Acceptance of salt reduction in bakery bread among Moroccan consumers

Background: The use of cooking salt (sodium chloride) for bread preparation is due to several important sensory and technological properties. Even considered as an essential micronutrient and a salty taste stimulus, a significant dietary sodium intake is positively correlated with high blood pressure levels and some heart diseases. Recently, Morocco has adopted a plan to reduce salt consumption aiming to reinforce the prevention of Non-Communicable Diseases (NCDs) and to contribute to the achievement of 2025 global voluntary targets, set by the Second International Conference on Nutrition (ICN2). Aims: The aim of the present study was to determine the acceptance of bakery bread with a different percentage reduction of salt by the Moroccan population. Subjects and Methods: Various percentages of salt reduction in experimental bread; 7%, 10%, 16%, 23%, 30%, and 53%, were tasted and compared with standard market bread by 201 individuals. “Just About Right” (JAR) and purchase scales were utilized to score the different sample bread. Results: Bread with 10% and 16% salt reduction were highly accepted by 76% and 79% of tasters, respectively. Based on the JAR score, these types of bread were considered as “just about right’ by 50% and 57% of the participants respectively. The best average score of purchase intent was obtained for salt content of 1.62g and 1.56g per 100g for a reduction of 10% and 16% respectively. Conclusions: The current adopted strategy allows a 16% sodium reduction while maintaining taste quality. Keywords: Sodium chloride, bread, salt reduction, Moroccan population.

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Abstract P406: Trend of Salt Consumption in Italy from 2009 to 2012

Circulation ◽

10.1161/circ.129.suppl_1.p406 ◽

2014 ◽

Vol 129 (suppl_1) ◽

Author(s):

Chiara Donfrancesco ◽

Pasquale Strazzullo ◽

Daniela Galeone ◽

Luigi Palmieri ◽

Cinzia Lo Noce ◽

...

Keyword(s):

Sodium Chloride ◽

Sodium Intake ◽

Adult Population ◽

Central Italy ◽

Salt Content ◽

Public Information ◽

Dietary Sodium ◽

Preventive Program ◽

Information Campaigns ◽

Sodium And Potassium

Background: Strategies aiming at reducing dietary sodium are being implemented in many countries based on evidence-based knowledge supporting their cost-effectiveness for reduction of cardiovascular and other chronic diseases. From 2009 to 2011 a Preventive Program of the Italian Ministry of Health has been implemented in Italy including the agreement with bread makers’ associations for the gradual reduction of the salt content in bread, public information campaigns, and the evaluation of population current dietary sodium intakes. This analyses aim to monitor dietary intake of sodium and potassium in representative samples of the Italian adult population before and after the Preventive Program. Methods: Data from random samples of persons aged 35-79 years and resident in Italian central regions were collected from October 2009 to September 2010 (299 men and 280 women) and from April to July 2012 (205 men and 210 women). Determinations of sodium and potassium were assessed in a centralized laboratory. Information on the consumption of high salt content food were collected through a questionnaire. Comparisons between mean levels and prevalences were performed using t-test and chi-squared test respectively. Results: In men, mean level of sodium chloride per day resulted 185 mmol (95% confidence interval: 177-193 mmol) in 2009-2010 samples and 161 mmol (152-169 mmol) in 2012 samples (p<0.0001). In women, mean level of sodium chloride per day resulted 144 mmol (138-151 mmol) and 125 mmol (117-132 mmol) respectively (p=0.0001). Among men, sodium chloride excretion was higher than 85 mmol (the WHO recommended upper level for sodium intake) in 97% in 2009-2010 samples and 91% in 2012 samples (p=0.0026); among women in 86% and 73% respectively (p=0.0002). Among men, 23% have declared in 2009- 2010 to eat bread without salt often, while 40% in 2012 (p<0.0001); in women 22% and 39% respectively (p=0.0001). No statistically significant differences were found between mean levels of potassium between samples collected in 2009- 2010 and samples of 2012. Conclusions: Presented data show that average daily sodium intake in central Italy is still largely higher than that recommended but a significant improvement of mean level of sodium intake and consumption of bread without salt resulted. This results fully justify and encourage the preventive initiatives for reduction of sodium intake and its monitoring in the general population.

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Abstract P352: Trend of Salt Consumption in Italy From 2008 to 2018: Preliminary Results of the Cuore Project

Circulation ◽

10.1161/circ.141.suppl_1.p352 ◽

2020 ◽

Vol 141 (Suppl_1) ◽

Author(s):

Chiara Donfrancesco ◽

Cinzia Lo Noce ◽

Ornella Russo ◽

Daniela Minutoli ◽

Anna Di Lonardo ◽

...

Keyword(s):

Sodium Chloride ◽

Confidence Interval ◽

Salt Intake ◽

Sodium Intake ◽

Action Plan ◽

Adult Population ◽

Salt Content ◽

Relative Reduction ◽

Salt Reduction ◽

Random Samples

Introduction: The WHO Global Action Plan for the Prevention of Non-Communicable Diseases (NCDs) recommends a 30% relative reduction in mean population intake of salt/sodium. To this end, the Italian Ministry of Health (MoH) has strengthened prevention and health promotion through the “Gaining health: making healthy choices easy” Programme and the National Preventive Plan (NPP) 2014-2019, with the collaboration of the Interdisciplinary Working group for Salt Reduction in Italy (GIRCSI). Hypothesis: Agreements between the MoH and the associations of artisan bakers and food industry companies were signed since 2009 to reduce the salt content in bread and in other food products. Within the NPP, initiatives as local inter-sectors agreements and information activities for the population and training for food sector operators are implemented. In order to estimate the habitual salt intake and its trend in the general adult population, national surveys, funded by the MoH-CCM, are conducted within the CUORE Project. Methods: Baseline salt intake by the use of 24h urine collections was assessed in 2008-2012 from random samples of persons aged 35-79 years, resident in all Italian 20 Regions. A new survey is ongoing (2018-2019) involving random samples of persons aged 35-74 years, resident in 10 Regions. Urinary sodium excretion is assayed by a central lab at Federico II University of Naples, subjected to strict quality controls. Comparisons are made considering, for both periods, the seven regions examined up to now in the ongoing survey and the age range of 35-74 years. Results: Within the 2018-2019 survey, mean level of sodium chloride per day in 673 men and 709 women was 161 mmol (95% confidence interval: 156-166 mmol) and 122 mmol (119-126 mmol) respectively, whereas in the 2008-2012 survey the corresponding mean levels in 642 men and 627 women was 183 mmol (95% confidence interval: 178-189 mmol) and 140 mmol (135-144 mmol), respectively. A sodium chloride intake level within the WHO recommended upper level of 85 mmol (or 5 grams of salt) per day was detected in 9% (6-11%) of men and 24% (20-27%) of women examined in 2018-2019 vs 5% (3-6%) of men and 16% (13-19%) of women examined in 2008-2012. Conclusions: These preliminary data show that the average habitual sodium intake in Italy is still largely higher than recommended but a significant reduction seems to occur. These results fully justify and encourage the ongoing preventive initiatives for reduction of sodium intake and its monitoring in the population.

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A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

Foods ◽

10.3390/foods7110181 ◽

2018 ◽

Vol 7 (11) ◽

pp. 181 ◽

Cited By ~ 5

Author(s):

Marina Carcea ◽

Valentina Narducci ◽

Valeria Turfani ◽

Altero Aguzzi

Keyword(s):

Sodium Chloride ◽

Salt Intake ◽

Sodium Intake ◽

Salt Content ◽

Nationwide Survey ◽

Chloride Content ◽

Mean Value ◽

Salt Reduction ◽

High Salt Content ◽

Very High

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value with a very high salt content (>2.0%) recorded for 3% of samples. As regards the industrial bread, an average content of 1.6% was found (SD, 0.3). In this group, most of the samples (56%) had a very high content between 2.0% and 2.5%, whereas 5% only had a content between 1.1% and 1.5%. Statistics on salt content are also reported for the different categories of bread.

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Estimation of salt intake, potassium intake and sodium-to-potassium ratio by 24-hour urinary excretion: an urban rural study in Sri Lanka

10.1101/2020.04.17.20068833 ◽

2020 ◽

Author(s):

R Jayatissa ◽

Y Yamori ◽

AH De Silva ◽

M Mori ◽

PC De Silva ◽

...

Keyword(s):

Blood Pressure ◽

Waist Circumference ◽

Sri Lanka ◽

Salt Intake ◽

Sodium Intake ◽

Dietary Sodium ◽

Sodium Potassium ◽

Salt Reduction ◽

Potassium Intake ◽

Salt Consumption

AbstractBackgroundSodium intakes of different populations around the world became of interest after a positive correlation was drawn between dietary sodium intake and prevalence of hypertension. Sri Lanka has adopted a salt reduction strategy to combat high blood pressure in the population with escalation of non-communicable diseases.ObjectiveTo measure intake of salt, potassium and sodium/potassium ratio of adults in urban and rural settings.DesignA community based study of 328 adults between 30-59 years, including equal numbers from urban and rural sectors. Weight, height and waist circumference were measured. Blood pressure was measured by a standardized automated measurement system and the mean of two readings was used for analysis. 24-hour urine was collected and measured for creatinine, sodium, potassium levels.ResultsMean daily salt consumption was 8.3g (95%CI:7.9,8.8), which is 1.6 times higher than WHO recommendation. Mean daily potassium intake was 1,265g (95%CI:1191.0,1339.3), which is 2.8 times lower and sodium/potassium ratio was 4.3 (95%CI:4.2,4.5), which is 7 times higher than WHO recommendation. Daily salt consumption was significantly higher in males (9.0g;95%CI:8.3,9.8) than females (7.7g;95%CI:7.2,8.2); rural (8.9g;95%CI:8.2-9.6,) than urban (7.7g;95%CI:7.2,8.3) with increasing body mass index (8.2g;95%CI:6.1,10.2 to 10.0g;95%CI:8.5,11.6). Systolic blood pressure was significantly positively correlated with high BMI and waist circumference.ConclusionsHigh salt consumption, low potassium intake and high sodium/potassium ratio was found in this population. This information can be used to set targets to reduce salt intake in the population. Need to create awareness to enhance the consumption of potassium rich food while reducing salt intake to minimize future NCD burden.

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Knowledge, perception, and practice related to sodium intake among Malaysian adults: findings from the Malaysian Community Salt Study (MyCoSS)

Journal of Health Population and Nutrition ◽

10.1186/s41043-021-00231-4 ◽

2021 ◽

Vol 40 (S1) ◽

Author(s):

Siew Man Cheong ◽

Rashidah Ambak ◽

Fatimah Othman ◽

Feng J. He ◽

Ruhaya Salleh ◽

...

Keyword(s):

Logistic Regression ◽

Regression Analysis ◽

Logistic Regression Analysis ◽

Sodium Intake ◽

Dietary Sodium ◽

Health Concern ◽

Sodium Reduction ◽

Salt Reduction ◽

Complex Sample ◽

Health Organization

Abstract Background Excessive intake of sodium is a major public health concern. Information on knowledge, perception, and practice (KPP) related to sodium intake in Malaysia is important for the development of an effective salt reduction strategy. This study aimed to investigate the KPP related to sodium intake among Malaysian adults and to determine associations between KPP and dietary sodium intake. Methods Data were obtained from Malaysian Community Salt Survey (MyCoSS) which is a nationally representative survey with proportionate stratified cluster sampling design. A pre-tested face-to-face questionnaire was used to collect information on socio-demographic background, and questions from the World Health Organization/Pan American Health Organization were adapted to assess the KPP related to sodium intake. Dietary sodium intake was determined using single 24-h urinary sodium excretion. Respondents were categorized into two categories: normal dietary sodium intake (< 2000 mg) and excessive dietary sodium intake (≥ 2000 mg). Out of 1440 respondents that were selected to participate, 1047 respondents completed the questionnaire and 798 of them provided valid urine samples. Factors associated with excessive dietary sodium intake were analyzed using complex sample logistic regression analysis. Results Majority of the respondents knew that excessive sodium intake could cause health problems (86.2%) and more than half of them (61.8%) perceived that they consume just the right amount of sodium. Overall, complex sample logistic regression analysis revealed that excessive dietary sodium intake was not significantly associated with KPP related to sodium intake among respondents (P > 0.05). Conclusion The absence of significant associations between KPP and excessive dietary sodium intake suggests that salt reduction strategies should focus on sodium reduction education includes measuring actual dietary sodium intake and educating the public about the source of sodium. In addition, the relationship between the authority and food industry in food reformulation needs to be strengthened for effective dietary sodium reduction in Malaysia.

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Sodium reduction in butter using microparticulated salt

British Food Journal ◽

10.1108/bfj-02-2019-0113 ◽

2019 ◽

Vol 121 (4) ◽

pp. 874-881 ◽

Cited By ~ 1

Author(s):

Daniela da Costa de Oliveira ◽

Amanda Cristina Cristina Andrade ◽

Jéssica Guimarães ◽

Jéssica Ferreira Rodrigues ◽

Mariana Mirelle Pereira Natividade ◽

...

Keyword(s):

Sodium Intake ◽

Scientific Information ◽

Salt Content ◽

Sodium Content ◽

Sodium Reduction ◽

Salt Reduction ◽

Content Type ◽

Significant Difference ◽

Liquid Products ◽

The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

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Salt and potassium intake among adult Ghanaians: WHO-SAGE Ghana Wave 3

BMC Nutrition ◽

10.1186/s40795-020-00379-y ◽

2020 ◽

Vol 6 (1) ◽

Author(s):

Elias K. Menyanu ◽

Barbara Corso ◽

Nadia Minicuci ◽

Ilaria Rocco ◽

Joanna Russell ◽

...

Keyword(s):

Salt Intake ◽

Population Based ◽

Dietary Sodium ◽

World Health ◽

Adult Health ◽

Salt Reduction ◽

Hypertension Prevalence ◽

Salt Consumption ◽

Consumption Data

Abstract Though Ghana has high hypertension prevalence, the country lacks current national salt consumption data required to build and enhance advocacy for salt reduction. We explored the characteristics of a randomly selected sub sample that had valid urine collection, along with matched survey, anthropometric and BP data (n = 839, mean age = 60y), from the World Health Organization’s Study on global AGEing and adult health (WHO-SAGE), Ghana Wave 3, n = 3053). We also investigated the relationship between salt intake and blood pressure (BP) among the cohort. BP was measured in triplicate and 24 h urine was collected for the determination of urinary sodium (Na), potassium (K), creatinine (Cr) and iodine levels. Hypertension prevalence was 44.3%. Median salt intake was 8.3 g/day, higher in women compared to men (8.6, interquartile range (IQR) 7.5 g/day vs 7.5, IQR 7.4 g/day, p < 0.01), younger participants (18–49 y) compared to older ones (50+ y) (9.7, IQR 7.9 g/day vs 8.1, IQR 7.1 g/day, p < 0.01) and those with higher Body Mass Index (BMI) (> 30 kg/m2) compared to a healthy BMI (18.5–24.9 kg/m2) (10.04, IQR 5.1 g/day vs 6.2, IQR 5.6 g/day, p < 0.01). More than three quarters (77%, n = 647) of participants had salt intakes above the WHO maximum recommendation of 5 g/d, and nearly two thirds (65%, n = 548) had daily K intakes below the recommended level of 90 mmol. Dietary sodium to potassium (Na: K) ratios above 2 mmol/mmol were positively associated with increasing BP with age. Population-based interventions to reduce salt intake and increase K consumption are needed.

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Sodium chloride supplementation of high-grain diets for fattening Merino sheep

Australian Journal of Agricultural Research ◽

10.1071/ar9570083 ◽

1957 ◽

Vol 8 (1) ◽

pp. 83 ◽

Cited By ~ 15

Author(s):

GL McClymont ◽

KN Wynne ◽

PK Briggs ◽

MC Franklin

Keyword(s):

Sodium Chloride ◽

Sodium Intake ◽

The Other ◽

Dietary Sodium ◽

Limiting Factor ◽

Food Utilization ◽

Merino Sheep ◽

Low Sodium ◽

Cent Sodium ◽

The One

In an experiment lasting 60 days the effect of adding sodium chloride to five types of diet was studied in young Merino wethers. The diets used were 100 per cent. oat grain, and 50 : 50 as well as 75 : 25 mixtures of oat grain with lucerne chaff on the one hand, and with wheaten chaff on the other. The addition of 0.25 per cent. sodium chloride to these diets resulted in increased food consumption and improved efficiency of food utilization, with significant increases of 19-58 per cent. in body-weight gains. The unsupplemented diets contained 0.009-0.062 per cent. sodium and 0.05-0.42 per cent. chlorine. There were indications that the lack of sodium was the limiting factor in these diets, and that the sodium requirement of these sheep was greater than 0.06 per cent. of the diet, or 0.88 g per day. Dietary sodium intake did not affect serum-sodium levels, except those of sheep fed on the 50 : 50 mixture of oats and lucerne chaff in which they were significantly higher. Serum-potassium levels were slightly, but significantly, higher in sheep fed on the low-sodium diets. In a second experiment the two groups which had received the 75 : 25 mixture of oat grain and wheaten chaff were fed on the mixture for a further 29 days, but the group which had not received sodium chloride was given 0.37 per cent. sodium bicarbonate. The response was similar to that of the group which received sodium chloride.

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Reporting accuracy of population dietary sodium intake using duplicate 24 h dietary recalls and a salt questionnaire

British Journal Of Nutrition ◽

10.1017/s0007114514003791 ◽

2015 ◽

Vol 113 (3) ◽

pp. 488-497 ◽

Cited By ~ 19

Author(s):

Willem De Keyzer ◽

Marcela Dofková ◽

Inger Therese L. Lillegaard ◽

Mieke De Maeyer ◽

Lene Frost Andersen ◽

...

Keyword(s):

Czech Republic ◽

Sodium Intake ◽

Salt Content ◽

Dietary Sodium ◽

Reporting Accuracy ◽

Dietary Recall ◽

Adjustment Procedure ◽

Using Data ◽

Further Development ◽

Male Subjects

High dietary Na intake is associated with multiple health risks, making accurate assessment of population dietary Na intake critical. In the present study, reporting accuracy of dietary Na intake was evaluated by 24 h urinary Na excretion using the EPIC-Soft 24 h dietary recall (24-HDR). Participants from a subsample of the European Food Consumption Validation study (n 365; countries: Belgium, Norway and Czech Republic), aged 45–65 years, completed two 24 h urine collections and two 24-HDR. Reporting accuracy was calculated as the ratio of reported Na intake to that estimated from the urinary biomarker. A questionnaire on salt use was completed in order to assess the discretionary use of table and cooking salt. The reporting accuracy of dietary Na intake was assessed using two scenarios: (1) a salt adjustment procedure using data from the salt questionnaire; (2) without salt adjustment. Overall, reporting accuracy improved when data from the salt questionnaire were included. The mean reporting accuracy was 0·67 (95 % CI 0·62, 0·72), 0·73 (95 % CI 0·68, 0·79) and 0·79 (95 % CI 0·74, 0·85) for Belgium, Norway and Czech Republic, respectively. Reporting accuracy decreased with increasing BMI among male subjects in all the three countries. For women from Belgium and Norway, reporting accuracy was highest among those classified as obese (BMI ≥ 30 kg/m2: 0·73, 95 % CI 0·67, 0·81 and 0·81, 95 % CI 0·77, 0·86, respectively). The findings from the present study showed considerable underestimation of dietary Na intake assessed using two 24-HDR. The questionnaire-based salt adjustment procedure improved reporting accuracy by 7–13 %. Further development of both the questionnaire and EPIC-Soft databases (e.g. inclusion of a facet to describe salt content) is necessary to estimate population dietary Na intakes accurately.

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Sodium Excretion in Man, and Adaptation to a Low-Sodium Diet: Effect of Intravenous Sodium Chloride

Clinical Science ◽

10.1042/cs0570225 ◽

1979 ◽

Vol 57 (3) ◽

pp. 225-231 ◽

Cited By ~ 7

Author(s):

D. Gordon ◽

W. S. Peart

Keyword(s):

Sodium Chloride ◽

Sodium Excretion ◽

Sodium Intake ◽

Dietary Sodium ◽

Plasma Sodium ◽

Normal Male ◽

Renal Sodium Excretion ◽

Portal Monitor ◽

Intravenous Sodium ◽

Oral Sodium

1. The aim of this study was to test whether a postulated gastrointestinal or portal monitor of sodium intake plays any part in adjusting renal sodium excretion when dietary sodium is reduced. 2. Normal male subjects were given 50 mmol of sodium chloride intravenously three times daily for 3 days to replace or to supplement a constant oral intake of sodium chloride. 3. When oral sodium chloride was replaced with intravenous sodium chloride, renal sodium excretion remained constant. 4. When oral sodium chloride was kept constant, sodium administered as intravenous sodium chloride was promptly excreted in three out of four subjects. There was a delay in the increase in sodium excretion in the fourth subject. 5. Infusions containing 50 mmol of sodium chloride in 50 ml given intravenously over 22 min produced a rise in plasma sodium concentration and a fall in concentration of total plasma solids. 6. These results provide no evidence for a gastrointestinal or portal monitor of sodium intake, but do not disprove the existence of such a monitor.

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