ReviewNutrients2011
Reducing sodium in foods: the effect on flavor.
Review in Nutrients, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 77 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
77 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Consumer willingness to pay for healthier food products: A systematic review.Obesity reviews : an official journal of the International Association for the Study of Obesity · 2023Pooled it
- Dietary Effects of Introducing Salt-Reduced Bread with and without Dietary Counselling-A Cluster Randomized Controlled Trial.Nutrients · 2022Trial
- Impact of self-monitoring of salt intake by salt meter in hypertensive patients: A randomized controlled trial (SMAL-SALT).Journal of clinical hypertension (Greenwich, Conn.) · 2021Trial
- A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects.Nutrients · 2020Trial
- Impact of a sodium-reduced bread intervention with and without dietary counseling on sodium intake-a cluster randomized controlled trial among Danish families.European journal of clinical nutrition · 2020Trial
- Trial
- Can trigeminal sensations impact saltiness perception? A mini-review.Journal of the science of food and agriculture · 2026Review
- The Sodium Priority Hypothesis: A Conceptual Taste-Nutrition Framework Linking Salt Taste, Umami and Food Acceptance.Nutrients · 2026Review
- Research Progress on Sodium Reduction Strategies for Meat Products.Foods (Basel, Switzerland) · 2026Review
- Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods.Foods (Basel, Switzerland) · 2026Article
- Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine Learning.Journal of food science · 2026Article
- The habit of adding salt to food at the table and its association with socio-demographic, anthropometric and dietary characteristics in Brazilian older adults.Frontiers in public health · 2026Article
- Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.Frontiers in nutrition · 2026Review
- Toward Sustainable Food and Packaging Choices: Consumer Perception of Quality and Sustainability of Pulses Packaged in Metal, Glass, and Plastic.Journal of food science · 2025Article
- Ecological momentary assessment of meal context and food types contributing to salt intake at meals.The international journal of behavioral nutrition and physical activity · 2025Article
- Sodium salt substitution for blood pressure in adults with diabetes.The Cochrane database of systematic reviews · 2025Article
- Effect of Carrot Pulp Incorporation and Partial Sodium Chloride Replacement on Hybrid Burger Characteristics.Foods (Basel, Switzerland) · 2025Article
- Article
- Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States-A Pilot Study.Foods (Basel, Switzerland) · 2025Article
- Salt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier Intake.Food science & nutrition · 2025Article
17 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium's specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.
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Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.