Nutrients

399 KiB

Open AccessReview

Reducing Sodium in Foods: The Effect on Flavor

by Djin Gie Liem, Fatemeh Miremadi and Russell S. J. Keast

Nutrients 2011, 3(6), 694-711; https://doi.org/10.3390/nu3060694 - 20 Jun 2011

Cited by 227 | Viewed by 23357

Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability. Full article

(This article belongs to the Special Issue Dietary Salt and Human Health)

► Show Figures

Figure 1

219 KiB

Open AccessArticle

Food Intake and Dietary Glycaemic Index in Free-Living Adults with and without Type 2 Diabetes Mellitus

by Susan C. McGeoch, Grietje Holtrop, Claire Fyfe, Gerald E. Lobley, Donald W. M. Pearson, Prakash Abraham, Ian L. Megson, Sandra M. MacRury and Alexandra M. Johnstone

Nutrients 2011, 3(6), 683-693; https://doi.org/10.3390/nu3060683 - 9 Jun 2011

Cited by 11 | Viewed by 10751

Abstract

A recent Cochrane review concluded that low glycaemic index (GI) diets are beneficial in glycaemic control for patients with type 2 diabetes mellitus (T2DM). There are limited UK data regarding the dietary GI in free-living adults with and without T2DM. We measured the energy and macronutrient intake and the dietary GI in a group (n = 19) of individuals with diet controlled T2DM and a group (n = 19) without diabetes, matched for age, BMI and gender. Subjects completed a three-day weighed dietary record. Patients with T2DM consumed more daily portions of wholegrains (2.3 vs. 1.1, P = 0.003), more dietary fibre (32.1 vs. 20.9 g, P < 0.001) and had a lower diet GI (53.5 vs. 57.7, P = 0.009) than subjects without T2DM. Both groups had elevated fat and salt intake and low fruit and vegetable intake, relative to current UK recommendations. Conclusions: Patients with T2DM may already consume a lower GI diet than the general population but further efforts are needed to reduce dietary GI and achieve other nutrient targets. Full article

(This article belongs to the Special Issue Carbohydrates)

739 KiB

Open AccessReview

Gut Microbiota and Inflammation

by Asa Hakansson and Goran Molin

Nutrients 2011, 3(6), 637-682; https://doi.org/10.3390/nu3060637 - 3 Jun 2011

Cited by 351 | Viewed by 27120

Abstract

Systemic and local inflammation in relation to the resident microbiota of the human gastro-intestinal (GI) tract and administration of probiotics are the main themes of the present review. The dominating taxa of the human GI tract and their potential for aggravating or suppressing inflammation are described. The review focuses on human trials with probiotics and does not include in vitro studies and animal experimental models. The applications of probiotics considered are systemic immune-modulation, the metabolic syndrome, liver injury, inflammatory bowel disease, colorectal cancer and radiation-induced enteritis. When the major genomic differences between different types of probiotics are taken into account, it is to be expected that the human body can respond differently to the different species and strains of probiotics. This fact is often neglected in discussions of the outcome of clinical trials with probiotics. Full article

(This article belongs to the Special Issue Probiotics and Nutrition)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Nutrients, Volume 3, Issue 6 (June 2011) – 3 articles , Pages 637-711

Further Information

Guidelines

MDPI Initiatives

Follow MDPI