Salt (sodium chloride) content of retail samples of Nigerian white bread: implications for the daily salt intake of normotensive and hypertensive adults (original) (raw)
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Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique
Public Health Nutrition, 2014
ObjectiveThe Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo.DesignA cross-sectional study of the Na content of white bread available for sale at twenty-five bakeries and markets in Mozambique. Flame photometry was used to quantify the Na content of the bread. The percentage of samples meeting manufacturer Na targets from South Africa and six countries from other regions, selected as benchmarks, was computed.SettingMaputo, Mozambique.SubjectsThree loaves of white bread from each selected bakery/market.ResultsThe mean Na content of bread was 450·3 mg/100 g (range: 254·9–638·3 mg/100 g), with no significant differences between bakeries and traditional markets. Most samples (88 %) did not meet the reg...
Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region
Eastern Mediterranean Health Journal, 2018
Background: Hypertension is the most important cardiovascular risk factor in the World Health Organization (WHO) Eastern Mediterranean Region. Excessive salt and sodium intake is directly related to hypertension, and its reduction is a priority of WHO. Bread is the leading staple food in the Region; therefore, reducing the amount of salt added to bread could be an effective measure for reducing salt intake. Aim: The study sought to determine the levels of sodium and salt in locally produced staple bread from 8 countries in the Region. Methods: Bread samples were collected randomly from bakeries located in the capital cities of the selected countries. The samples were analysed for sodium content using atomic absorption spectroscopy. Results: The mean salt content of breads varied from 4.28 g/kg in Jordan to 12.41 g/kg in Tunisia. The mean salt and sodium content in bread for all countries was 7.63 (SD 3.12) and 3.0 (SD 1.23) g/kg, respectively. The contribution of bread to daily salt intake varied considerably between countries, ranging from 1.3 g (12.5%) in Jordan to 3.7 g (33.5%) in Tunisia. Conclusion: Interventions to reduce population salt intake should target reduction of salt in bread in all countries. The amount of salt added to bread should be standardized and relevant legislation developed to guide bakers. Setting an upper limit for salt content in flat bread (pita or Arabic bread) at 0.5% is strongly recommended. However, salt levels at ≤ 1% would be appropriate for other kind of breads.
A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
Foods
A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value wi...
Sodium chloride composition of commercial white bread in Morocco
Eastern Mediterranean Health Journal
Teneur en chlorure de sodium du pain blanc commercial au Maroc RÉSUMÉ La présente étude visait à évaluer la quantité de sel qu'apporte la consommation de pain dans l'alimentation quotidienne et à la comparer aux doses recommandées. La concentration d'ions chlorure a été mesurée à l'aide de la méthode de Mohr pour quantifier de façon indirecte le sel ajouté dans les échantillons de pain provenant de 80 boulangeries professionnelles à Casablanca (Maroc). Les résultats ont montré que la quantité moyenne de sel ajouté dans la confection du pain blanc est de 17,42 ± 1,28 g/kg. Ceci représente un apport journalier de 8 à 9 grammes de sel provenant uniquement de la consommation du pain et dépasse toutes les recommandations. La haute teneur en sel du pain blanc pourrait être un facteur qui contribue à la forte consommation de sodium au Maroc, surtout quand nous savons que le pain est un aliment de base dans le pays. Toutes les politiques et initiatives visant à réduire la consommation de sodium devraient cibler le pain comme outil stratégique pour réduire l'apport en sel.
Hrana U Zdravlju I Bolesti, 2013
Medical studies demonstrated that controlling blood pressure could reduce the risks of cardiovascular disease. The relationship between daily diet, intake of salt and blood pressure has been well established and since bread is the main foodstuffs in population diet, especially in our country, the determination of sodium content of bread is of high priority and warrants further investigation. The sodium content was determined using Atomic Absorption Spectrophotometry (AAS) following wet digestion of the samples with concentrated hidrocloric and nitric acids. By applying a scoring system trained sensory evaluators assessed the expression of taste in samples. The results of present study unfortunately showed that content of sodium in whole wheat bread in the market in two of three investigated municipalities (Bijeljina, Zvornik and East Sarajevo) is much greater compared with contents in other parts of the world. As we do not have assessment of daily sodium intake and on basic of result from this investigation we could conclude that sodium intake in Bosnia and Herzegovina is greater than that recomended by the World Health Organization (WHO). This means that population of investigated municipalities, which consumes whole wheat bread daily could be at a risk of cardiovascular diseases.
EVALUATION OF SODIUM CONCENTRATION IN DIFFERENT BREAD TYPES IN SULAIMANYAH PROVINCE, IRAQI KURDISTAN
Sodium content in bread is increasing the attention of public health. This study was conducted to evaluate the concentration of Na in different types of bread consumed by Kurdistan society. Fifty bread samples demonstrating consumed types were collected at seven different locations in Sulaimanyah province, Iraqi Kurdistan. Their Na concentration was determined using ICP-MS. Sodium content differed from 698.8±138.37 to 1129.3±198.41 mg 100g-1 with an average of 964.41±273.74 mg 100g-1 of white bread. The results of current work, unfortunately, indicated that content of Na in white wheat bread in the market in five bread types of seven selected locations is much higher associated with contents in other parts of the world. As we do not have the estimation of daily sodium intake and on basis of result from this study and standard level of 300g per-capita, we could achieve that sodium intake in Sulaimanyah province is more than that recommended by the World Health Organization (WHO). This means that the population of the studied province, which consumes white wheat bread daily, might be at risk of cardiovascular and hypertension diseases.
Study to investigate the concentration of sodium in bread for some Baghdad bakeries
Background: Cardiovascular disease is the leading cause of premature death due to dietary factors such as high salt intake. Bread is one of the most important sources, as it causes high blood pressure. Objective: The aim of this study is to establish the approved controls and standards for adding sodium to three types of bread. Materials and methods: The sodium concentration in the samples mentioned in this study was calculated; using a dedicated sodium concentration kit, produced by Agappe Diagnostics Switzerland Sodium is estimated by colorimetric method based on modified Maruna and Trinders method. Sodium and proteins are precipitated together by Magnesium Uranyl acetate as Uranyl Magnesium Sodium acetate salt. Excess of Uranyl salt reacts with potassium ferrocynide to produce a brownish color. The intensity of the color is inversely proportional to the sodium concentration in the specimen and is measured photometrically at 530 nm. Results: The maximum value of Sodium Concentration for white bread was in AlShaeb Region (3.546gm), while the maximum value of the Sodium Concentration for the Barley Bread type was in the Alghazalia region (3.516gm) and Mahmudiyah region (3.494gm) .The maximum value for the Sodium Concentration was for the third type, which is the local Bread in the Hittin district (3.630gm) and Alssadr City region (3.603gm).and the a minimum value of the Sodium Concentration for white bread was in Abu Ghareeb region (3.097gm) and Alsaydia region (3.136gm), while the a minimum value of the Sodium Concentration for the Barley Bread type was in the Abu Ghareeb region (3.091gm) , Palestine Str. (3.132gm), Dura region (3.182gm) And Karrada region (3.187gm) and the a minimum value of the Sodium Concentration for Local Bread was in Dura region (3.182gm) , Palestine Str. (3.185gm) and Abu Ghareeb region (3.206gm). Conclusion: The results of this study showed a more than doubled concentration of sodium in bread the reason is due to the lack of clear controls and standards that define and obligate bakeries to add sodium in specific quantities according to these standards. When Baghdad governorate was divided into north, south, and east and west, as well as when it was divided into two parts, Karkh and Rusafa, it was found that there was no significant difference between Baghdad districts due to the varying levels of sodium concentration in these areas.
Should bread be targeted as a vector to reduce sodium intake in Morocco?
Background: High blood pressure is a serious public health problem in Morocco; the national survey of cardiovascular risk factors in Morocco found a prevalence of 33.6% of people with high blood pressure (HBP) with a higher prevalence among women, also, the World Health Organization estimated the prevalence of HBP in 2008 at 41.2%. Our study aimed to evaluate the amount of salt provided by the consumption of bread, since it is a staple food, in daily food intake and compare it to the recommendations. This study aims to raise awareness about salt consumption and its impact in causing high blood pressure. Methods: We used the MOHR method to quantify sodium in bread samples from 80 professional bakeries in Casablanca. Results: Results showed that the average amount of salt used in the preparation of bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. Conclusion: We can only recommend using it ...
Salt Content in Traditional and Nontraditional Breads in Yazd City, Iran, 2015-2016
2018
Background: Cardiovascular diseases (CVDs) are the leading cause of premature death in the 21st century. Dietary factors, such as high salt intake, are related to increased risk of CVDs{Akpolat, 2009 #21}. One of the main sources of dietary salt is bread. On the other hand, salt content is a quality indicator of bread. Therefore, this study was conducted to evaluate the salt content in a variety of consumed breads in Yazd city, Iran. Methods: This study was a cross sectional research conducted in Yazd. The list of the bakeries obtained from their industry office. Ten percent of about 600 bakeries in Yazd (62 bakeries; 2 samples in each bakery) were selected using simple random sampling based on sample frame of ID number of each bakery. Finally, 9 types of bread included in this study. Sodium content was measured using flame photometer method. Salt content in breads was reported in each 100 g bread. Results: It was found that Nan-Taftoon Tanuri is the most popular bread among traditi...
Journal of Food Science, 2008
The objectives of the present study were to measure the ideal salt concentration in French-type bread among Argentine consumers in a home-usage-test (HUT) considering income status and salt content of daily bread consumption as covariables, and to compare the ideal salt concentrations measured in a HUT and a central-location test (CLT). For the HUT, 420 consumers each received a sample of bread with a single salt concentration, and for the CLT, 100 consumers each received 7 samples with different salt concentrations. For each sample, consumers responded if they found the bread "not-salty-enough," "okay," or "too-salty." Neither income level nor salt content of daily bread influenced probability of rejection. The optimum sodium concentrations (milligrams per 100 g of bread dry basis) ± 95% confidence limits for the HUT and CLT were 980 ± 74 and 1157 ± 87, respectively. These values are substantially higher than 628, the mean sodium content of the bread sampled from the bakery shops where consumers bought their daily bread.