title: Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community.
abstract: Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of reduced-salt (300 and 350 mg Na/100 g) versus Standard (~400 mg Na/100 g) white and wholemeal breads (n = 62 for white; n = 72 for wholemeal). Triangle testing was used to examine whether participants could detect a difference between the breads. Liking of each bread was also measured; standard consumer acceptability questionnaires were modified to maximise cultural appropriateness and understanding. Participants were unable to detect a difference between Standard and reduced-salt breads (all p values > 0.05 when analysed using binomial probability). Further, as expected, liking of the breads was not changed with salt reduction (all p values > 0.05 when analysed using ANOVA). Reducing salt in products commonly purchased in remote Indigenous communities has potential as an equitable, cost-effective and sustainable strategy to reduce population salt intake and reduce risk of chronic disease, without the barriers associated with strategies that require individual behaviour change.
authors.affiliation: Wellbeing and Chronic Disease Division, Menzies School of Health Research, John Mathews Building, Royal Darwin Hospital Campus, Rocklands Dr, Darwin NT 0810, Australia. e.j.mcmahon@outlook.com.|Division of Health Sciences, University of South Australia, 101 Currie St, Adelaide SA 5001, Australia. e.j.mcmahon@outlook.com.
authors.forename: Emma
authors.initials: E
authors.lastname: McMahon
authors.affiliation: Goodman Fielder, 39 Delhi Rd, North Ryde NSW 2113, Australia. Rozlynne.Clarke@goodmanfielder.com.au.
authors.forename: Rozlynne
authors.initials: R
authors.lastname: Clarke
authors.affiliation: Wellbeing and Chronic Disease Division, Menzies School of Health Research, John Mathews Building, Royal Darwin Hospital Campus, Rocklands Dr, Darwin NT 0810, Australia. Rachael.Jaenke@menzies.edu.au.|Division of Health Sciences, University of South Australia, 101 Currie St, Adelaide SA 5001, Australia. Rachael.Jaenke@menzies.edu.au.
authors.forename: Rachael
authors.initials: R
authors.lastname: Jaenke
authors.affiliation: Wellbeing and Chronic Disease Division, Menzies School of Health Research, John Mathews Building, Royal Darwin Hospital Campus, Rocklands Dr, Darwin NT 0810, Australia. Julie.Brimblecombe@menzies.edu.au.
authors.forename: Julie
authors.initials: J
authors.lastname: Brimblecombe
mesh_terms: D000293:Adolescent; D000328:Adult; D001939:Bread / Q000032:analysis*; D003258:Consumer Behavior; D004039:Diet, Sodium-Restricted; D005260:Female; D005518:Food Preferences; D006801:Humans; D008297:Male; D008875:Middle Aged; D015876:Northern Territory; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D011795:Surveys and Questionnaires; D055697:Taste Perception; D055815:Young Adult
chemical_list: D017673:Sodium Chloride, Dietary
keywords: Indigenous Australian consumers; acceptance; bread; detection; reformulation; salt