Format

Send to:

Choose Destination
See comment in PubMed Commons below
Eur J Clin Nutr. 2003 Apr;57(4):616-20.

A one-quarter reduction in the salt content of bread can be made without detection.

Author information

  • 1Institute for International Health, University of Sydney, Australia.

Abstract

OBJECTIVE:

To determine if it is possible to deliver a one-quarter reduction in the sodium content of bread without detection.

DESIGN:

Single-blind, randomized, controlled trial.

SETTING:

The Royal North Shore Hospital in Sydney, Australia.

PARTICIPANTS:

One-hundred and ten volunteers from the hospital staff that completed 94% of scheduled assessments.

INTERVENTION:

Six consecutive weeks of bread with usual sodium content or six consecutive weeks of bread with cumulating 5% reductions in sodium content each week.

MAIN OUTCOME MEASURE:

The proportion of participants reporting a difference in the salt content of the study bread from week to week.

RESULTS:

The intervention group were no more likely than the control group to report a difference in the salt content of the bread from week to week (P=0.8). Similarly, there were no differences between randomized groups in the scores for flavour (P=0.08) or liking of the bread (P=0.95) over the study follow-up period. However, the saltiness scores recorded on a visual analogue scale did decline in the intervention group compared with the control group (P=0.01)

CONCLUSIONS:

A one-quarter reduction in the sodium content of white bread can be delivered over a short time period, while maintaining consumer acceptance. Over the long term, and particularly if achieved for multiple foods, a decrease in sodium content of this magnitude would be expected to reduce population levels of blood pressure and the risks of stroke and heart attack.

PMID:
12700625
[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Nature Publishing Group
    Loading ...
    Write to the Help Desk