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The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly

Dietary intake of sodium by the elderly population in nursing homes should be monitored due to the greater sensitivity of elderly people to sodium. This study aimed to explore any associations between sodium intake and salt taste perception in an institutionalized elderly population and to research the potential of sodium reduction by the use of herbs and spices. The study included 123 senior citizens in nursing home who were on average 80.7 (±5.8) years old. The nutritionist collected data on sodium intake by using 24-hour recall on two non-consecutive days, and taste perception was assessed by salty taste detection and recognition thresholds. An intervention study of sodium reduction was tested on three categories of dishes, potentially high sources of sodium. The participants were divided into three intervention groups, the control group, the 30 % sodium reduction group, and the 30 % sodium reduction with an added blend of herbs and spices. The elderly's average sodium intake exceeded the recommendation by 70 %. The study determined a significant positive correlation between sodium intake and a higher salt taste threshold (r = 0.17 ; p < 0.05). The saltiness of sodium-reduced foods was significantly lower than the control, but herbs and spices enhanced the saltiness, and the intensity was the same as the control. The liking for sodium-reduced meals was the same as for the control. A declining salty taste is an important determinant of elderly nursing home residents' adherence to the dietary recommendation for sodium intake. Reducing sodium content in meals through the careful addition of spices and herbs aids elderly people in maintaining healthy dietary habits.

Elderly people, sodium intake, salty taste sensitivity, sodium reduction, herbs and spices

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