Shifting Human Salty Taste Preference: Potential Opportunities and Challenges in Reducing Dietary Salt Intake of Americans

Abstract

Introduction

Dietary salt reduction of Americans has been a focus of public health initiatives for more than 40 years primarily due to the association between high salt intake and development of hypertension. Despite past efforts, salt intake of Americans has remained at levels well above dietary recommendations, likely due in part to the hedonic appeal of salty taste. As such, in 2010, the Institute of Medicine (IOM) suggested a strategy of gradual salt reduction of processed foods, the primary source of Americans’ dietary salt intake, via an approach intended to minimize its impact on consumer acceptability of lower-sodium foods.

Methods

This brief review discusses the ontogeny and development of human salty taste preference, the role of experience in shifting salt preference, and sources of dietary salt. Our current understanding of shifting human salty taste preference is discussed within the context of potential opportunities and challenges in reducing salt intake of Americans via the IOM’s suggested strategy.

Results

Gaps in the research that both limit our ability to predict effectiveness of gradual salt reduction and that need be addressed before a strategy to shift salt preference can realistically be implemented were identified.

Conclusions

Our current understanding of shifting salt preference suggests that a strategy focused on reducing salt in processed foods has potential for success due to the strong association between salt intake and preference; however, because the IOM’s strategy has not been tested directly, effectiveness remains unresolved.

Implications

It may be imprudent to extrapolate from existing relatively short-term studies to conclude that gradually reducing salt in the food supply would be effective for both reducing salt intake and salt preference of a national population.