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Salt in bread in Europe: potential benefits of reduction.

Bread is widely considered to be the foodstuff that provides the most dietary salt to the diet. As such, it is one of the key public health targets for a salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and an alternative approach i... Full description

Journal Title: Nutrition reviews Vol.70(11), pp.666-678
Main Author: Quilez, Joan
Other Authors: Salas-Salvado, Jordi
Format: Electronic Article Electronic Article
Language: English
Subjects:
Created: November 2012
ID: E-ISSN: 1753-4887 ; DOI: 1753-4887 ; DOI: 10.1111/j.1753-4887.2012.00540.x
Link: http://search.proquest.com/docview/1125243625/?pq-origsite=primo
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title: Salt in bread in Europe: potential benefits of reduction.
format: Article
creator:
  • Quilez, Joan
  • Salas-Salvado, Jordi
subjects:
  • Animals–Analysis
  • Bread–Etiology
  • Cardiovascular Diseases–Prevention & Control
  • Diet, Sodium-Restricted–Etiology
  • Europe–Prevention & Control
  • Health Policy–Administration & Dosage
  • Humans–Administration & Dosage
  • Hypertension–Adverse Effects
  • Nutrition Policy–Adverse Effects
  • Potassium, Dietary–Adverse Effects
  • Public Health–Adverse Effects
  • Sodium Chloride, Dietary–Adverse Effects
  • Potassium, Dietary
  • Sodium Chloride, Dietary
ispartof: Nutrition reviews, Vol.70(11), pp.666-678
description: Bread is widely considered to be the foodstuff that provides the most dietary salt to the diet. As such, it is one of the key public health targets for a salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and an 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 it tends to be more successful in breads with more naturally flavorful taste. The present review was conducted to examine salt intake in Europe and the health problems associated with its excessive consumption; particular focus is placed on the salt content of bread and the effects of its possible reduction and/or correction. The beneficial effects of such changes are highlighted by way of a theoretical calculation in baguette-type wheat bread. European legislation in the field of nutrition and health claims allows the positive aspects of such salt reduction and replacement methods to be stated. doi: 10.1111/j.1753-4887.2012.00540.x
language: eng
source:
identifier: E-ISSN: 1753-4887 ; DOI: 1753-4887 ; DOI: 10.1111/j.1753-4887.2012.00540.x
fulltext: fulltext
issn:
  • 17534887
  • 1753-4887
url: Link


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titleSalt in bread in Europe: potential benefits of reduction.
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subjectAnimals–Analysis ; Bread–Etiology ; Cardiovascular Diseases–Prevention & Control ; Diet, Sodium-Restricted–Etiology ; Europe–Prevention & Control ; Health Policy–Administration & Dosage ; Humans–Administration & Dosage ; Hypertension–Adverse Effects ; Nutrition Policy–Adverse Effects ; Potassium, Dietary–Adverse Effects ; Public Health–Adverse Effects ; Sodium Chloride, Dietary–Adverse Effects ; Potassium, Dietary ; Sodium Chloride, Dietary
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descriptionBread is widely considered to be the foodstuff that provides the most dietary salt to the diet. As such, it is one of the key public health targets for a salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and an 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 it tends to be more successful in breads with more naturally flavorful taste. The present review was conducted to examine salt intake in Europe and the health problems associated with its excessive consumption; particular focus is placed on the salt content of bread and the effects of its possible reduction and/or correction. The beneficial effects of such changes are highlighted by way of a theoretical calculation in baguette-type wheat bread. European legislation in the field of nutrition and health claims allows the positive aspects of such salt reduction and replacement methods to be stated. doi: 10.1111/j.1753-4887.2012.00540.x
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