A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan

Hussain, Fatema M. Abu; Takruri, Hamed R.

doi:10.5539/jas.v8n4p169

Cited by 6 publications

(10 citation statements)

References 22 publications

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“…Most samples (88%) did not meet the regulation for South Africa.Mean Na > a, b, and c.Nwanguma and Okorie, 2013 [40]Retail samples of 100 brands of white bread made from wheat flour, representing the major brands were purchased from 10 standard retail outlets in Nsukka and Enugu towns, both in Enugu State in South-Eastern Nigeria. Na content in bread.Flame photometryMean Na = 544 mg/100 g. Na ranged from 396 mg to 1332 mg/100 g.Mean Na > a, b, c, and d. Hussain and Takruri, 2016 [52] 68 samples of seven types of bread were collected from 13 different bakeries in the city of Amman, Jordan.Na content in breadFlame photometryMean Na content = 476 ± 84 g/100g ranging between 168 ± 20 g for * White Arabic bread to 824 ± 76 g/100 g for * shrak bread.Mean Na > a, b, and c.Zibaeenezhad et al, 2010 [38]204 bakeries in districts of Shiraz city in Iran; 408 bread samples were collected from bakeries, measuring the salt content of 6 different kinds of bread.Na content in bread.Laboratory testing of salt percentage in bread as outlined by Iran’s Organization for Standards and Industrial Investigations [53]Mean Na = 524 g/100 g ranging from 0–1400 g/100 g bread.Mean Na > a, b, c, and d.Vukić et al, 2013 [54]12 samples of bread purchased in stores from the 3 municipalities: Bijeljina, Zvornik, and East Sarajevo in Bosnia. In each municipality 8 samples were randomly selected.…”

Section: Resultsmentioning

confidence: 99%

Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review

Menyanu

Russell

Charlton

2019

IJERPH

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Rapid urbanization in low- and middle-income countries (LMICs) is transforming dietary patterns from reliance on traditional staples to increased consumption of energy-dense foods high in saturated fats, trans fats, sugars, and salt. A systematic literature review was conducted to determine major food sources of salt in LMICs that could be targeted in strategies to lower population salt intake. Articles were sourced using Medline, Web of Science, Scopus, and grey literature. Inclusion criteria were: reported dietary intake of Na/salt using dietary assessment methods and food composition tables and/or laboratory analysis of salt content of specific foods in populations in countries defined as low or middle income (LMIC) according to World Bank criteria. Of the 3207 records retrieved, 15 studies conducted in 12 LMICs from diverse geographical regions met the eligibility criteria. The major sources of dietary salt were breads, meat and meat products, bakery products, instant noodles, salted preserved foods, milk and dairy products, and condiments. Identification of foods that contribute to salt intake in LMICs allows for development of multi-faceted approaches to salt reduction that include consumer education, accompanied by product reformulation.

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Section: Resultsmentioning

confidence: 99%

Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review

Menyanu

Russell

Charlton

2019

IJERPH

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“…It is clear that ash has little contribution to the weight of the bread, and hence in lowering the energy density of breads. It should be indicated that white bread should contain a low salt content (≤1.5% of bread on a dry matter basis) according to the national specifications [21,22]. However, other types of bread are not covered by this regulation in Jordan.…”

Section: Ash Contentmentioning

confidence: 99%

The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads

Alkurd¹,

Takruri²,

Muwalla³

et al. 2020

JFNR

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Cereals, mainly bread from plain wheat flour, are the staple food in Jordan. Leavened Arabic bread is the traditional consumed form. Bread is also produced in other forms by the addition of ingredients not present in the traditional Arabic bread. These forms of bread are associated with some nutrient content claims. This study aimed to compare the proximate analysis and energy of 16 multi-grain breads, in addition to white bread, and their declared nutrient content claims. The mean contributions of carbohydrate, protein, fat, moisture, ash, and fiber were 50.01%, 13.61%, 2.00%, 24.49%, 2.65%, and 1.33% of the weight of the bread types, respectively. The lowest ash and fiber contents were that of the white bread. The mean energy density of the bread types was 275.76 kcal/100 g. The lowest 7 energy density breads have the highest moisture content. One type of bread (B16) had the highest moisture and protein and the lowest carbohydrate and energy density. It is concluded that the addition of other grains and additives increased the fiber, ash, and protein contents of other bread types.

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“…Data regarding the baseline levels of salt/sodium in specific foods or meals were collected in 16 countries of the EMR (73%), including Bahrain, Egypt, Iran, Iraq, Jordan, KSA, Kuwait, Lebanon, Morocco, Oman, Pakistan, Palestine, Qatar, Tunisia, UAE, and Yemen [ 27 , 28 , 43 , 53 , 69 , 84 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 , 105 , 106 , 107 , 108 , 109 , 110 , 111 , 112 , 113 , 114 , 115 , 116 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 ]. These salt/sodium content data were collected based on food composition databases, food analysis, or industry self-reporting.…”

Section: Resultsmentioning

confidence: 99%

Salt Reduction Initiatives in the Eastern Mediterranean Region and Evaluation of Progress towards the 2025 Global Target: A Systematic Review

et al. 2021

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This study aims at identifying national salt reduction initiatives in countries of the Eastern Mediterranean Region and describing their progress towards the global salt reduction target. A systematic review of published and grey literature was conducted. Key characteristics of strategies were extracted and classified according to a pre-defined framework: salt intake assessments; leadership and strategic approach; implementation strategies; monitoring and evaluation of program impact. Salt intake levels were estimated in 15 out of the 22 countries (68%), while national salt reduction initiatives were identified in 13 (59%). The majority of countries were found to implement multifaceted reduction interventions, characterized by a combination of two or more implementation strategies. The least common implementation strategy was taxation, while the most common was reformulation (100%), followed by consumer education (77%), initiatives in specific settings (54%), and front of pack labelling (46%). Monitoring activities were conducted by few countries (27%), while impact evaluations were lacking. Despite the ongoing salt reduction efforts in several countries of the region, more action is needed to initiate reduction programs in countries that are lagging behind, and to ensure rigorous implementation and evaluations of ongoing programs. Such efforts are vital for the achievement of the targeted 30% reduction in salt intake.

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A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan

Cited by 6 publications

References 22 publications

Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review

Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review

The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads

Salt Reduction Initiatives in the Eastern Mediterranean Region and Evaluation of Progress towards the 2025 Global Target: A Systematic Review

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