added monosodium glutamate. Based on thisinformation, industries and health organizations can take measures to improve the qualityof processed foods sold in Brazil, as well as conduct awareness campaigns about theimpacts of excessive homemade salt consumption, reducing the risk associated withexcessive sodium intake. Therefore, it can be observed that this project aligns with theareas of food production technology and technologies for quality of life in relation tohealth, considered priorities by the Ministry of Science, Technology, Innovations, andCommunications