scholarly journals Salt Content in Traditional and Nontraditional Breads in Yazd City, Iran, 2015-2016

2018 ◽  
Author(s):  
Seyedeh Mahdieh Namayandeh ◽  
Mohammad Hassan Lotfi ◽  
Vahid Jafari ◽  
Vali Dad ◽  
Javad Biabani ◽  
...  
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Dietary Factors ◽  
Dietary Salt ◽  
Cross Sectional ◽  
High Salt Intake ◽  
Increased Risk ◽  
Standard Level ◽  
The Mean ◽  
Yazd City

Background: Cardiovascular diseases (CVDs) are the leading cause of premature death in the 21st century. Dietary factors, such as high salt intake, are related to increased risk of CVDs{Akpolat, 2009 #21}. One of the main sources of dietary salt is bread. On the other hand, salt content is a quality indicator of bread. Therefore, this study was conducted to evaluate the salt content in a variety of consumed breads in Yazd city, Iran. Methods: This study was a cross sectional research conducted in Yazd. The list of the bakeries obtained from their industry office. Ten percent of about 600 bakeries in Yazd (62 bakeries; 2 samples in each bakery) were selected using simple random sampling based on sample frame of ID number of each bakery. Finally, 9 types of bread included in this study. Sodium content was measured using flame photometer method. Salt content in breads was reported in each 100 g bread. Results: It was found that Nan-Taftoon Tanuri is the most popular bread among traditional breads in Yazd (45.2%). It had significantly more salt than Nan-Fantezi and Nan-Sangak (P < 0.02). Also, Nan-Sangak had the least salt among traditional breads. However, the mean salt of traditional breads was more than the standard level (1g salt/100g bread (P < 0.0001). Conclusion: The current study showed that the mean salt content of traditional breads was significantly more than the standard level. Furthermore, Nan-TaftoonTanuri had significantly more salt than others, such as Nan-Fantezi and Nan-Sangak.

scholarly journals A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan

2016 ◽  
Vol 8 (4) ◽  
pp. 169 ◽  
Author(s):  
Fatema M. Abu Hussain ◽  
Hamed R. Takruri
Keyword(s):  
Risk Factors ◽  
Salt Intake ◽  
Salt Content ◽  
Premature Death ◽  
Sodium Content ◽  
Dietary Factors ◽  
Noncommunicable Diseases ◽  
Dietary Salt ◽  
High Salt Intake ◽  
Fresh Bread

<p>Noncommunicable diseases, including cardiovascular diseases are the leading cause of premature death in the 21st century. Dietary factors such as high salt intake constitute the main risk factors. Bread is considered as one of the most important sources of dietary salt. The objectives of this study were to determine the sodium content of the main types of bread that are marketed in Amman, and to evaluate the bakers’ adherence to the Jordanian specifications. Sixty eight bread samples of seven types of bread were collected from 13 different bakeries distributed in Amman. Bread samples were dried, ashed and the sodium content was directly determined by using flame photometry method. The average salt content of the analyzed bread samples was 1.19±0.21 g salt/100 g of fresh bread, ranging between 0.42 g/100 g for white Arabic bread and 2.06±0.19 for <em>shrak</em> bread. Approximately half of bread samples have met the Jordanian specifications. It is concluded that salt content of bread varies widely in Jordan and that bread types such as <em>shrak</em> and <em>mashrouh</em> breads contain high amount of salt. The Jordanian specification of the salt content of bread should be applied to all breed types. Also, it should be reduced gradually to a lower limit.</p>

scholarly journals The Contribution of Preschool Meals to the Diet of Finnish Preschoolers

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1531 ◽  
Author(s):  
Liisa Korkalo ◽  
Kaija Nissinen ◽  
Essi Skaffari ◽  
Henna Vepsäläinen ◽  
Reetta Lehto ◽  
...  
Keyword(s):  
Dietary Habits ◽  
Salt Intake ◽  
Age Groups ◽  
Food Services ◽  
Food Record ◽  
Cross Sectional ◽  
Added Sugar ◽  
High Salt Intake ◽  
Education And Care ◽  
The Mean

Preschool meals may influence the formation of children’s dietary habits and health. We assessed the contribution of preschool meals to the diet of Finnish children. We used food record data from the cross-sectional DAGIS survey and selected recording days which included all three meals (breakfast, lunch, afternoon snack) at preschool. We analyzed the diet of three- to four-year-olds (n = 324) and five- to six-year-olds (n = 233). Preschool meals accounted for 54% of the weekday’s energy intake in both age groups, and provided ≥60% of total fiber, polyunsaturated fatty acids, and vitamins D and E. More than 60% of fish dishes but only one third of total daily fresh fruit were consumed at preschool. The mean (SD) percentages of energy from protein and fat at preschool were 17% (3%) and 30% (7%) in the younger and 17% (3%) and 31% (6%) in the older age group, respectively. The mean proportions of energy from added sugar at preschool were below 5% in both age groups. On average, salt intake exceeded recommendations and 60% of salt came from preschool food. Tackling high salt intake should be a future goal of guidance for early childhood education and care food services.

scholarly journals Salt content in bread in Spain, 2014

2018 ◽  
Author(s):  
Napoleón Pérez Farinós
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Autonomous Communities ◽  
Chloride Determination ◽  
Significant Difference ◽  
Excess Salt Intake ◽  
The Mean ◽  
Total Sodium

Introduction: Excess salt intake is associated to the risk of high blood pressure and cardiovascular disease. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread.Objective: To quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008.Methods: This Cross-sectional study was conducted in Spain in 2014. 1,137 loaves of bread (barra, a Spanish style of bread, similar in shape to a baguette, baguettes and wholemeal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spain’s Autonomous Communities. Salt content (g/100 g bread) was analysed by determining total sodium. In one subsample, 2014 mean salt content was compared to previous data of 2008 salt content (chloride determination).Results: The mean salt content was 2.08 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barra- and baguette-type breads (2.09 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g (SD: 0.42) in 2014 and 1.63 g (SD: 0.37) in 2008. This was not a significant difference (p=0.428).Conclusions: The amount of salt in common bread in Spain remains stable from 2008.

scholarly journals Test of the hypothesis that eating high-salt food leads to obesity by stimulating sugar-solution consumption

2020 ◽  
Author(s):  
Genevieve Alexandria Bell ◽  
Hillary Ellis ◽  
Michael Tordoff
Keyword(s):  
Body Weight ◽  
Mouse Model ◽  
Energy Intake ◽  
Salt Intake ◽  
Salt Content ◽  
High Salt ◽  
Sugar Solution ◽  
Dietary Salt ◽  
Salt Diet ◽  
High Salt Intake

High salt intake has been linked to obesity in humans and rodents, although the direction of causation and underlying mechanisms are unclear. One hypothesis suggests that consuming salt stimulates thirst, which is assuaged by drinking sugar-sweetened beverages, leading to excess energy intake and thus obesity. We attempted to test this hypothesis using a mouse model. Adult male C57BL/6J mice ate semi-synthetic diets with either low (0.56 g Na+/kg diet) or high (5.62 g Na+/kg diet) salt content for 8 weeks. Half the mice fed each diet could drink water; the other half could drink both water and a 16% sucrose solution. Mice fed the high-salt diet with water to drink ingested ~25% more water than did those fed the low-salt diet with water to drink, demonstrating that salt stimulated thirst. However, there was no influence of dietary salt on water or sucrose intake in the groups with access to both water and sucrose. This was probably because sucrose intakes were near-maximal in both groups; mice apparently do not require salt to encourage them to drink sucrose. Dietary salt level had no effect on body weight. Relative to mice that drank only water, those that drank sucrose had a net increase in energy intake but, surprisingly, gained less body weight, perhaps because they consumed too little protein to thrive. In sum, our results do not support the hypothesis that salt increases sugar-sweetened beverage consumption, leading to obesity; however, the simple mouse model used here may not provide a competent test of this hypothesis.

Measured sodium excretion is associated with CKD progression: results from the KNOW-CKD study

2020 ◽  
Author(s):  
Minjung Kang ◽  
Eunjeong Kang ◽  
Hyunjin Ryu ◽  
Yeji Hong ◽  
Seung Seok Han ◽  
...  
Keyword(s):  
Salt Intake ◽  
High Salt ◽  
Uncontrolled Hypertension ◽  
Renal Outcome ◽  
Study Endpoint ◽  
Dietary Salt ◽  
Ckd Progression ◽  
Dietary Salt Intake ◽  
High Salt Intake ◽  
Increased Risk

Abstract Background Diet is a modifiable factor of chronic kidney disease (CKD) progression. However, the effect of dietary salt intake on CKD progression remains unclear. Therefore, we analyzed the effect of dietary salt intake on renal outcome in Korean patients with CKD. Methods We measured 24-h urinary sodium (Na) excretion as a marker of dietary salt intake in the prospective, multi-center, longitudinal KoreaN cohort study for Outcome in patients With CKD (KNOW-CKD). Data were analyzed from CKD patients at Stages G3a to G5 (n = 1254). We investigated the association between dietary salt intake and CKD progression. Patients were divided into four quartiles of dietary salt intake, which was assessed using measured 24-h urinary Na excretion. The study endpoint was composite renal outcome, which was defined as either halving the estimated glomerular filtration rate or developing end-stage renal disease. Results During a median (interquartile range) follow-up of 4.3 (2.8–5.8) years, 480 (38.7%) patients developed the composite renal event. Compared with the reference group (Q2, urinary Na excretion: 104.2 ≤ Na excretion &lt; 145.1 mEq/day), the highest quartile of measured 24-h urinary Na excretion was associated with risk of composite renal outcome [Q4, urinary Na excretion ≥192.9 mEq/day, hazard ratio 1.8 (95% confidence interval 1.12–2.88); P = 0.015] in a multivariable hazards model. Subgroup analyses showed that high-salt intake was particularly associated with a higher risk of composite renal outcome in women, in patients &lt;60 years of age, in those with uncontrolled hypertension and in those with obesity. Conclusions High salt intake was associated with increased risk of progression in CKD.

High dietary salt intake increases carotid blood pressure and wave reflection in normotensive healthy young men

2011 ◽  
Vol 110 (2) ◽  
pp. 468-471 ◽  
Author(s):  
Mirian J. Starmans-Kool ◽  
Alice V. Stanton ◽  
Yun Y. Xu ◽  
Simon A. McG Thom ◽  
Kim H. Parker ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Cardiovascular Disease ◽  
Body Weight ◽  
Wave Reflection ◽  
Salt Intake ◽  
High Salt ◽  
Dietary Salt ◽  
Dietary Salt Intake ◽  
High Salt Intake ◽  
Increased Risk

Dietary salt intake is associated with high brachial blood pressure (BP) and increased risk of cardiovascular disease. We investigated whether changes in dietary salt intake are associated with changes in central BP and wave reflection in healthy volunteers. Ten healthy normotensive male volunteers (22–40 yr) participated in a 6-wk double-blind randomized crossover study to compare a low-dietary salt intake (60–80 mmol sodium/day) with a high-salt intake (low salt intake supplemented with 128 mmol sodium/day) on central BP and wave reflection. Brachial and carotid BP, carotid blood flow velocity, forward (Pf) and backward (Pb) pressure, wave intensity, body weight, and urinary electrolyte excretion were measured at the end of each crossover period. High salt intake significantly increased carotid systolic BP [98 (SD 11) vs. 91 mmHg (SD 13), P < 0.01] and increased wave reflection [ratio of backward to forward pressure (Pb/Pf) 0.13 (SD 0.02) vs. 0.11 (SD 0.03), P = 0.04] despite only small effects on brachial BP [114 (SD 9) vs. 112 mmHg (SD 6), P = 0.1]. Urinary sodium excretion and body weight were also increased following high salt intake. High salt intake disproportionately increases central BP compared with brachial BP as a result of enhanced wave reflection. These effects may contribute to the adverse effect of high dietary salt intake on the risk of cardiovascular disease.

scholarly journals Knowledge, Attitude and Practice towards Dietary Salt Intake among Nurses Working in a Cardiac Hospital in Bangladesh Sciences

2019 ◽  
Vol 12 (1) ◽  
pp. 53-58
Author(s):  
Rajib Mondal ◽  
Rajib Chandra Sarker ◽  
Rumana Sayrin ◽  
Rubya Afrin ◽  
Khurshid Zaman ◽  
...  
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Cross Sectional Study ◽  
Good Knowledge ◽  
Dietary Salt ◽  
Cross Sectional ◽  
Dietary Salt Intake ◽  
Related Data ◽  
Attitude And Practice ◽  
Knowledge Attitude And Practice

Background: Noticeable proportion of Bangladeshi population including health professionals is habituated with excessive salt intake although having a good knowledge and attitude. There is no related data regarding salt intake practice among nurses in Bangladesh. The aim of this study was to assess the knowledge, attitude and practice towards dietary salt intake among the nurses working in a selected cardiac hospital. Methods: A cross-sectional study was conducted among 211 nurses working in National Heart Foundation Hospital and Research Institute (NHFHRI), Dhaka. The NHFHRI was selected purposively and all of the nurses were targeted to recruit. Modified WHO Salt Module of STEPS Questionnaire was used for data collection. Results: All of them believed that too much salt in diet could cause serious health problems, and majority (76.8%) had average knowledge regarding the health effects of excess salt intake. More than eighty percent (83.4%) believed that lowering the salt in diet is very important and about two-third (62.6%) used to consume salt just the right amount. Almost half (49.3%) of the nurses were used to add extra salt during their meal and three-quarter (76.8%) were used to take high salt content processed food. The median of extra salt intake among the always users (n=52) was found 2.5 g per day. Conclusion: In spite of having good knowledge and positive attitude towards dietary salt intake, the added salt intake behavior was noteworthy among the nurses working in NHFHRI. Cardiovasc. j. 2019; 12(1): 53-58

scholarly journals Current Knowledge and Behavior towards Salt Reduction among Hong Kong Citizens: A Cross–Sectional Survey

2021 ◽  
Vol 18 (18) ◽  
pp. 9572
Author(s):  
Jasmine Cheung ◽  
Deborah Neyle ◽  
Peggy Pik Kei Chow
Keyword(s):  
Hong Kong ◽  
Salt Intake ◽  
Current Knowledge ◽  
Salt Content ◽  
World Health ◽  
Dietary Salt ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Dietary Salt Intake

Excessive dietary salt intake is prevalent in the Hong Kong community. Over the last decade, the Hong Kong Special Administrative Region Government has been actively promoting community participation to reduce salt intake. The aim of this study was to investigate the current knowledge levels and behaviors relating to dietary salt intake among Hong Kong adults. This cross-sectional survey involved 426 adults in Hong Kong. The findings of this study identified areas of knowledge deficit in the recommended upper limit of daily salt intake for an adult set by World Health Organization (n = 295, 69.2%) indicated a lack of awareness that the overconsumption of salt could cause coronary heart disease (n = 233, 54.7%). Disengagement with salt reduction behavior, such as rarely/never checking the sodium or salt content listed on the food label (n = 252, 59.2%) and rarely/never purchasing food labelled with low salt or no salt content (n = 292, 68.9%), was reported. Excessive salt intake in dietary habits remains an under-recognized non-communicable disease threat by Hong Kong citizens, indicating ineffective responsive risk communication. There is a need to refine existing salt reduction initiatives to aid in making appropriate decisions regarding dietary salt intake among Hong Kong citizens.

scholarly journals Knowledge of Salt intake and Blood Pressure Control among Hypertensive Patients in a Tertiary Hospital

2019 ◽  
Vol 2 (1) ◽  
pp. 14-18
Author(s):  
A O Adeagbo ◽  
O E Omosanya ◽  
A O Ayodapo ◽  
O T Elegbede ◽  
O M Shabi
Keyword(s):  
Blood Pressure ◽  
Blood Pressure Control ◽  
Salt Intake ◽  
Daily Intake ◽  
Pressure Control ◽  
High Salt ◽  
Dietary Salt ◽  
Cross Sectional ◽  
Hypertensive Patients ◽  
High Salt Intake

As the prevalence of hypertension increases in adult Nigerians, achieving target blood pressure (BP) control has become an important management challenge. High salt intake is an important risk factor for hypertension and its high intake prevents adequate BP control. This study aims to explore the knowledge of salt intake and blood pressure control among hypertensive patients. Data were collected from a cross-sectional sample involving 564 adult hypertensive patients that were followed for at least 3 months prior to recruitment to this study. Data collection comprised interviewer-administered structured questionnaires about demographics, knowledge and practices related to salt, followed by measurement of blood pressure. A majority (92.9%) of the respondents knew that eating too much salt could affect health and less than one-half (40.1%) actually knew that not more than one teaspoon of salt should be consumed daily. Nearly all respondents (516) knew high BP to be a possible consequence of high salt intake. Among those that took a lot of salty food, 87.7% and 78.5% had high systolic BP and diastolic BP respectively. Although the majority of respondents were knowledgeable about the adverse effects of salt, few knew the daily intake recommended value. The higher the dietary salt intake, the higher the chances of having poor BP control. Increased knowledge about recommended salt intake and individual guidance could be important for reducing salt intake in hypertensive patients.

scholarly journals Estimation of Salt Intake and its Relation to Knowledge and Attitude Regarding the Dangers of High Salt Intake Among an Urban Omani Population

2021 ◽  
Author(s):  
Muhammad M Shaikh ◽  
Ali HZ Alkhayari ◽  
Qusay AK Alabdulsalam ◽  
Khamis AlHashmi ◽  
Sunil K Nadar
Keyword(s):  
Urban Population ◽  
Salt Intake ◽  
High Salt ◽  
Dietary Salt ◽  
Cross Sectional ◽  
Dietary Salt Intake ◽  
Attitudes And Practices ◽  
Salt Consumption ◽  
Knowledge And Attitudes ◽  
High Salt Intake

Objectives: High salt consumption is a major risk factor for hypertension. Studies have shown dietary salt intake to be high in many parts of the world. The aim of this study was to assess the daily salt consumption by the urban population in Oman and to assess their knowledge and attitudes towards dietary salt. Methods: This was a cross-sectional questionnaire-based study conducted between September to December 2017 in Muscat. We used previously validated questionnaires to assess salt intake and the knowledge and attitudes to salt intake. Results: 345 responses were received out of 500 distributed questionnaires (response rate 69%) of which 300 responses (27.88 + 7.9 years, 53.3% male) were included for analysis. 94% of the participants agreed that lowering salt in diet is important and nearly half the participants said that they were taking measures to reduce salt intake. However, the median salt intake was high at 10.5(7.3-15.1) gm salt/day. 90% of those questioned consume more than the maximum recommended amount of salt per day. Salt intake was significantly higher in females and older age group (>40 years of age), There did not appear to be any correlation between awareness of the dangers of salt intake and the amount consumed. Conclusion: The salt intake in our sampled population in Oman is high and does not depend on knowledge. Strategies should be designed to reduce salt intake by health education and increasing knowledge about complications of high salt intake among the urban population. Keywords: dietaray sodium chloride; knowledge attitudes and practices.

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