ArticleInternational journal of food science2025
Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken.
Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionary salt. This study investigated how different culinary practices affect the saltiness of chickens. Chicken breasts were boiled in a standard homestyle bouillon (broth). Table salt was added to the broth or on the plate after cooking. Two salt concentrations, regular (6.5 mmol of Na
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