Health labelling can influence taste perception and use of table salt for reduced-sodium products

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Public Health Nutrition

• Publication date

  2012-03-08

• Fields of study

  Medicine

• Identifiers
  DOI 10.1017/S136898001200064XPMID 22397811PMCID PMC10271340
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effects of health labels on expected and actual taste perception of soup

  2012cited by this paper
• An efficient methodology for assessing attention to and effect of nutrition information displayed front-of-pack

  2011cited by this paper
• The influence of sodium on liking and consumption of salty food.

  2011cited by this paper
• Expecting yoghurt drinks to taste sweet or pleasant increases liking.

  2011cited by this paper
• Actual use of a front-of-pack nutrition logo in the supermarket: consumers’ motives in food choice

  2010cited by this paper
• Consumer knowledge and attitudes to salt intake and labelled salt information.

  2009influential reference
• A Front-of-Pack Nutrition Logo: A Quantitative and Qualitative Process Evaluation in the Netherlands

  2009cited by this paper
• Front-of-pack nutrition labelling: testing effectiveness of different nutrition labelling formats front-of-pack in four European countries.

  2008cited by this paper
• The effect of a surface coating of table salt of varying grain size on perceived saltiness and liking for paté

  2007cited by this paper
• Cognitive modulation of olfactory processing.

  2005cited by this paper
• Australian consumers are sceptical about but influenced by claims about fat on food labels

  2005cited by this paper
• Nutrition and related claims used on packaged Australian foods--implications for regulation.

  2003cited by this paper
• How do consumers use nutrition label information

  2002cited by this paper
• The actual, but not labelled, fat content of a soup preload alters short-term appetite in healthy men.

  2001cited by this paper
• Evaluation of food choice behavior : development and validation of health and taste attitude scales

  2001cited by this paper
• Consumers' concerns about food and health in Australia and New Zealand.

  2000cited by this paper
• Sensory Evaluation of Food

  1999cited by this paper
• Expectation, liking and purchase behaviour under economical constraint

  1998cited by this paper
• Acceptance testing.

  1998cited by this paper
• The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread.

  1994cited by this paper
• Consumer expectations and their role in food acceptance

  1994cited by this paper
• The effect of manipulation of salt pot hole size on table salt use

  1990cited by this paper
• Limited compensation by table salt for reduced salt within a meal.

  1989cited by this paper
• Failure to compensate decreased dietary sodium with increased table salt usage.

  1987cited by this paper
• The Human Preference for Excess Salt

  1987cited by this paper

• The impact of Nutri-Score on elderly consumers’ perceptions

  2026cites this paper
• Comparative effects of salt substitutes on blood pressure, cardiovascular events and mortality: a systematic review and network meta-analysis

  2026cites this paper
• Smell the Label: Odors Influence Label Perception and Their Neural Processing

  2025cites this paper
• High‐Moisture Extrusion in Plant‐Based Meat: Challenges and Emerging Trends

  2025cites this paper
• Effects of Reduced‐Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior

  2025cites this paper
• The Role of Sugar Sources and Locality Claims on Front-of-Package Labels: Effects on Perceptions and Purchase Intentions Among University Students in Türkiye

  2025cites this paper
• Evaluating cognitive penetrability of perception across the senses

  2024cites this paper
• The effect of nutrition labels on lunch buffet consumption: a real-life experiment

  2024cites this paper
• Multisensory contextual cues and information affect plant-based food choices and taste perception

  2024cites this paper
• Consumers’ Attitudes towards Differentiated Agricultural Products: The Case of Reduced-Salt Green Table Olives

  2024cites this paper
• The Potential Effectiveness of Nutrient Declarations and Nutrition and Health Claims for Improving Population Diets.

  2024cites this paper
• The Potential Effectiveness of Front-of-Pack Nutrition Labeling for Improving Population Diets.

  2024cites this paper
• Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups

  2023cites this paper
• Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry.

  2023cites this paper
• Prevalence and determinants of adult consumer use and comprehension of food labels in sub-Saharan Africa: a systematic review and meta-analysis.

  2023cites this paper
• Adding salt to foods and hazards of microvascular, cerebrovascular and cardiovascular diseases

  2023cites this paper
• Taste It! 7-Day Exposure to a Protein-Enriched Milk Drink Increases Its Smell, Taste, and Flavor Familiarity and Facilitates Acquisition of Taste Familiarity of a Novel Protein Drink

  2023cites this paper
• Understanding knowledge, attitudes and behaviours related to dietary sodium intake in a multi-ethnic population in Singapore

  2023cites this paper
• An evaluation of the healthier dining programme effects on university student and staff choices in Singapore: A cluster-randomized trial

  2022cites this paper
• Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study

  2022cites this paper
• What makes foods and flavours fit? Consumer perception of (un)usual product combinations

  2022cites this paper
• Nutrition claims influence expectations about food attributes, attenuate activity in reward‐associated brain regions during tasting, but do not impact pleasantness

  2022cites this paper
• Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review

  2022cites this paper
• Implementation of non-pharmacological interventions for the treatment of hypertension in primary care: a narrative review of effectiveness, cost-effectiveness, barriers, and facilitators

  2022cites this paper
• The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers' liking for sliced raw fish (sashimi).

  2022cites this paper
• How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer

  2022cites this paper
• The effect of the nutri-score label on consumer’s attitudes, taste perception and purchase intention: An experimental pilot study

  2021cites this paper
• Addition of a visual cue to rice increases perceived flavour intensity but not liking.

  2021cites this paper
• Can “Functional Sweetener” Context Increase Liking for Cookies Formulated with Alternative Sweeteners?

  2021cites this paper
• The halo effect of biofortification claims on taste inference and purchase intention

  2021cites this paper
• A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations

  2021influential citation
• Preference and perception of low-sodium burger

  2021cites this paper
• An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

  2020cites this paper
• Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

  2020cites this paper
• The effect of implicit and explicit extrinsic cues on hedonic and sensory expectations in the context of beer

  2020cites this paper
• Using consumption and reward simulations to increase the appeal of plant-based foods.

  2020cites this paper
• Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)

  2020cites this paper
• The Effect of an Evaluative Label on Consumer Perception of Cheeses in Hungary

  2020influential citation
• Understanding Desire for Food and Drink: A Grounded-Cognition Approach

  2020cites this paper
• Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation

  2020cites this paper
• Selected Predictors of the Importance Attached to Salt Content Information on the Food Packaging (a Study among Polish Consumers)

  2020cites this paper
• Consumer effects of front-of-package nutrition labeling: an interdisciplinary meta-analysis

  2019cites this paper
• Hungering for the past: Nostalgic food labels increase purchase intentions and actual consumption.

  2019cites this paper
• Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content

  2019cites this paper
• A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.

  2019cites this paper
• Sugar labeling: How numerical information of sugar content influences healthiness and tastiness expectations

  2019cites this paper
• Salt reduction without consumer awareness using a sensory threshold approach: a case study in meat products

  2019cites this paper
• Consumer effects of front-of-package nutrition labeling: an interdisciplinary meta-analysis

  2019cites this paper
• [This manuscript was accepted for publication in Appetite]

  2019cites this paper
• Grounding desire: The role of consumption and reward simulations in eating and drinking behaviour

  2019cites this paper
• Sustainability Descriptive Labels on Farmed Salmon: Do Young Educated Consumers Like It More?

  2018cites this paper
• Physical activity-equivalent label reduces consumption of discretionary snack foods

  2018cites this paper
• Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

  2018cites this paper
• Challenges with implementation of nutrition interventions aimed at non-communicable diseases among black urban South Africans

  2018cites this paper
• Applying a Consumer Behavior Lens to Salt Reduction Initiatives

  2017cites this paper
• It’s in the eye of the beholder: selective attention to drink properties during tasting influences brain activation in gustatory and reward regions

  2017cites this paper
• Effect of Additional Information on Consumer Acceptance: An Example with Pomegranate Juice and Green Tea Blends

  2017cites this paper
• Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

  2017cites this paper
• Effect of 25% Sodium Reduction on Sales of a Top-Selling Bread in Remote Indigenous Australian Community Stores: A Controlled Intervention Trial

  2017influential citation
• Influence of Dietary Salt Knowledge, Perceptions, and Beliefs on Consumption Choices after Stroke in Uganda.

  2017cites this paper
• Health Interest Modulates Brain Reward Responses to a Perceived Low-Caloric Beverage in Females

  2017cites this paper
• Randomization to Randomization Probability: Estimating Treatment Effects Under Actual Conditions of Use

  2017cites this paper
• The Role of Simulations in Consumer Experiences and Behavior: Insights from the Grounded Cognition Theory of Desire

  2017cites this paper
• Effects of front-of-pack social norm messages on food choice and liking

  2017cites this paper
• Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data

  2017cites this paper
• Salt reduction: Moving from consumer awareness to action

  2016cites this paper
• Sensory profile variation of pomegranate seeds and pomegranate juice : tea beverages flavor and acceptance

  2016cites this paper
• Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations.

  2016cites this paper
• Foods, Nutrients and Food Ingredients with Authorised EU Health Claims : Volume 3

  2016cites this paper
• Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life.

  2016cites this paper
• Taste and smell words form an affectively loaded and emotionally flexible part of the English lexicon

  2016cites this paper
• The role of cognitive, sensory and nutrient interactions in satiation and satiety : considering consumers

  2016cites this paper
• Sodium reduction challenges and facilitators in breads and processed poultry products: an industry perspective

  2016cites this paper
• A Modelling Approach to Estimate the Impact of Sodium Reduction in Soups on Cardiovascular Health in the Netherlands

  2015influential citation
• Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial.

  2015cites this paper
• Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day

  2015cites this paper
• Shifting Human Salty Taste Preference: Potential Opportunities and Challenges in Reducing Dietary Salt Intake of Americans

  2015cites this paper
• Salt intake in South Africa: a current perspective

  2015cites this paper
• The diverse effects of nutrition claims on highly and low tempting food products : healthiness as a USP

  2015cites this paper
• Monitoring the reduction of sodium content of selected food items using label information in South Africa

  2015cites this paper
• Authorised EU health claim for foods with a low or reduced content of sodium

  2015cites this paper
• Dietary sodium, added salt, and serum sodium associations with growth and depression in the U.S. general population.

  2014cites this paper
• Report of an EU-US symposium on understanding nutrition-related consumer behavior: strategies to promote a lifetime of healthy food choices.

  2014cites this paper
• enhance-Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

  2014cites this paper
• Credence and the effect on consumer liking of food – A review

  2014cites this paper
• Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.

  2014cites this paper
• Memory processes in the development of reduced-salt foods.

  2014cites this paper
• Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children

  2014cites this paper
• Possible impact of the Tick Programme in New Zealand on selected nutrient intakes: tentative estimates and methodological complexities.

  2014cites this paper
• UNIVERSIDADE FEDERAL FLUMINENSE FACULDADE DE VETERINÁRIA HIGIENE VETERINÁRIA E PROCESSAMENTO TECNOLÓGICO DE PRODUTOS DE ORIGEM ANIMAL

  2014cites this paper
• Optimising beverages for satiety: the role of sensory characteristics, expectations and nutrient content

  2014cites this paper
• Background Report for BODE 3 Modelling on Estimating the Impact of the Tick Programme in New Zealand (a Heart Health Food Endorsement Programme)

  2014cites this paper
• Redução de sódio em alimentos: panorama atual e impactos tecnológicos, sensoriais e de saúde pública

  2014cites this paper
• Understanding flavour nutrient learning: the impact ofextinction and expectation

  2013cites this paper
• Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

  2013cites this paper
• Metaphysics of the tea ceremony: a randomized trial investigating the roles of intention and belief on mood while drinking tea.

  2013cites this paper
• A longitudinal comparison of two salt reduction strategies and acceptability of a low sodium food

  2013cites this paper
• Barriers for progress in salt reduction in the general population. An international study.

  2013cites this paper