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Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions

Goffe, L.; Wrieden, W.; Penn, L.; Hillier-Brown, F.; Lake, A.; Araujo-Soares, V.; Summerbell, C.; White, M.; Adamson, A.; Adams, J.

Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions Thumbnail


Authors

L. Goffe

W. Wrieden

L. Penn

F. Hillier-Brown

A. Lake

V. Araujo-Soares

M. White

A. Adamson

J. Adams



Contributors

Frances Hillier-Brown frances.hillier-brown@durham.ac.uk
Other

Abstract

Objectives To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving. Design Four laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving. Setting Controlled, laboratory, conditions. Participants A quota-based convenience sample of 10 participants (five women) aged 18–59 years. Main Outcome Measures Amount of salt delivered by salt shakers. Results Across all trials, the 17 holed shaker delivered a mean (SD) of 7.86g (4.54) per trial, whilst the five holed shaker delivered 2.65g (1.22). The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker. There was a significant difference in salt delivered between the five and 17 holed salt shakers when time spent shaking, amount of salt in the shaker and participant were all kept constant (p<0.001). This difference was robust to variations in the starting weight of shakers, time spent shaking and participant shaking (ps

Citation

Goffe, L., Wrieden, W., Penn, L., Hillier-Brown, F., Lake, A., Araujo-Soares, V., …Adams, J. (2016). Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions. PLoS ONE, 11(9), Article e0163093. https://doi.org/10.1371/journal.pone.0163093

Journal Article Type Article
Acceptance Date Sep 9, 2016
Online Publication Date Sep 26, 2016
Publication Date Sep 26, 2016
Deposit Date Oct 4, 2016
Publicly Available Date Oct 11, 2016
Journal PLoS ONE
Publisher Public Library of Science
Peer Reviewed Peer Reviewed
Volume 11
Issue 9
Article Number e0163093
DOI https://doi.org/10.1371/journal.pone.0163093

Files

Published Journal Article (755 Kb)
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Publisher Licence URL
http://creativecommons.org/licenses/by/4.0/

Copyright Statement
© 2016 Goffe et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.





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