Consumers prefer products that boast less sodium. That’s the conclusion of a study published in the American Journal of Clinical Nutrition, which highlights how the link between nutrition and health is becoming increasingly clear in the eyes of shoppers. And decisive for business.
The scientific work was conducted by researchers at the University of Toronto, who subjected 506 hypertensive and nonhypertensive Canadians to four bogus food packages each accompanied by a different claim. In three cases, reduced sodium content and health-beneficial characteristics were extolled; in the fourth, good taste was simply highlighted. The outcome of the test rewarded the packaged foods proposed as healthier, although the nutrition label and ingredient list were identical for all samples.
The research may now help convince those sectors of the food industry still reluctant to take the salt reduction route. It is certainly an assist to the WHO and national and European health institutions, which have been fighting for years to reduce salt consumption below 5 grams/day, and thus counteract its harmful effects on the cardiovascular system.
