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A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects

1
Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Napoli, Italy
2
Bio Agrifood Department, CNR Institute of Food Science, 83100 Avellino, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(11), 3533; https://doi.org/10.3390/nu12113533
Received: 19 August 2020 / Revised: 17 September 2020 / Accepted: 25 October 2020 / Published: 17 November 2020
(This article belongs to the Section Nutrition and Metabolism)
Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). The nutritional characteristics and the chemical profile of the SWP and StP were assessed by chemical analyses and the use of Food Composition Tables. Twelve healthy volunteers were recruited for a Randomized Controlled Trial, with the consumption of one StP and one SWP using a balanced crossover design. The satiating power and palatability of the two pizzas were tested by the administration of Visual Analogue Scales. Serum glucose, insulin and sodium were measured every 30 min and 3 h urines were collected after each meal. SWP contained nearly 50% less NaCl and a larger amount of micronutrients compared with StP. No significant differences were detected between the two pizzas with regard to satiating power, pleasantness and glycemic and insulinemic response. However, a significant difference was found in the urine volume collected over the 3 h after the two meals (194 mL after StP vs. 292 mL after SWP, p = 0.018) and in the 3 h sodium balance (+1.6 g after StP vs. +0.5 g after SWP, p = 0.002). Conclusions: SWP appears to be a food with favourable nutritional characteristics, very good acceptability and healthy metabolic properties: these results warrant confirmation by a larger intervention trial. View Full-Text
Keywords: salt reduction; seawater; pizza; hedonic food; water and sodium handling salt reduction; seawater; pizza; hedonic food; water and sodium handling
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MDPI and ACS Style

Iaccarino Idelson, P.; Russo, O.; Iacone, R.; D’Elia, L.; Giacco, R.; Volpe, M.G.; Strazzullo, P. A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects. Nutrients 2020, 12, 3533. https://doi.org/10.3390/nu12113533

AMA Style

Iaccarino Idelson P, Russo O, Iacone R, D’Elia L, Giacco R, Volpe MG, Strazzullo P. A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects. Nutrients. 2020; 12(11):3533. https://doi.org/10.3390/nu12113533

Chicago/Turabian Style

Iaccarino Idelson, Paola; Russo, Ornella; Iacone, Roberto; D’Elia, Lanfranco; Giacco, Rosalba; Volpe, Maria G.; Strazzullo, Pasquale. 2020. "A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects" Nutrients 12, no. 11: 3533. https://doi.org/10.3390/nu12113533

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