Sodium content of bread from bakeries in Maputo, Mozambique: trends between 2012 and 2018

Abstract

Objective:To assess the Na content and price of bread available in bakeries in the city of Maputo in 2018 and describe trends since 2012.Design:Cross-sectional evaluation of bread sold in twenty bakeries in the city of Maputo. Three loaves of white and three loaves of brown bread were collected from each bakery when available, and Na contents were quantified by flame photometry. To assess trends, samples of white bread collected in 2012 and analysed using the same methodology were compared with samples of white bread collected in 2018 from the same bakeries.Setting:City of Maputo, capital of Mozambique.Results:In 2018, the mean (range) Na content in mg/100 g of white and brown breads were 419·1 (325·4–538·8) and 389·8 (248·0–609·0), respectively. Non-compliance with Na targets in bread according to the South African regulation (<380 mg/100 g) was observed in 70 % of white and 43 % of brown bread samples. A total of twelve bakeries had samples evaluated in both 2012 and 2018; among these, the mean Na content in white bread decreased by just over 10 % – the mean difference (95 % CI) was 46·6 mg/100 g (1·7, 91·5); and there was a significant increase of 3·7–5·4 meticais in the mean price per 100 g of white bread.Conclusions:The Na content of bread available in bakeries in the city of Maputo decreased in recent years despite the absence of a specific regulation in Mozambique.

Levels of Salt Reduction in Bread, Acceptability and Purchase Intention by Urban Mozambican Consumers

“…Even so, gradual reductions of Na in bread over time may be a better strategy to allow time for adaptation of taste sensors of the consumers. Furthermore, corroborating our results is the fact that unsalted bread is currently available for purchase in some bakeries of the city [32], attesting the technical feasibility and suggesting that other manufacturers may be convinced to widen their offer to include this variety of bread.…”

“…Although such recommendations are not yet available in Mozambique, in a recent evaluation of trends in salt content of white bread produced in Maputo city from 2012 to 2018, we found that voluntary reduction is possible and actually occurred [32]. Nevertheless, with the current mean level of Na in white bread produced in Maputo of 419 mg/100 g [32], bread may be contributing with just over 20% for the maximum daily recommendation of Na intake for adults and even more for children [20]. The present study shows that such levels of Na can be further reduced.…”

“…In fact, voluntary or mandatory targets for maximum Na content in bread have been defined in several countries [53][54][55][56][57], including in South Africa, where a regulation was set for a target of <380 mg Na/100 g [57]. Although such recommendations are not yet available in Mozambique, in a recent evaluation of trends in salt content of white bread produced in Maputo city from 2012 to 2018, we found that voluntary reduction is possible and actually occurred [32]. Nevertheless, with the current mean level of Na in white bread produced in Maputo of 419 mg/100 g [32], bread may be contributing with just over 20% for the maximum daily recommendation of Na intake for adults and even more for children [20].…”

“…However, a high variability in salt content in white bread was observed between bakeries, which is in line with the lack of legislation or a formal recommendation for the amount of salt that is added during bread preparation. In a new evaluation performed in 2018, the mean Na content in white bread was lower by just over 10%, and other varieties of bread were also available, including unsalted bread [32], showing that some consumers actually choose salt reduced bread.…”