title: [Variations in the individual consumption of table salt with or without chili in food, in a community of México].
abstract: The present study was carried out in a rural community in the central plateau of Mexico, with the objective of estimating the mean daily consumption of table salt at the family and individual level, and to determine if the individual taste to salt added to the food at the table, varied with the presence or absence of a hot species, "chile", to the food. Our results showed variability in three "barrios" of the community, which go from the central, more urban-type (Temascalcingo) to an intermediate-type (Boquí), and to a more rural-type (Bonshó), showing the highest mean consumption of salt at the family level in the most urban barrio (47.2 g/day), while the mean family consumption in the other two barrios (28.2 and 33.9 g/day, respectively) was lower. At the individual level, there were differences in salt consumption associated to sex and age. The highest consumptions were found in the more urban-type barrio, in which men in the 15-22 year-old group consumed a mean of 9 g/day, and women in the 7-14 year-old group consumed a mean of 6.37 g/day. When the individual taste for salt added to foods commonly prepared in the community were studied, we found a statisticaly significant difference in individual taste associated with the presence or absence of chile in the food. In two of the study meals (breakfast and lunch) the total grams of salt added to the food which did not contain chile was significantly higher than the salt added to the food which contained chile, suggesting that the presence of the specie may account for a great part of the need to enhance food flavor. This in turn could explain the smaller consumption of table salt in the more rural-type section of the population noted in the first part of the study, in which families tend to add more chile to their food than in the urban-type settings.
authors.affiliation: Instituto Nacional de la Nutrición Salvador Zubirán, México, D.F., México.
authors.forename: H
authors.initials: H
authors.lastname: Martínez Salgado
authors.forename: E
authors.initials: E
authors.lastname: Molina Rivera
authors.forename: A
authors.initials: A
authors.lastname: Chávez Villasona
authors.forename: A
authors.initials: A
authors.lastname: Mata Estrada
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D002648:Child; D003212:Condiments; D005247:Feeding Behavior; D005260:Female; D005511:Food Handling; D006801:Humans; D008297:Male; D008800:Mexico; D008875:Middle Aged; D012424:Rural Population; D012982:Sodium, Dietary / Q000008:administration & dosage*
chemical_list: D012982:Sodium, Dietary
vernacular_title: Variaciones en el consumo individual de sal en presencia o ausencia de chile en la comida, en una comunidad de México.