Saavedra-Garcia, L., Bernabe-Ortiz, A., Gilman, RH., Diez-Canseco, F., Cárdenas, MK., Sacksteder, KA., Miranda, JJ.
PLoS One. 2015 Jul 30;10(7)
In resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely have effects on palatability and taste of prepared foods, yet a threshold to discriminate sensorial changes can be determined. The main goal of this study was to assess if the use of potassium-enriched salt substitutes lead to perceived differences in taste utilizing a sensory discrimination test.