ABSTRACT
INTRODUCTION: excess salt intake is associated to the risk of cardiovascular diseases. 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, and 1,137 loaves of bread (three types: barra, a Spanish style, 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 estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination). RESULTS: the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barraand baguette-type breads (2.09 g/100 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/100 g (SD: 0.42) in 2014 and 1.63 g/100 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.
Subject(s)
Bread/analysis , Sodium Chloride, Dietary/analysis , Cooking , Cross-Sectional Studies , Sodium, Dietary/analysis , Spain , Spectrophotometry, Atomic , Surveys and QuestionnairesABSTRACT
Introduction: excess salt intake is associated to the risk of cardiovascular diseases. 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, and 1,137 loaves of bread (three types: barra, a Spanish style, similar in shape to a baguette; baguettes and whole meal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spains autonomous communities. Salt content (g/100 g bread) was estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination).Results: the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barraand baguette-type breads (2.09 g/100 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/100 g (SD: 0.42) in 2014 and 1.63 g/100 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
Introducción: el consumo excesivo de sal está relacionado con un mayor riesgo de enfermedades cardiovasculares. El pan es uno de los mayores contribuyentes a la ingesta de sal en España y es importante evaluar su contenido en sal. Objetivo: cuantificar la cantidad de sal en el pan en España en 2014 y compararla con la cantidad de sal que contenía en 2008. Métodos: este es un estudio transversal realizado en 2014. Se adquirieron 1.137 piezas de pan (barra o similar, baguette y pan integral) en panaderías con y sin obrador y en supermercados de todas las comunidades autónomas de España. El contenido de sal (g/100g de pan) se analizó mediante la determinación de sodio total. En una submuestra se estimó el contenido de sal mediante determinación de cloruros y se comparó con el contenido de sal con datos previos de 2008 (cloruros). Resultados: el contenido medio de sal fue 2,08 g/100 g (DE: 0,32), con un mínimo de 0,30 y un máximo de 3,33. El contenido medio de sal fue similar en barras y baguettes (2,09) y más bajo en pan integral. La media de sal fue de 2,07 g/100 g en pan elaborado con masa fresca y 2,12 g/100 g en pan de masa congelada. El contenido medio de sal medido mediante cloruros fue 1,64 g/100 g (DE: 0,42). La media de sal en resultados previos de 2008 era 1,63 g/100 g (DE: 0,37). La diferencia no fue significativa (p = 0,428). Conclusiones: la cantidad de sal en España permanece estable en los diferentes tipos de pan desde 2008
