Liking, salt taste perception and use of table salt when consuming reduced-salt XXXX stews in light of South Africa's new salt regulations.

@entity1573 @entity4024
UNASSIGNED: This study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming @entity1573 stew in light of South Africa's new salt recommendations. In total, 432 South-African consumers (aged 35.2      12.3 years) consumed a full portion of a @entity1573 stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare @entity1573 stews: 1) no reduction - 2013 @entity4024 level; regular salt level as currently available on the South African market (24473  mg @entity4024 /100  g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025  mg @entity4024 /100  g), 3) 2016 salt level, as per regulatory prescriptions (18000  mg @entity4024 /100  g), 4) 2019 salt level, as per regulatory prescriptions (13000  mg @entity4024 /100  g). Consumers were randomly allocated to consume one of the four meals. Liking, salt taste perception, and use of table salt and pepper were measured. @entity1573 stews prepared with reduced-salt stock powders were equally well-liked as @entity1573 stews with the current salt level. Moreover, a gradual reduction of the salt in the @entity1573 stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 @entity4024 level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases. More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products.
