Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos

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....

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Autores principales:	Ayerbe-Azabache,Angela, Calderón-Ramírez,Nancy, Taboada,Marco, Mayta-Tristán,Percy
Lenguaje:	Spanish / Castilian
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2016
Materias:	dieta hiposódica diabetes hipertensión sustitutos de sal aceptabilidad
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400003
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spelling	oai:scielo:S0717-751820160004000032017-02-01Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensosAyerbe-Azabache,AngelaCalderón-Ramírez,NancyTaboada,MarcoMayta-Tristán,Percy dieta hiposódica diabetes hipertensión sustitutos de sal aceptabilidad 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).info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.43 n.4 20162016-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400003es10.4067/S0717-75182016000400003
institution	Scielo Chile
collection	Scielo Chile
language	Spanish / Castilian
topic	dieta hiposódica diabetes hipertensión sustitutos de sal aceptabilidad
spellingShingle	dieta hiposódica diabetes hipertensión sustitutos de sal aceptabilidad Ayerbe-Azabache,Angela Calderón-Ramírez,Nancy Taboada,Marco Mayta-Tristán,Percy Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
description	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).
author	Ayerbe-Azabache,Angela Calderón-Ramírez,Nancy Taboada,Marco Mayta-Tristán,Percy
author_facet	Ayerbe-Azabache,Angela Calderón-Ramírez,Nancy Taboada,Marco Mayta-Tristán,Percy
author_sort	Ayerbe-Azabache,Angela
title	Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
title_short	Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
title_full	Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
title_fullStr	Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
title_full_unstemmed	Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
title_sort	aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182016000400003
work_keys_str_mv	AT ayerbeazabacheangela aceptabilidaddelsabordepreparacioneshiposodicasconsustitutosdesalenpacientesdiabeticosehipertensos AT calderonramireznancy aceptabilidaddelsabordepreparacioneshiposodicasconsustitutosdesalenpacientesdiabeticosehipertensos AT taboadamarco aceptabilidaddelsabordepreparacioneshiposodicasconsustitutosdesalenpacientesdiabeticosehipertensos AT maytatristanpercy aceptabilidaddelsabordepreparacioneshiposodicasconsustitutosdesalenpacientesdiabeticosehipertensos
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Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos

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