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首页> 美国卫生研究院文献>Nutrients >A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties Sensory Characteristics and Metabolic Effects
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A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties Sensory Characteristics and Metabolic Effects

机译：用海水制备的较低的钠钠披萨代替盐：营养性质感官特征和代谢效应

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Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). The nutritional characteristics and the chemical profile of the SWP and StP were assessed by chemical analyses and the use of Food Composition Tables. Twelve healthy volunteers were recruited for a Randomized Controlled Trial, with the consumption of one StP and one SWP using a balanced crossover design. The satiating power and palatability of the two pizzas were tested by the administration of Visual Analogue Scales. Serum glucose, insulin and sodium were measured every 30 min and 3 h urines were collected after each meal. SWP contained nearly 50% less NaCl and a larger amount of micronutrients compared with StP. No significant differences were detected between the two pizzas with regard to satiating power, pleasantness and glycemic and insulinemic response. However, a significant difference was found in the urine volume collected over the 3 h after the two meals (194 mL after StP vs. 292 mL after SWP, p = 0.018) and in the 3 h sodium balance (+1.6 g after StP vs. +0.5 g after SWP, p = 0.002). Conclusions: SWP appears to be a food with favourable nutritional characteristics, very good acceptability and healthy metabolic properties: these results warrant confirmation by a larger intervention trial.
机译：海水富含矿物质，可能有助于赋予食品的良好适应性，青睐利用较少量的盐，公认的心血管预防措施。该研究的目的是探讨用海水（SWP）制备的典型Neapolitan披萨的营养性质，感官特征和代谢效果代替普通盐，与标准的传统比萨饼（STP）相比。通过化学分析和使用食品组成表来评估SWP和STP的营养特性和化学曲线。招募了十二个健康的志愿者，用于随机对照试验，使用平衡的交叉设计消耗一个STP和一个SWP。通过施用视觉模拟尺度来测试两种比萨饼的饱和功率和适口性。每隔30分钟测量血清葡萄糖，胰岛素和钠，每餐后收集3小时尿。与STP相比，SWP含有近50％的NaCl和更大量的微量营养素。两种比萨饼之间没有显着差异，关于饱结的权力，愉快，血糖和胰岛素抗反应。然而，在两餐后3小时内收集的尿量（SWP后的STP，P = 0.018之后的292mL之后，在SWP，P = 0.018之后的292mL之后）和3小时钠平衡（STP vs之后的+1.6g）中，发现了显着差异。SWP后+0.5g，p = 0.002）。结论：SWP似乎是一种具有良好营养特征的食物，可接受性和健康的代谢特性非常好：这些结果是通过更大的干预审判进行确认。

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