ArticleFoods (Basel, Switzerland)2023
Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.Foods (Basel, Switzerland) · 2026Article
- Racial and Ethnic Differences in Sodium Sources and Sodium Reduction Behaviors Among US Adults: NHANES 2017 to 2020 Prepandemic.Journal of the American Heart Association · 2025Article
- The Neural Basis of Salt Perception: A Focus on Potassium Chloride as a Sodium Alternative.Life (Basel, Switzerland) · 2025Article
- A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria.Foods (Basel, Switzerland) · 2024Article
- Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?Nutrients · 2024Review
- Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids.Frontiers in nutrition · 2024Article
- Usefulness of the Reborn Soup for the Reduction of Salt Intake.Journal of nutrition and metabolism · 2024Article
- Glycocalyx-Sodium Interaction in Vascular Endothelium.Nutrients · 2023Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sodium intake is linked to multiple negative health outcomes, particularly hypertension, the leading cause of premature death globally. Sodium intake levels in human populations are high, due in part to our desire for palatable salty-tasting foods. Two leading salt replacement strategies are the use of potassium chloride (KCl) and monosodium glutamate (MSG), the latter of which still contains some sodium, but both of which can replace some salty taste in foods while reducing net sodium levels. In this report, we employed a trained descriptive sensory panel to optimize saltiness in sodium-reduced aqueous samples using various concentrations of KCl and MSG. Following this, we assessed consumer attitudes to sodium-reduction strategies in a model food, canned soup, known to typically be high in sodium. Finally, in a large consumer test, we verified that these optimized levels of KCl and MSG did not lead to a drop in liking for the reduced-sodium soups with saltiness subsidized in this manner. Our results showed that sodium can be readily reduced in soups by 18% while actually scoring higher in liking, and in some cases being perceived as even more salty tasting, but that consumers are more open to sodium reduction in this manner when sodium replacements are not specifically highlighted, and when percentage sodium reduction is stated over absolute levels.
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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.