SciELO - Scientific Electronic Library Online

 
vol.43 número4Caracterización de la ingesta de alimentos y nutrientes en adultos mayores chilenosCaracterísticas de la variación de la ingesta diaria de energía de las mujeres jóvenes universitarias de estratos socioeconómicos medios en la ciudad de Bogota índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

AYERBE-AZABACHE, Angela; CALDERON-RAMIREZ, Nancy; TABOADA, Marco  y  MAYTA-TRISTAN, Percy. Acceptability of the taste of low sodium preparations with salt substitutes in diabetic and hypertensive patients. Rev. chil. nutr. [online]. 2016, vol.43, n.4, pp.353-358. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182016000400003.

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).

Palabras clave : low sodium diet; diabetes; hypertension; salt substitutes; acceptability.

        · resumen en Inglés     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons