Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Responses to Salt Stress02:02

Responses to Salt Stress

13.8K
Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
13.8K
Determining the pH of Salt Solutions04:08

Determining the pH of Salt Solutions

45.7K
The pH of a salt solution is determined by its component anions and cations. Salts that contain pH-neutral anions and the hydronium ion-producing cations form a solution with a pH less than 7. For example, in ammonium nitrate (NH4NO3) solution, NO3− ions do not react with water whereas NH4+ ions produce the hydronium ions resulting in the acidic solution.  In contrast, salts that contain pH-neutral cations and the hydroxide ion-producing anions form a solution with a pH greater than 7. For...
45.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

High prevalence of vitamin D deficiency among school-age children in Tunisia: a first national cross-sectional study.

Scientific reports·2026
Same author

Malnutrition Among Children Under Five in Djibouti: A Composite Index of Anthropometric Failure Analysis from the 2023 Multisectoral Survey.

Nutrients·2026
Same author

Prevalence and Predictors of Anemia and Iron Deficiency in Children Aged 6 to 12 Years in Tunisia: A Nationwide Cross-Sectional Study.

Nutrients·2025
Same author

A Review on the Multidisciplinary Approach for Cancer Management in the Eastern Mediterranean Region: A Focus on Nutritional, Lifestyle and Supportive Care.

International journal of environmental research and public health·2025
Same author

Development of a Transcultural Social Ethical and Integrated Care Model, for Dependent and Older People Populations at Risk of Exclusion in the Mediterranean Sea Basin (TEC-MED): A Research Protocol.

International journal of integrated care·2024
Same author

Skipping breakfast is associated to inadequate nutrient intakes among Tunisian children: a cross-sectional study.

Frontiers in pediatrics·2024

Related Experiment Video

Updated: Nov 18, 2025

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.
08:27

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.

Published on: November 30, 2022

4.8K

A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without

Jalila El Ati1, Radhouene Doggui1, Myriam El Ati-Hellal2

  • 1INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia.

International Journal of Environmental Research and Public Health
|February 11, 2021
PubMed
Summary

Tunisian bread salt content was reduced by 35% over three years without consumer detection. This salt reduction strategy is vital for public health to combat hypertension.

Keywords:
Bizerte cityTunisiapilot experimentsalt reductionsaltiness perception

More Related Videos

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

18.0K
Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

5.1K

Related Experiment Videos

Last Updated: Nov 18, 2025

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.
08:27

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.

Published on: November 30, 2022

4.8K
Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
09:17

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

18.0K
Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

5.1K

Area of Science:

  • Public Health Nutrition
  • Food Science
  • Dietary Salt Reduction

Background:

  • Bread is a staple food in Tunisia, contributing significantly to dietary salt intake.
  • High salt consumption is a leading cause of hypertension and mortality in Tunisia.
  • A pilot study was initiated in Bizerte to address salt reduction in bread.

Purpose of the Study:

  • To evaluate the feasibility and impact of a gradual salt reduction program in bread.
  • To assess consumer acceptance of reduced-salt bread.
  • To provide data supporting national salt reduction strategies.

Main Methods:

  • Salt content analysis in bread samples using the Volhard titration method.
  • Statistical analysis of salt concentration changes over time using one-way ANOVA.
  • Monitoring consumer detection of salt reduction.

Main Results:

  • A 35% reduction in bread salt content was achieved over three years.
  • Salt concentration decreased from 1.7 ± 0.2 g/100 g to 1.1 ± 0.1 g/100 g (p < 0.0001).
  • Consumers did not detect the gradual reduction in salt levels.

Conclusions:

  • Gradual salt reduction in bread is an effective strategy to lower population salt intake.
  • This approach can be implemented without compromising consumer acceptance.
  • Salt reduction initiatives, coupled with lifestyle education, are crucial for managing hypertension in Tunisia.