The impacts of salt reduction strategies on technological characteristics of wheat bread: a review

2021 ◽  
Author(s):  
Mitra Pashaei ◽  
Leila Zare ◽  
Elham Khalili Sadrabad ◽  
Amin Hosseini Sharif Abad ◽  
Neda Mollakhalili-Meybodi ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Salt Reduction ◽  
Technological Characteristics ◽  
Reduction Strategies

scholarly journals Cost-effectiveness analysis of population salt reduction interventions to prevent cardiovascular disease in Cameroon: mathematical modelling study

BMJ Open ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. e041346
Author(s):  
Leopold Ndemnge Aminde ◽  
Linda Cobiac ◽  
J. Lennert Veerman
Keyword(s):  
Cost Effectiveness ◽  
Mass Media ◽  
Sodium Salt ◽  
Education Programme ◽  
School Education ◽  
Salt Reduction ◽  
Low Sodium ◽  
Salt Substitute ◽  
Reduction Strategies ◽  
The Cost

BackgroundReducing dietary sodium (salt) intake has been proposed as a population-wide strategy to reduce blood pressure and cardiovascular disease (CVD). The cost-effectiveness of such strategies has hitherto not been investigated in Cameroon.MethodsA multicohort multistate life table Markov model was used to evaluate the cost-effectiveness of three population salt reduction strategies: mass media campaign, school-based salt education programme and low-sodium salt substitute. A healthcare system perspective was considered and adults alive in 2016 were simulated over the life course. Outcomes were changes in disease incidence, mortality, health-adjusted life years (HALYs), healthcare costs and incremental cost-effectiveness ratios (ICERs) over the lifetime. Probabilistic sensitivity analysis was used to quantify uncertainty.ResultsOver the life span of the cohort of adults alive in Cameroon in 2016, substantial numbers of new CVD events could be prevented, with over 10 000, 79 000 and 84 000 CVD deaths that could be averted from mass media, school education programme and salt substitute interventions, respectively. Population health gains over the lifetime were 46 700 HALYs, 348 800 HALYs and 368 400 HALYs for the mass media, school education programme and salt substitute interventions, respectively. ICERs showed that all interventions were dominant, with probabilities of being cost-saving of 84% for the school education programme, 89% for the mass media campaign and 99% for the low sodium salt substitute. Results were largely robust in sensitivity analysis.ConclusionAll the salt reduction strategies evaluated were highly cost-effective with very high probabilities of being cost-saving. Salt reduction in Cameroon has the potential to save many lives and offers good value for money.

scholarly journals Evaluation of salt content in school meals

2015 ◽  
Vol 28 (2) ◽  
pp. 165-174 ◽  
Author(s):  
Cláudia Alexandra Colaço Lourenço Viegas ◽  
Jorge Torgal ◽  
Pedro Graça ◽  
Maria do Rosário Oliveira Martins
Keyword(s):  
High School Students ◽  
Salt Intake ◽  
Eating Habits ◽  
Salt Content ◽  
Food Samples ◽  
Mean Value ◽  
School Meals ◽  
School Students ◽  
Salt Reduction ◽  
Reduction Strategies

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

2019 ◽  
Vol 301 ◽  
pp. 125252 ◽  
Author(s):  
Fiorella Sinesio ◽  
Antonio Raffo ◽  
Marina Peparaio ◽  
Elisabetta Moneta ◽  
Eleonora Saggia Civitelli ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties ◽  
Consumer Perception ◽  
Wheat Bread ◽  
Sodium Reduction ◽  
Reduction Strategies

Effect of salt reduction on quality and acceptability of durum wheat bread

2019 ◽  
Vol 289 ◽  
pp. 575-581 ◽  
Author(s):  
Antonella Pasqualone ◽  
Francesco Caponio ◽  
Maria Ambrogina Pagani ◽  
Carmine Summo ◽  
Vito Michele Paradiso
Keyword(s):  
Durum Wheat ◽  
Wheat Bread ◽  
Salt Reduction

scholarly journals Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

2015 ◽  
Vol 19 (6) ◽  
pp. 976-982 ◽  
Author(s):  
Lorena Saavedra-Garcia ◽  
Vanessa Sosa-Zevallos ◽  
Francisco Diez-Canseco ◽  
J Jaime Miranda ◽  
Antonio Bernabe-Ortiz
Keyword(s):  
Cardiovascular Health ◽  
Phase 1 ◽  
Salt Content ◽  
Phase 2 ◽  
Post Intervention ◽  
Salt Reduction ◽  
Taste Test ◽  
Reduction Strategies ◽  
Quasi Experimental ◽  
Two Phases

AbstractObjectivesTo explore salt content in bread and to evaluate the feasibility of reducing salt contained in ‘pan francés’ bread.DesignThe study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in ‘pan francés’ bread without detection by consumers. In Phase 2, a quasi-experimental, pre–post intervention study assessed the effects of the introduction of low-salt bread on bakery sales.SettingA municipal bakery in Miraflores, Lima, Peru.SubjectsSixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2.ResultsOn average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (sd 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P=0·82) and 20 % (P=0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of ‘pan francés’ (P=0·70) or other types of bread (P=0·36). Results were consistent when using different statistical techniques.ConclusionsThe introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population’s cardiovascular health.

scholarly journals Systematic Review on International Salt Reduction Policy in Restaurants

2020 ◽  
Vol 17 (24) ◽  
pp. 9570
Author(s):  
Jingmin Ding ◽  
Yuewen Sun ◽  
Yuan Li ◽  
Jing He ◽  
Harriet Sinclair ◽  
...  
Keyword(s):  
Salt Intake ◽  
Early Stage ◽  
Grey Literature ◽  
Population Level ◽  
Long Term Effects ◽  
Menu Labeling ◽  
Salt Reduction ◽  
Reduction Strategies ◽  
Scientific Papers ◽  
Common Strategy

As the catering sector has increasingly contributed to population-level salt intake, many countries have begun developing salt-reduction strategies for restaurants. This paper aims to provide an overview of global salt reduction policies in restaurants. Scientific papers and website materials were systematically searched from Web of Science, Science Direct, and PubMed, as well as official websites of government departments and organizations. A total of 78 full-text papers and grey literature works were included. From 58 countries and regions, 62 independent policies were identified, 27 of which were mandatory (3 with fines). The most common strategy was menu labeling, which was a component of 40 policies. Target setting (n = 23) and reformulation (n = 13) of dishes were also widely implemented. Other salt-reduction strategies included education campaign, chef training, toolkits delivery, table salt removal, media campaign, and government assistance such as free nutrition analysis and toolkits distribution. Most policies focused on chain restaurants. Evaluations of these policies were limited and showed inconsistent results, and more time is needed to demonstrate the clear long-term effects. Attention has been paid to salt reduction in restaurants around the world but is still at its early stage. The feasibility and effectiveness of the strategies need to be further explored.

Applicability of salt reduction strategies in pizza crust

2016 ◽  
Vol 192 ◽  
pp. 1116-1123 ◽  
Author(s):  
Eva Mueller ◽  
Peter Koehler ◽  
Katharina Anne Scherf
Keyword(s):  
Salt Reduction ◽  
Reduction Strategies
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