A cross sectional study of salt content in bakery bread in Zagreb, Croatia

  • Marija Delaš Aždajić Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb; Sestre Milosrdnice University Hospital Centre, Zagreb, Croatia https://orcid.org/0000-0003-3619-0216
  • Ivančica Delaš School of Medicine, University of Zagreb, Zagreb, Croatia
  • Stjepan Aždajić Sestre Milosrdnice University Hospital Centre, Zagreb, Croatia
  • Danijela Štimac Grbić School of Medicine, University of Zagreb, Zagreb; Croatian Institute of Public Health, Zagreb, Croatia
  • Nada Vahčić Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Keywords: hypertension, Mohr method, sodium chloride

Abstract

Reducing salt content in bread is the essential part of a national strategy for salt reduction with the goal of long-term national general health improvement. In this study we have analysed salt content in three types of bread available in 25 small and five national industrial bakeries in Zagreb, Croatia. Samples of white wheat bread, dark wheat bread, and other types of bread were collected, and the salt content was determined with the Mohr method. Salt content varied widely between bakeries, with an average content of 2.30±0.22 g per 100 g of bread, which is almost twice the threshold content (1.4 %) defined by the Croatian National Regulation on Cereals and Cereal Products. Further efforts are necessary to teach bakers how to reduce salt content without affecting quality or flavour. These should go hand in hand with continuous monitoring of how the legal provisions are implemented.Reducing salt content in bread is the essential part of a national strategy for salt reduction with the goal of long-term national general health improvement. In this study we have analysed salt content in three types of bread available in 25 small and five national industrial bakeries in Zagreb, Croatia. Samples of white wheat bread, dark wheat bread, and other types of bread were collected, and the salt content was determined with the Mohr method. Salt content varied widely between bakeries, with an average content of 2.30±0.22 g per 100 g of bread, which is almost twice the threshold content (1.4 %) defined by the Croatian National Regulation on Cereals and Cereal Products. Further efforts are necessary to teach bakers how to reduce salt content without affecting quality or flavour. These should go hand in hand with continuous monitoring of how the legal provisions are implemented.

Published
2019-09-23
How to Cite
1.
Delaš Aždajić M, Delaš I, Aždajić S, Štimac Grbić D, Vahčić N. A cross sectional study of salt content in bakery bread in Zagreb, Croatia. Arh Hig Rada Toksikol [Internet]. 2019Sep.23 [cited 2019Oct.23];70(3). Available from: https://arhiv.imi.hr/index.php/arhiv/article/view/1119
Section
Original article