Influence of Sodium Reduction Using KCL and MSG on the Nutritional Profile and Consumer Acceptability of Bhutanese Cheese Curries
Abstract
Objective: The rise in non-communicable diseases (NCDs); such as cardiovascular diseases, hypertension, diabetes, and cancers, in Bhutan is linked to unhealthy diets that are high in salt and saturated fats. This study aimed to reformulate popular high-sodium Bhutanese cheese curries—Shakam Datshi and Kewa Datshi—by reducing their sodium content using potassium chloride (KCl) and monosodium glutamate (MSG), while preserving traditional flavors and improving their nutritional profiles.
Material and Methods: Shakam Datshi and Kewa Datshi were identified as the highest sodium content dishes among commonly consumed Bhutanese meals. Sodium was partially replaced with KCl and MSG, and additional ingredient adjustments to align with WHO dietary guidelines. Sensory and Satiety evaluations with 50 Bhutanese panelists compared the modified recipes to the original and assessed the acceptance and fullness provided by the reformulated dishes in four healthy set menus.
Results: The reformulation achieved a 20% reduction in sodium for Shakam Datshi and over 40% for Kewa Datshi. Potassium levels significantly increased to 377.47 mg in Shakam Datshi and 651.51 mg in Kewa Datshi. Both dishes also showed reductions in total and saturated fats. Sensory evaluations indicated that the modified recipes retained high overall liking scores, similar to the originals (7.96 vs. 8.28 for Shakam Datshi and 7.48 vs. 7.90 for Kewa Datshi). Satiety assessments revealed sustained feelings of fullness.
Conclusion: This study demonstrated that significant sodium reduction in traditional Bhutanese cheese curries can be achieved without compromising taste or cultural authenticity. These findings provide a viable strategy to reduce hypertension in the Bhutan population through healthier dietary options.
Keywords
Full Text:
PDFReferences
WHO. Noncommunicable diseases. [homepage on the Internet] Geneva: WHO; 2023 [cited 2024 Oct 6]. Available from: https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases.
Kario K, Okura A, Hoshide S, Mogi M. The WHO Global report 2023 on hypertension warning the emerging hypertension burden in globe and its treatment strategy. Hypertens Res 2024;47:1099-102.
Wang K, Jin Y, Wang M, Liu J, Bu X, Mu J, et al. Global cardiovascular diseases burden attributable to high sodium intake from 1990 to 2019. J Clin Hypertens (Greenwich) 2023;25:868-79.
Pengpid S, Peltzer K. Trends in behavioral and biological risk factors for non-communicable diseases among adults in Bhutan: results from cross-sectional surveys in 2007, 2014, and 2019. Front Public Health 2023;11:1192183.
Wangdi K, Jamtsho T. Prevalence and predisposing factors for self-reported hypertension in Bhutanese adults. Nepal J Epidemiol 2020;10:830-40.
Jiang K, He T, Ji Y, Zhu T, Jiang E. The perspective of hypertension and salt intake in Chinese population. Front Public Health 2023;11:1125608.
Dorji T, Dzed L, Yangchen P, Pelzom D, Gurung M, Pem D, et al. National Nutrition Survey 2015. Thimphu: Ministry of Health, Bhutan; 2015.
Ministry of Health (Bhutan). Bhutan STEPS Noncommunicable Disease Risk Factors Survey 2019. [homepage on the Internet] Seattle: WHO NCD Microdata Repository; 2021. [cited 2024 Jun 11] Available from: https://ghdx.healthdata.org/record/bhutan-steps-noncommunicable-disease-risk-factors-survey-2019.
Pelzom D, Isaakidis P, Oo MM, Gurung MS, Yangchen P. Alarming prevalence and clustering of modifiable noncommunicable disease risk factors among adults in Bhutan: a nationwide cross-sectional community survey. BMC Public Health 2017;17:1-11.
Afroza U, Abrar AK, Nowar A, Akhtar J, Mamun MAA, Sobhan SMM, et al. Salt intake estimation from urine samples in south asian population: scoping review. Nutrients 2023;15.
Usui I. Common metabolic features of hypertension and type 2 diabetes. Hypertens Res 2023;46:1227-33.
Zoccali C, Mallamaci F, Adamczak M, de Oliveira RB, Massy ZA, Sarafidis P, et al. Cardiovascular complications in chronic kidney disease: a review from the european renal and cardiovascular medicine working group of the european renal association. Cardiovasc Res 2023;119:2017-32.
Ghimire K, Mishra SR, Satheesh G, Neupane D, Sharma A, Panda R, et al. Salt intake and salt-reduction strategies in South Asia: from evidence to action. J Clin Hypertens 2021;23:1815-29.
WHO. Sodium Reduction. [homepage on the Internet] Geneva: WHO; 2023. [cited 2024 June 11]. Available from: https://www.who.int/news-room/fact-sheets/detail/salt-reduction.
WHO. Action plan for the prevention and control of noncommunicable diseases in South-East Asia, 2013–2020: extended to 2030. [homepage on the Internet] Geneva: WHO; 2022. [cited 2024 Jun 6]. Available from: https://www.who.int/publications/i/item/sea-ncd-89.
Ndubuisi NE. Noncommunicable diseases prevention in low-and middle-income countries: an overview of health in all policies (HiAP). Inquiry 2021;58:0046958020927885.
WHO. Healthy diet. [homepage on the Internet] Geneva: WHO; 2020 [cited 2024 Jun 6]. Available from: https://www.who.int/news-room/fact-sheets/detail/healthy-diet.
Xu X, Zeng L, Jha V, Cobb LK, Shibuya K, Appel LJ, et al. Potassium-enriched salt substitutes: a review of recommendations in clinical management guidelines. Hypertens 2024;81:400-14.
Sun N, Jiang Y, Wang H, Yuan Y, Cheng W, Han Q, et al. Survey on sodium and potassium intake in patients with hypertension in China. J Clin Hypertens (Greenwich). 2021;23:1957-64.
Kim BS, Yu M-Y, Shin J. Effect of low sodium and high potassium diet on lowering blood pressure and cardiovascular events. Clin Hypertens 2024;30:2.
Tan HL, Tan TC, Easa AM. The use of salt substitutes to replace sodium chloride in food products: a review. Int J Food Sci Technol 2022;57:6997-7007.
Walker JC, Dando R. Sodium replacement with kcl and msg: attitudes, perception and acceptance in reduced salt soups. Foods 2023;12:2063.
Cepanec K, Vugrinec S, Cvetković T, Ranilović J. Potassium chloride-based salt substitutes: a critical review with a focus on the patent literature. Compr Rev Food Sci Food Saf 2017;16:881-94.
Greer RC, Marklund M, Anderson CA, Cobb LK, Dalcin AT, Henry M, et al. Potassium-enriched salt substitutes as a means to lower blood pressure: benefits and risks. Hypertens 2020;75:266-74.
Dunteman AN, McKenzie EN, Yang Y, Lee Y, Lee SY. Compendium of sodium reduction strategies in foods: A scoping review. Compr Rev Food Sci Food Saf 2022;21:1300-35.
van Buren L, Dötsch-Klerk M, Seewi G, Newson RS. Dietary impact of adding potassium chloride to foods as a sodium reduction technique. Nutrients 2016;8:235.
Chupeerach C, Cho EM, Suttisansanee U, Chamchan R, Khemthong C, On-nom N. Reducing calories, fat, saturated fat and sodium in myanmar recipes: effect on consumer acceptance. NFS J 2021;25:51-5.
Meilgaard MC, Carr BT, Civille GV. Sensory evaluation techniques: Boca Raton: CRC Press; 1999.
Campbell AP. Dash eating plan: an eating pattern for diabetes management. Diabetes Spectr 2017;30:76-81.
Abdel-Moemin AR. Consumer satisfaction and nutrient profile of reformulated dry soups. Agricultura 2014;11:27-34.
Nurmilah S, Cahyana Y, Utama GL, Aït-Kaddour A. Strategies to reduce salt content and its effect on food characteristics and acceptance: a review. Foods 2022;11:3120.
Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Mäkinen S, Pihlanto A, et al. Effect of salt reduction on consumer acceptance and sensory quality of food. Foods 2017;6:103.
Cruz AG, Faria JA, Pollonio MA, Bolini HM, Celeghini RM, Granato D, et al. Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends Food Sci Technol 2011;22:276-91.
Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, et al. Sodium reduction in foods: challenges and strategies for technical solutions. J Food Sci 2023;88:885-900.
Sinopoli DA, Lawless HT. Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method. J Food Sci 2012;77:S319-22.
Halton TL, Hu FB. The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. Am Coll Nutr 2004;23:373-85.
Chang KT, Lampe JW, Schwarz Y, Breymeyer KL, Noar KA, Song X, et al. Low glycemic load experimental diet more satiating than high glycemic load diet. Nutr Cancer 2012;64:666-73.
Benelam B. Satiation, satiety and their effects on eating behaviour. Nutr Bull 2009;34:126-73.
Tremblay A, Bellisle F. Nutrients, satiety, and control of energy intake. Appl Physiol Nutr Metab 2015;40:971-9.
Warrilow A, Mellor D, McKune A, Pumpa K. Dietary fat, fibre, satiation, and satiety—a systematic review of acute studies. Eur J Clin Nutr 2019;73:333-44.
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.