the entire amount of sodium was extractable from standard pizza crusts. Regarding chewing times, significant differences (one-way ANOVA, p < 0.05) were identified between 5 s and 15 s, 30 s, or 60 s, between 10 s and 30 s or 60 s, and between 15 s and 60 s (Fig. 1). Although the amount of extracted sodium increased, for each chewing time, none of the differences between two directly successive chewing times (i.e. 5 s vs. 10 s) was significant