Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos / Acceptability of the taste of low sodium preparations with salt substitutes in diabetic and hypertensive patients
Rev. chil. nutr
; 43(4): 353-358, dic. 2016. graf, tab
Article
em Es
| LILACS
| ID: biblio-844486
Biblioteca responsável:
CL334.1
ABSTRACT
The purpose of this experimental study was to compare the acceptability of the taste between different preparations with low sodium in diabetic and hypertensive patients. It was conducted between April and May 2015 at the Centro de Atención Integral de Diabetes e Hipertensión (CEDHI) in Lima, Peru. Sixty-seven outpatient subjects from CEDHI were assessed; they were over 18 years of age, of both genders, diagnosed with hypertension or type 2 diabetes. In total 134 sensory tests were applied and 402 prepared food samples. The evaluated samples were rice, broth, chicken and cooked vegetables that were added with common salt, potassium chloride [25%] with salt [75%] and monosodium glutamate. In order to measure the results two hedonic tests were applied, ordered by preference and acceptability test (score of 1 to 5) were used. No significant global differences were found regarding the acceptability and preference in low sodium preparations. Therefore, the replacement of common salt by any of the substitutes is viable for patient's prescribed low-sodium diet (1500 mg Na/day).
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Pacientes
/
Cloreto de Sódio
/
Diabetes Mellitus
/
Dieta Hipossódica
/
Hipertensão
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
Es
Revista:
Rev. chil. nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
Peru
País de publicação:
Chile