Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos / Acceptability of the taste of low sodium preparations with salt substitutes in diabetic and hypertensive patients

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).

El objetivo de este estudio experimental fue comparar la aceptabilidad del sabor entre diferentes preparaciones con bajo contenido de sodio en pacientes diabéticos e hipertensos. Se realizó entre abril y mayo del 2015 en el Centro de Atención Integral de Diabetes e Hipertensión (CEDHI) en Lima, Perú. Las personas evaluadas fueron 67 pacientes ambulatorios del CEDHI, mayores de 18 años de ambos géneros, diagnosticados de hipertensión arterial o diabetes tipo 2. En total fueron aplicadas 134 pruebas sensoriales y 402 muestras preparadas. Las preparaciones que fueron sometidas a evaluación fueron arroz, caldo, pollo y verduras cocidas, adicionándoles sal común, cloruro de potasio [25%] con sal común [75%] y glutamato monosódico. Para medir los resultados se utilizaron dos pruebas hedónicas, de preferencia por ordenamiento y prueba de aceptabilidad (puntuación del 1 al 5). En los resultados no se encontraron diferencias significativas a nivel global en cuanto a la aceptabilidad y preferencia de las preparaciones con bajo contenido de sodio. Por lo cual, el reemplazo de la sal común por cualquiera de los sustitutos es viable para pacientes con prescripción de dieta hiposódica (1500 mg Na/día).

Alternativas para substituição do sal na preparação do arroz

Algumas doenças graves, como a hipertensão arterial, requerem uma dieta com baixo consumo de sódio. Obrigado a submeter-se a ela, o paciente hipertenso necessita da intervenção nutricional, no sentido de não perder o prazer a partir de uma alimentação hipossódica. O objetivo deste trabalho foi verificar a aceitação de arroz temperado com substitutos do sal. Ao invés do sal, utilizou-se suco de laranja e de limão no preparo do arroz, sendo ambas as amostras avaliadas por pacientes normotensos e hipertensos, os quais analisaram aparência, odor, textura e sabor. Também foi avaliado o índice de aceitabilidade por meio dos mesmos atributos. O arroz temperado com suco de laranja e de limão em substituição ao sal obteve aceitação por ambos os grupos. Com este estudo, percebeu-se que, mesmo não utilizando o sal, a refeição pode ser saborosa e aceita, trazendo benefícios por contribuir na prevenção ou tratamento de doenças ligadas ao consumo excessivo de sal.

Some serious diseases such as high arterial pressure demand a low sodium diet. Having to follow such a diet, high arterial pressure patients need nutritional support so that they still have pleasure in tasting low sodium meals. The objective of the research was to verify the acceptability of rice spiced with salt substitutes. Instead of salt, orange juice and lime juice were used in cooking rice, and both samples were evaluated by normal and high arterial pressure patients, who analyzed appearance, smell, texture and taste. The acceptability index was also evaluated observing the same attributes. Rice spiced with orange juice and lime juice instead of salt was highly accepted by both groups. With this research, it was observed that even not employing salt, meals can be savored and accepted, therefore orange juice and lime juice can bring benefits to prevent or treat diseases linked to an excessive salt intake.