University of Tasmania
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Sodium consumption, health and food palatability

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posted on 2023-05-26, 22:44 authored by Ferrier, Melinda
There is concern that humans consume sodium, mostly as salt (sodium chloride, NaCl) at levels that produce significant medical risks. The current review gives an appraisal of psychologically relevant research into concerns in relation to sodium intake. Determinants of food choice, including sensory preferences, familiarity and exposure, customary level of sodium in daily diet, attitudes, and personality traits (including food neophobia) are explored, and their impact on dietary sodium is also discussed. In addition, strategies for reducing salt levels are discussed, including a reduction in salt content in food products, and the use of alternative tastants to salt. The use of glutamate salts such as monosodium glutamate (MSG) and calcium diglutamate (CDG) as alternative tastants is discussed. Finally, there is a summary of the methodological issues of the research reviewed and recommendations for future research into the area of alternative tastants is provided.


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Copyright 1998 the Author - The University is continuing to endeavour to trace the copyright owner(s) and in the meantime this item has been reproduced here in good faith. We would be pleased to hear from the copyright owner(s). Thesis (M.Psych.)--University of Tasmania, 1998. Includes bibliographical references

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