title: Consumer detection and acceptability of reduced-sodium bread.
abstract: OBJECTIVE
  Bread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content.
  
  
  METHODS
  Difference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale.
  
  
  METHODS
  Difference and acceptability testing were conducted in Portland, OR, USA in January 2013.
  
  
  METHODS
  Eighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing.
  
  
  RESULTS
  Consumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent.
  
  
  CONCLUSIONS
  Reducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.
authors.affiliation: 1Oregon Public Health Division,Health Promotion and Chronic Disease Prevention,800 NE Oregon Street,Suite 730,Portland,OR 97232,USA.
authors.forename: Kimberly W
authors.initials: KW
authors.lastname: La Croix
authors.affiliation: 1Oregon Public Health Division,Health Promotion and Chronic Disease Prevention,800 NE Oregon Street,Suite 730,Portland,OR 97232,USA.
authors.forename: Steven C
authors.initials: SC
authors.lastname: Fiala
authors.affiliation: 2Oregon State University Food Innovation Center,Portland,OR,USA.
authors.forename: Ann E
authors.initials: AE
authors.lastname: Colonna
authors.affiliation: 2Oregon State University Food Innovation Center,Portland,OR,USA.
authors.forename: Catherine A
authors.initials: CA
authors.lastname: Durham
authors.affiliation: 2Oregon State University Food Innovation Center,Portland,OR,USA.
authors.forename: Michael T
authors.initials: MT
authors.lastname: Morrissey
authors.affiliation: 1Oregon Public Health Division,Health Promotion and Chronic Disease Prevention,800 NE Oregon Street,Suite 730,Portland,OR 97232,USA.
authors.forename: Danna K
authors.initials: DK
authors.lastname: Drum
authors.affiliation: 1Oregon Public Health Division,Health Promotion and Chronic Disease Prevention,800 NE Oregon Street,Suite 730,Portland,OR 97232,USA.
authors.forename: Melvin A
authors.initials: MA
authors.lastname: Kohn
mesh_terms: D000328:Adult; D001939:Bread / Q000032:analysis*; D002755:Choice Behavior; D003258:Consumer Behavior; D005240:Feasibility Studies; D005260:Female; D005511:Food Handling; D005518:Food Preferences; D006801:Humans; D008297:Male; D008875:Middle Aged; D009922:Oregon; D012959:Socioeconomic Factors; D012982:Sodium, Dietary / Q000032:analysis*; D013649:Taste; D000067348:Whole Grains / Q000737:chemistry
chemical_list: D012982:Sodium, Dietary
keywords: Policy