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

• Grant number: 24/08847-7
• 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: Carolina Ramos Giacomini
• 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 cardiovascular diseases. In Brazil, the main sources of sodium in the diet are salt and salt-based seasonings, processed foods with added salt, and ready meals. In addition to its preservative effect, salt makes food more palatable. In this scenario, the combination of salt with flavor-enhancing ingredients (umami taste), such as monosodium glutamate, further enhances the palatability of the food, potentially resulting consumption based on hedonic reasons and limiting interest in foods with normal palatability, restricting the variety of foods ingested. Considering this scenario, this study aims to assess whether young adults aged 18 to 24 with different dietary practices regarding salt consumption (use of salt in meals and type/frequency of consumed processed salty foods) will have different sensory perception and acceptance of a product (mashed potatoes) with different concentrations of salt, with and without added monosodium glutamate. Based on this information, industries and health organizations can take measures to improve the quality of processed foods sold in Brazil, as well as conduct awareness campaigns about the impacts of excessive homemade salt consumption, reducing the risk associated with excessive sodium intake. Therefore, it can be observed that this project aligns with the areas of food production technology and technologies for quality of life in relation to health, considered priorities by the Ministry of Science, Technology, Innovations, and Communications.