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Article

Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment

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Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal
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EPI Unit—Institute of Public Health, University of Porto, 4200-450 Porto, Portugal
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Laboratório Para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4200-450 Porto, Portugal
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LAQV-REQUIMTE—Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 5000-801 Porto, Portugal
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INEGI—Instituto de Ciência e Inovação em Engenharia Mecânica e Engenharia Industrial, 4200-465 Porto, Portugal
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CIAFEL—Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, Portugal
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CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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Author to whom correspondence should be addressed.
Academic Editor: Jean-Xavier Guinard
Foods 2022, 11(2), 149; https://doi.org/10.3390/foods11020149
Received: 20 November 2021 / Revised: 24 December 2021 / Accepted: 30 December 2021 / Published: 6 January 2022
Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer’s satisfaction and food waste. Methods: Two canteens from one public university where randomized in one control arm and one intervention arm. The first step was to evaluate the salt added to food through atomic emission spectrophotometry in both canteens, and the second step was to perform gradual reductions of up to 30% of cooking salt in the intervention canteen using the Salt Control-C (SC-C) equipment. Consumer acceptability was assessed through satisfaction questionnaires and food waste was evaluated by weighing. Results: The intervention canteen achieved to a reduction of more than 30% of added salt in soup (−34.3% per 100 g), fish dish (−41.1% per 100 g) and meat dish (−48.0% per 100 g), except for the vegetarian dish (6.1% per 100 g). There was no decrease in consumer satisfaction, with a significant satisfaction increase of 15.7% (p = 0.044) regarding the flavor of the main dish. Also, no significant differences were found in food waste. Conclusions: SC-C seems to be effective in reducing 30% of added salt levels in canteen meals, and may be a good strategy to control and reach adequate levels of added salt in meals served outside-the-home, promoting benefits to the individual’s health. View Full-Text
Keywords: sodium; added salt; salt-reduction; consumer acceptance; food waste; canteens sodium; added salt; salt-reduction; consumer acceptance; food waste; canteens
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MDPI and ACS Style

Faria, A.P.; Padrão, P.; Pinho, O.; Silva-Santos, T.; Oliveira, L.; Esteves, S.; Pereira, J.P.; Graça, P.; Moreira, P.; Gonçalves, C. Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment. Foods 2022, 11, 149. https://doi.org/10.3390/foods11020149

AMA Style

Faria AP, Padrão P, Pinho O, Silva-Santos T, Oliveira L, Esteves S, Pereira JP, Graça P, Moreira P, Gonçalves C. Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment. Foods. 2022; 11(2):149. https://doi.org/10.3390/foods11020149

Chicago/Turabian Style

Faria, Ana Patrícia, Patrícia Padrão, Olívia Pinho, Tânia Silva-Santos, Luís Oliveira, Sílvia Esteves, João Paulo Pereira, Pedro Graça, Pedro Moreira, and Carla Gonçalves. 2022. "Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment" Foods 11, no. 2: 149. https://doi.org/10.3390/foods11020149

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