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Browsing by Subject "natrium"

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  • Kohti kasviproteiinipainotteisempaa ruokavaliota: Pitääkö suolan saannista olla huolissaan? : Tuloksia 12 viikon interventiotutkimuksesta ja kartoitus kaupan kasviproteiinituotteista 
    Mustakallio, Meri (2022)
    Background: Replacing animal protein with plant-based protein has health and environmental benefits, but new plant protein-based products have shown a high salt (sodium chloride, NaCl) content. Objectives: 1) To investigate the effects of replacing animal protein sources with plant-based protein sources on sodium (Na) intake in a 12-week ScenoProt intervention. 2) To gather information on NaCl contents of plant-based protein and meat alternative products available in Finland and to compare them with equivalent meat products. Methods: 1) 136 participants were randomized into different protein diets (G1: animal 70%/plant 30%; G2: animal 50%/plant 50%; G3: animal 30%/plant 70%). Na intake was measured with 4-day food records and 24h urine excretion using analysis of (co)variance. 2) An audit for plant protein and meat products was done. NaCl content in product categories was compared using t-tests and non-parametric tests. Results: 1) Na intake was highest in G1 (3.7±0.9 g/d), while the intakes in G2 and G3 were 3.1±0.9 and 3.1±0.6 g/d (p<0.001). Urinary Na was highest in G1 vs. G2 and G3 (p≤0.018; adjusted for baseline). Plant-based foods accounted for 28,5 % of sodium intake in G3. 2) Of 347 plant-based products, 89 % were salted/seasoned and mean NaCl content was 1.29±0.63 g/100 g. Plant-based mince and chicken strips were higher in salt than their meat equivalents (1.22±0.49 vs. 0.24±0.35 and 1.61±0.33 vs.1.16 ±0.63 g/100 g, p≤0.017), whereas meat sausages and meat salamis had higher salt content than the plant alternatives (1.94±0.23 vs. 1.64±0.33 and 4.04±0.39 vs. 2.12±0.60 g/100 g, p<0.001). Conclusion: Na intake and urinary excretion were lower when 50-70% of dietary proteins were from plant-based sources compared to a diet containing 70% animal-based proteins. However, plant-based dishes were a significant source of sodium in the plant-based diets and some plant-based products have high NaCl contents, which may question their healthiness, especially if consumed frequently.
  • Meat-in-meat menetelmä vähäsuolaisten jauhelihapihvien valmistuksessa ja suolan lisäämisen ajankohdan vaikutus aistittuun suolaisuuteen 
    Päivikkö, Heidi-Maria (2016)
    Sodium is an essential nutrient, and it is necessary for normal growth and vital functions of human body, but the average sodium intake globally exceeds the recommended daily intake (RDI). Several studies suggest that excessive sodium intake is linked to an increased risk of cardiovascular diseases and other diseases. Beef patties are globally popular meat products, which are sold both individually and as a part of ready-to-eat foods (RTE-foods). Typical RTE-food contains salt 0.9-1 g/100 g. The portion size is usually more than 300 g, so by consuming one portion of RTE-food, more than half of RDI of salt is gained. In the experimental part of the thesis, the loss of structural and sensory properties caused by sodium reduction in beef patties was avoided by using meat-in-meat method. The method is based on salt soluble myofibrillar proteins and their effect in meat binding. In addition, it was examined how the timing of salt addition would impact on the perceived saltiness. The aim of this study was to clarify whether it is possible to reduce the salt contents in beef patties and other RTE-foods by using meat-in-meat method and by allowing consumers theirselves to add the salt at the time of eating. With meat-in-meat method, it was possible to reduce cooking loss in preliminary tests with an average of 1,2 %, when salt contents in beef patties were equal. The salt addition to a cooked product reduced the salt needed for taste 17,8 % . Differences between beef patties with normal salt concentration (NaCl 1,3 %) and with low salt concentration (NaCl 0,6 %) were not great. Statistically significant differences (p < 0.001) appeared only between saltiness before and after adding the salt. 87.8% of the consumers added salt to low-salt beef patties less than what normally salted beef patties contained, so that they were satisfied with the taste and saltiness. Normal salted beef patties were evaluated to be juicier and their structure was more liked. The results of this study indicated that it is possible to reduce a significant amount of salt from RTE-foods. As a result, it would be possible to enjoy RTE-foods more safely than today as a part of a healthy, balanced and varied diet.

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