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Salt content in bread in Spain, 2014.
Napoleón Pérez Farinós1, Sara Santos Sanz, M ª Ángeles Dal Re
1Agencia Española de Consumo, Seguridad Alimentaria y Nutrición. nperezf@msssi.es.
Nutricion Hospitalaria
|July 6, 2018
Summary
The salt content in Spanish bread remained stable between 2008 and 2014, with an average of 1.64 g/100 g. This finding is crucial for monitoring dietary salt intake and cardiovascular disease risk.
Area of Science:
- Nutrition Science
- Public Health
- Food Chemistry
Background:
- Excessive salt intake is a significant risk factor for cardiovascular diseases.
- Bread is a major contributor to dietary salt intake in Spain.
- Monitoring salt content in bread is essential for public health initiatives.
Purpose of the Study:
- To quantify the salt content in various types of bread sold in Spain in 2014.
- To compare the 2014 salt content data with previously collected data from 2008.
Main Methods:
- A cross-sectional study involving the purchase of 1,137 loaves of bread across Spain in 2014.
- Analysis of salt content (g/100 g) through sodium determination, with chloride determination used for subsamples and comparison to 2008 data.
Main Results:
- The mean salt content in bread in 2014 was 2.08 g/100 g (SD: 0.32).
- Salt content was similar across barra, baguette, and wholemeal breads.
- Mean salt content determined by chloride analysis was 1.64 g/100 g in 2014, showing no significant difference from 1.63 g/100 g in 2008 (p = 0.428).
Conclusions:
- The salt content of common bread in Spain has remained stable between 2008 and 2014.
- This stability suggests ongoing challenges in reducing salt levels in bread despite public health concerns.
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