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Rev Panam Salud Publica. 2011 Feb;29(2):69-75.

Feasibility of salt reduction in processed foods in Argentina.

Author information

1
Ministry of Health, Buenos Aires, Argentina. dferrante@msal.gov.ar

Abstract

OBJECTIVE:

To assess an intervention to reduce salt intake based on an agreement with the food industry.

METHODS:

Salt content was measured in bakery products through a national survey and biochemical analyses. Low-salt bread was evaluated by a panel of taste testers to determine whether a reduced salt bread could remain undetected. French bread accounts for 25% of the total salt intake in Argentina; hence, reducing its salt concentration from 2% to 1.4% was proposed and tested. A crossover trial was conducted to evaluate the reduction in urinary sodium and blood pressure in participants during consumption of the low-salt bread compared with ordinary bread.

RESULTS:

Average salt content in bread was 2%. This study evaluated low-salt bread containing 1.4% salt. This reduction remained mostly undetected by the panels of taste testers. In the crossover trial, which included 58 participants, a reduction of 25 milliequivalents in 24 hour urine sodium excretion, a reduction in systolic blood pressure of 1.66 mmHg, and a reduction in diastolic blood pressure of 0.76 mmHg were found during the low-salt bread intake.

CONCLUSIONS:

The study showed that dietary salt reduction was feasible and well accepted in the population studied through a reduction of salt content in bread. Although the effects on urinary sodium and blood pressure were moderate, a country wide intervention could have a greater public health impact.

PMID:
21437363
[Indexed for MEDLINE]
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