Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability. The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability. Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: <40%, 40–59%, 60–79% and ≥80%. Random effects meta-analyses conducted on salt-reduced products showed that salt could be reduced by approximately 40% in breads [mean change in acceptability for reduction <40% (−0.27, 95% confidence interval (CI) −0.62, 0.08; p = 0.13)] and approximately 70% in processed meats [mean change in acceptability for reductions 60–69% (−0.18, 95% CI −0.44, 0.07; p = 0.15)] without significantly impacting consumer acceptability. Results varied for other products. These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply.

食品配方调整（food reformulation）作为降低人群食盐摄入、缓解相关慢性病负担的有效策略，受到广泛推广。食盐在食品加工中具备多重功能，可影响食品的物理特性与感官品质。食品生产企业必须确保，为减盐而开展的食品配方调整不会损害消费者对产品的接受度。本系统综述（systematic review）旨在明确：在不降低消费者接受度的前提下，食品的食盐添加量可实现多大幅度的削减。共计50项研究探讨了加工肉制品、面包、奶酪、汤品及其他杂类食品的减盐、盐替代或盐补偿方案。针对每一类食品，将减盐幅度划分为四组：<40%、40%~59%、60%~79%及≥80%。对减盐食品开展的随机效应元分析（meta-analysis）结果显示：面包的食盐添加量可降低约40%[减盐幅度<40%组的消费者接受度平均变化量为−0.27，95%置信区间（confidence interval, CI）为−0.62~0.08；p=0.13]，加工肉制品的食盐添加量可降低约70%[减盐幅度60%~69%组的消费者接受度平均变化量为−0.18，95%置信区间（CI）为−0.44~0.07；p=0.15]，且上述减盐幅度均未对消费者接受度造成显著影响。其余品类食品的研究结果则存在差异。本研究结果可为食品生产企业在配方调整过程中实施更大幅度的减盐提供决策依据，进而助力构建更健康的食品供应体系。