Salt (sodium chloride) content of retail samples of Nigerian white bread: implications for the daily salt intake of normotensive and hypertensive adults

Nwanguma, Bennett C.; Okorie, C. H.

doi:10.1111/jhn.12038

Cited by 20 publications

(23 citation statements)

References 33 publications

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“…Taking into account recent reports on this topic, the mean Na content of bread was 544 mg/100 g (range: 204-720 mg/100 g) in a study from Nigeria (23) published in 2013, which is approximately 20 % higher than observed in our survey. On the other hand, the mean Na level in bread samples collected in Maputo was similar to that reported in 2010 in Australia (427 mg/100 g) and New Zealand (463 mg/100 g) (15) , and 12 % higher than that described in 2009 in the UK (397 mg/100 g) (24) .…”

Section: Discussioncontrasting

confidence: 45%

Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique

Silva

Padrão

Novela

et al. 2014

Public Health Nutr.

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Objective: The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo. Design: A cross-sectional study of the Na content of white bread available for sale at twenty-five bakeries and markets in Mozambique. Flame photometry was used to quantify the Na content of the bread. The percentage of samples meeting manufacturer Na targets from South Africa and six countries from other regions, selected as benchmarks, was computed. Setting: Maputo, Mozambique. Subjects: Three loaves of white bread from each selected bakery/market. Results: The mean Na content of bread was 450·3 mg/100 g (range: 254·9-638·3 mg/100 g), with no significant differences between bakeries and traditional markets. Most samples (88 %) did not meet the regulation in South Africa (≤380 mg/100 g). When considering the targets from other countries (range: ≤ 360-550 mg/100 g), the prevalence of non-compliance varied between 8 % and 92 %. There were no significant differences in the price of bread with Na content below and above the targets. Conclusions: The content of Na in bread varies widely in Mozambique, reaching high values in a high proportion of the bakeries and markets in Maputo. Measures to regulate the Na content in bread may contribute to a reduction in Na intake and improved health at the population level. Keywords Sodium Bread Mozambique AfricaHigh Na intake is strongly associated with high blood pressure (1) and stroke, being responsible for an estimated 4·0 million deaths worldwide in 2010 (2) . The WHO recommends no more than 2 g Na/d (equivalent to 5 g salt (NaCl)/d) in adults, in order to reduce the burden of noncommunicable diseases (3) . However, in all countries with recent data available the dietary Na intake is much higher than recommended (4) . To our knowledge, no such data from Mozambique have been published, despite Na intake being of major relevance in this setting given the high prevalence of hypertension (25-64 years: 33·1 % in 2005), the low proportion of hypertensive individuals under pharmacological treatment (39·9 % from the 14·8 % who were aware of their condition) (5,6) and the increasing public health impact of CVD. It is estimated that the number of deaths due to CVD almost doubled in Mozambique in the last two decades (from nearly 9000 in 1990 to almost 17 000 in 2010) (7) . In 2005-2006, the incidence of stroke hospitalization in Maputo among those aged ≥ 25 years was estimated to be one of the highest in developing settings (adjusted incidence rate, world standard population: 260·1 per 100 000) (8) and the early case-fatality rate was also high (9) .

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Section: Discussioncontrasting

confidence: 45%

Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique

Silva

Padrão

Novela

et al. 2014

Public Health Nutr.

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“…Then they were dried in a drying oven at 60 °C for 24 hours and weighed for moisture loss determination. The dried groups of bread from each bakery were ground into powder and homogenized in a kitchen grinder for sodium analysis (Nwanguma & Okorie, 2013).…”

Section: Preparation Of Bread Samplesmentioning

confidence: 99%

“…In Jordan, its prevalence was reported in 2009 to be 32.3% for adults aged 25 years or over (Jaddou et al, 2011). Cardiovascular diseases, hypertension and diabetes are related to westernization that is associated with physical inactivity and high consumption of high salt, simple sugar and fat foods (Nwanguma & Okorie, 2013). In their report on the estimated daily intake of sodium based on Jordanian Household Expenditure and Income Survey (JHEIS, 2010), Takruri and Alkurd (2014), have reported that the daily sodium supply of Jordanians was 6478 mg/capita/day.…”

Section: Introductionmentioning

confidence: 99%

“…In the absence of mandatory legislation, bakers add as much salt as they consider enough to achieve the desired quality and flavour (Nwanguma & Okorie, 2013). The Food Standards Agency of the UK set a salt limit of 1.0 g per 100 g as a target to be met in August 2012 by all bakeries (Brinsden et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Whereas in Ireland, bakery industry established 0.45 g of salt per 100 g of bread as the average level in white and brown bread (Saavedra-Garcia et al, 2015). Australia and New Zealand set 1.1 g of salt per 100 g of bread as a reference in all bakeries (Nwanguma & Okorie, 2013). On the other hand, Portugal sets 1.4 g/100 g as an upper limit of salt concentration in bread (Plácido et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Hussain¹,

Takruri

2016

JAS

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Noncommunicable diseases, including cardiovascular diseases are the leading cause of premature death in the 21st century. Dietary factors such as high salt intake constitute the main risk factors. Bread is considered as one of the most important sources of dietary salt. The objectives of this study were to determine the sodium content of the main types of bread that are marketed in Amman, and to evaluate the bakers' adherence to the Jordanian specifications. Sixty eight bread samples of seven types of bread were collected from 13 different bakeries distributed in Amman. Bread samples were dried, ashed and the sodium content was directly determined by using flame photometry method. The average salt content of the analyzed bread samples was 1.19±0.21 g salt/100 g of fresh bread, ranging between 0.42 g/100 g for white Arabic bread and 2.06±0.19 for shrak bread. Approximately half of bread samples have met the Jordanian specifications. It is concluded that salt content of bread varies widely in Jordan and that bread types such as shrak and mashrouh breads contain high amount of salt. The Jordanian specification of the salt content of bread should be applied to all breed types. Also, it should be reduced gradually to a lower limit.

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Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Lan,

Chen

2024

Food Safety and Health

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Healthy prepared dishes are receiving increasing attention, with high salt content being their prominent feature, and a long‐term high sodium diet may lead to various diseases. At present, replacing NaCl with non‐sodium salts has become the main salt reduction method, but these substitutes will bring adverse flavors to the product, and excessive use of KCl will also affect health. Therefore, the study of flavor peptides combined with new green technologies is a potentially effective strategy to reduce salt without reducing saltiness. This article reviews the current salt reduction strategies, the effects of food matrix, basic amino acids, other tastes and odors on saltiness, and the relationship between saltiness and receptor structure and transduction mechanism. In addition, the saltiness assessment methods were introduced, and the current challenges faced by the strategy of reducing salt without reducing saltiness were discussed. The preparation of salty peptides and salty enhancing peptides from natural foods and the combination of them with new green technologies may be an effective method for salt reduction in the food industry. This review can provide theoretical reference for the prepared dishes industry to reduce salt without reducing saltiness.

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Salt (sodium chloride) content of retail samples of Nigerian white bread: implications for the daily salt intake of normotensive and hypertensive adults

Cited by 20 publications

References 33 publications

Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique

Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique

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

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

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