Salt intake and consumption of bread. A broad view of the situation in Spain
DOI:
https://doi.org/10.14306/renhyd.17.2.12Keywords:
Salt, bread, sodium, potassiumAbstract
The aim of this study is to review salt intake in Spain (9.6 d/day) and the health problems associated with its excessive consumption. Likewise, the role played by the salt content of bread, and its possible reduction and/or correction, will also be discussed. Finally, the beneficial effects of such changes are highlighted by way of a theoretical calculation in baguette-type wheat bread.
As bread is widely considered to be the foodstuff that provides most dietary salt to the diet (19%), it is one of the key public health targets for salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and alternative approach involves partial replacement with other, mainly potassium-based salts, which also counteract the effects of sodium. This replacement should be undertaken on the basis of criteria that maintain the product’s sensory profile and tends to be more successful in breads whit enhanced taste. European legislation in the field of nutrition and health claims allows the positive aspects of this reduction and replacement to be stated. The 30% reduction of salt in bread, viable from a technological point of view, would imply a reduction of 0.6 g in daily salt intake.
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