Table 1 Percentage reduction of salt intake in food items by incorporation of umami substance
References | Food items | Salt alternatives | Salt reduction rate (%) | NHNS food group | Assumed salt reduction rate in the study (%) | Assumed market share of low-sodium products (%) |
|---|---|---|---|---|---|---|
JPA 01–304860 [31] | Salt composition | MSG, inosinate | 22–43 | Seasoning salt | 22–43 | 9.2 |
JPA 58–198269 [32] | Salt composition | MSG, inosinate, guanylate | 30 | |||
JPA 2006–141226 [33] | Liquid seasoning | MSG | 40–49 | Soy sauce | 40–61 | 28.7 |
Ishida 2011 [34] | Soy sauce | MSG, inosinate, guanylate | 60 | |||
JPA 09–275930 [35] | Soy sauce | MSG, inosinate, guanylate | 61 | |||
Ishida 2011 [34] | Miso paste | MSG, inosinate, guanylate | 15 | Miso paste | 15–35 | 12.4 |
JPA5523618 [36] | Low-salt bean miso | Glutamine acid | 35 | |||
Chi 1992 [37] | Chicken broth | MSG | 11 | Other seasonings | 11–40 | 4.1 |
Manabe 2008 [38] | Japanese clear soup | Dried bonito (Rich in inosinate) | 15 | |||
Goh 2011 [39] | Japanese clear soup | Soy sauce (Rich in glutamates) | 15 | |||
Huynh 2016 [40] | Tomato sauce | Fish sauce (Rich in glutamates) | 16 | |||
Kremer 2009 [41] | Tomato soup | Soy sauce (Rich in glutamates) | 17–33 | |||
Ogasawara 2016 [42] | Mentsuyu (Japanese noodle soup) | Dried bonito (Rich in inosinate) | 20 | |||
Wang 2019 [25] | Chicken soup | MSG | 20 | |||
Leong 2015 [43] | Mee soto broth | MSG | 22 | |||
Jinap 2016 [44] | Spicy soup | MSG | 32.5 | |||
Carter 2011 [45] | Chicken broth | CDG | 38 | |||
Ball 2002 [46] | Pumpkin soup | CDG | 40 | |||
Yamaguchi 1984 [21] | Japanese clear soup | MSG | 40 | |||
Roininen 1996 [47] | Minestrone; leek and potato soup | MSG, inosinate, guanylate | 40 | |||
Rodrigues 2014 [48] | Garlic and salt | MSG | 50 | Spices and other | 50 | 4.1 |
JPA 59–118038 [49] | Processed meat and fish | MSG, inosinate | 30–40 | Processed fish (including salted fish, canned fish, fish boiled in soy sauce and fish sausage) | 30–50 | 3.5 |
de Quadros 2015 [50] | Fish burgers (minced fish) | MSG | 50 | |||
Wooward 2003 [51] | Sausage | CDG | 17 | Ham and sausage | 17–75 | 0.3 |
JPA 59–118038 [49] | Processed meat and fish | MSG, inosinate | 30–40 | |||
dos Santos 2014 [52] | Sausages | MSG | 75 | |||
Miller 2014 [53] | Minced beef | Mushrooms (Rich in glutamates) | 25 | Beef | 25 | 0.3 |
JPA60-153751 [54] | Pickled vegetable | MSG | 55 | Pickled vegetable | 55 | 0.3 |
Rodrigues 2014 [55] | Mozzarella cheese | MSG | 54 | Cheese | 54–100 | 0.4 |
da Silva 2014 [56] | Cream cheese | MSG | up to 100 | |||
de Souza 2014 [57] | Butter | MSG | up to 100 | Butter | 100 | 0.0 |
Goncalves 2017 [58] | Margarine | MSG | 33 | Margarine | 33 | 0.0 |
Kongsta 2020 [24] | Potato chips | MSG | 30 | Other confectionery | 30–57 | 0.3 |
Buechler 2020 [23] | Chips and rice puffs | MSG, inosinate, guanylate | 57 |