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A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of

Dieuwerke P Bolhuis1, Elisabeth H M Temme, Fari T Koeman

  • 1Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands.

The Journal of Nutrition
|November 4, 2011
PubMed
Summary

Reducing salt in bread by up to 52% did not impact consumption. Even a 67% reduction was acceptable when flavor was compensated, showing potential for lower sodium intake without affecting eating habits.

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Area of Science:

  • Nutrition Science
  • Food Science
  • Public Health

Background:

  • Bread is a significant source of dietary sodium chloride (NaCl).
  • Reducing salt content in bread is a potential strategy for lowering overall sodium intake.
  • Understanding the impact of salt reduction on consumption and compensatory intake is crucial.

Purpose of the Study:

  • To investigate the effects of gradual salt reduction in brown bread on consumption.
  • To assess if flavor compensation (using KCl and yeast extract) mitigates reduced consumption.
  • To determine if participants compensate for lower sodium in bread through sandwich filling choices.

Main Methods:

  • 116 participants consumed buffet-style breakfasts for 4 weeks.
  • Three groups received: control (regular salt), gradually reduced salt, or gradually reduced and flavor-compensated salt bread.
  • Salt content was reduced weekly by up to 67% in the experimental groups.

Main Results:

  • Salt reduction up to 52% did not significantly alter bread consumption.
  • A 67% salt reduction led to lower consumption, but this was not observed in the flavor-compensated group.
  • No significant sodium intake compensation was observed through sandwich filling choices across groups.

Conclusions:

  • Salt reduction in bread by up to 52% is feasible without affecting consumption.
  • Flavor compensation allows for a 67% salt reduction without impacting bread intake.
  • These findings suggest that significant salt reduction in bread is a viable public health strategy to reduce population sodium intake.