Development of Local Food Recipes Reduced Sodium

Abstract

  Excessive sodium consumption is a major risk factor for non-communicable diseases, particularly hypertension, which increases the likelihood of developing kidney disease, heart disease, and cardiovascular conditions. Reducing sodium intake can effectively lower the risk of these diseases. This study aimed to develop 10 low-sodium local dishes from Satuek District, Buriram Province. The sample group consisted of 75 general residents of Satuek District. Descriptive statistics were used to compare sodium content and satisfaction levels between the regular recipes and the low-sodium versions, using a Dependent paired t-test for statistical analysis. The results showed that the low-sodium recipes had a significantly reduced sodium content, with an average reduction of 64.41% (p < 0.05). Meanwhile, there were no statistically significant differences in energy, protein, fat, sugar, and dietary fiber contents. The average satisfaction scores were above 7.00, indicating consumer acceptance. This study concludes that sodium reduction in local dishes is achievable through seasoning adjustments, reduced use of processed ingredients, and the application of specific cooking techniques that preserve texture, color, aroma, and taste. These findings align with the World Health Organization’s recommendation to reduce sodium intake by more than 30% to promote better health. Long-term follow-up is recommended to evaluate the sustainability of this approach.