ArticleFoods (Basel, Switzerland)2020
Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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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
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Who cites it
7 citing papers in PubMed, 20 citations in OpenAlex.
- Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece.Nutrients · 2025Article
- Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties.Food chemistry: X · 2025Article
- Dietary Salt-Related Knowledge, Attitudes and Behaviors in Healthy and Hypertensive Turkish Adults from Food Choice Perspective.Foods (Basel, Switzerland) · 2025Article
- Consumers' Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia.Foods (Basel, Switzerland) · 2023Article
- Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011-2020).Nutrients · 2023Article
- Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.Journal of food science · 2023Article
- Salt Intake in Malaysia: A Population-Based Study of Knowledge, Attitudes, and Practices Among Adults.Inquiry : a journal of medical care organization, provision and financingArticle
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers' hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (-15%) and increased (+10%) salt levels. A sensory evaluation study (
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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.