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Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly

Background: Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging. Objective: This study aimed to evaluate the effectiveness of using herbs and spices fo...

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Main Authors: Farapti, Farapti, Sari, Afifah Nurma, Adi, Annis Catur, Majid, Hazreen Abdul
Format: Article
Published: Elsevier 2024
Subjects:
R Medicine (General)
Online Access:http://eprints.um.edu.my/44702/
https://doi.org/10.1016/j.nfs.2024.100162
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spelling my.um.eprints.447022024-11-15T02:52:19Z http://eprints.um.edu.my/44702/ Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly Farapti, Farapti Sari, Afifah Nurma Adi, Annis Catur Majid, Hazreen Abdul R Medicine (General) Background: Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging. Objective: This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly. Methods: The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50 sodium reduction), and F3 (50 sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method. Results: The majority of the subjects liked the salty taste (75.9) and had good taste sensitivity (81.5), especially women (16.2 higher). Subjects preferred 50 reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (p < 0.05), especially among women, but not salty taste sensitivity (p > 0.05). Increased levels of certain minerals were also found in all dishes. Conclusion: The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity. © 2023 Elsevier 2024 Article PeerReviewed Farapti, Farapti and Sari, Afifah Nurma and Adi, Annis Catur and Majid, Hazreen Abdul (2024) Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly. NFS Journal, 34. p. 100162. ISSN 2352-3646, DOI https://doi.org/10.1016/j.nfs.2024.100162 <https://doi.org/10.1016/j.nfs.2024.100162>. https://doi.org/10.1016/j.nfs.2024.100162 10.1016/j.nfs.2024.100162
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic R Medicine (General)
spellingShingle R Medicine (General)
Farapti, Farapti
Sari, Afifah Nurma
Adi, Annis Catur
Majid, Hazreen Abdul
Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
description Background: Low-salt dietary management is a strategy for maintaining the health of the elderly. However, the elderly face the challenge of reducing salt consumption because of taste changes associated with aging. Objective: This study aimed to evaluate the effectiveness of using herbs and spices for low-salt dietary management and its effect on taste sensitivity and preferences among the elderly. Methods: The study involved 54 nursing home residents with a mean age of 71 ± 8.2 years. Taste preference data were collected from self-reported questionnaires, whereas salty taste sensitivity was measured using the sodium chloride detection threshold (DT) using a forced-choice method with three different concentrations (0.1709, 0.3418, and 0.6837 M). Culinary preference was evaluated using three different formulas: F1 (regular salt), F2 (50 sodium reduction), and F3 (50 sodium reduction with herbs and spices addition). The assessed items included three side dishes (braised chicken, marinated tempeh, and spiced tofu) and three snacks (tofu schotel, vegetable omelet, and mushroom shumai), and the assessment was conducted using a single-blind method. Results: The majority of the subjects liked the salty taste (75.9) and had good taste sensitivity (81.5), especially women (16.2 higher). Subjects preferred 50 reduced salt with herbs and spices, similar to standard, but least liked the salt-only reduction formula. Statistical analyses showed that there was an association between culinary preferences in F1 and F2 and salty taste preference (p < 0.05), especially among women, but not salty taste sensitivity (p > 0.05). Increased levels of certain minerals were also found in all dishes. Conclusion: The study findings suggest that using herbs and spices is an effective method for low-salt dietary management in the elderly population and that taste preference plays a more important role in food selection than taste sensitivity. © 2023
format Article
author Farapti, Farapti
Sari, Afifah Nurma
Adi, Annis Catur
Majid, Hazreen Abdul
author_facet Farapti, Farapti
Sari, Afifah Nurma
Adi, Annis Catur
Majid, Hazreen Abdul
author_sort Farapti, Farapti
title Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
title_short Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
title_full Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
title_fullStr Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
title_full_unstemmed Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
title_sort culinary herbs and spices for low-salt dietary management: taste sensitivity and preference among the elderly
publisher Elsevier
publishDate 2024
url http://eprints.um.edu.my/44702/
https://doi.org/10.1016/j.nfs.2024.100162
_version_ 1816130418008653824
score 13.223943

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