A study into chefs' smoking behavior and the effect thereof on the amount of salt in restaurant dishes

Eating too much salt increases the risk of high blood pressure and cardiovascular disease. Restaurant dishes contain more salt as compared to home-prepared foods. Because of a lower taste sensitivity of smokers and a suspected high prevalence of smoking among restaurant chefs, it is hypothesized that smoking plays a role in the high salt content of restaurant dishes. A questionnaire and interviews were used to gain insight in the prevalence of- and motives for smoking among chefs (in training). An observational study design in which (smoking and non-smoking) chefs in training (n58) were asked to season a bouillon with salt to their own taste was used to investigate the effect of smoking on 1) the amount of salt added as determined by salt weighing and chemical analysis and 2) chefs' salt perception determined by structured sensory evaluation. Results showed 33% of the respondents (n344) to smoke, which exceeds the prevalence of smoking among a comparable subgroup of the Dutch population (25,5%). Among the most mentioned reasons to smoke are: against stress (in the workplace) and as a moment of rest. No effect of smoking on taste perception could be observed, but we did observe a trend towards a higher sodium concentration of the bouillon seasoned by smoking chefs. In summary, this study indicates a high prevalence of smoking among chefs. Work pressure seems to play an important role in this. We could not find support for our hypothesis that the chefs' smoking behavior could explain the high salt content of restaurant dishes.