Cargando…

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a m...

Descripción completa

Detalles Bibliográficos
Autores principales: Carcea, Marina, Narducci, Valentina, Turfani, Valeria, Aguzzi, Altero
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262640/
https://www.ncbi.nlm.nih.gov/pubmed/30400580
http://dx.doi.org/10.3390/foods7110181
_version_ 1783375150879604736
author Carcea, Marina
Narducci, Valentina
Turfani, Valeria
Aguzzi, Altero
author_facet Carcea, Marina
Narducci, Valentina
Turfani, Valeria
Aguzzi, Altero
author_sort Carcea, Marina
collection PubMed
description A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value with a very high salt content (>2.0%) recorded for 3% of samples. As regards the industrial bread, an average content of 1.6% was found (SD, 0.3). In this group, most of the samples (56%) had a very high content between 2.0% and 2.5%, whereas 5% only had a content between 1.1% and 1.5%. Statistics on salt content are also reported for the different categories of bread.
format Online
Article
Text
id pubmed-6262640
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-62626402018-12-05 A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread Carcea, Marina Narducci, Valentina Turfani, Valeria Aguzzi, Altero Foods Article A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value with a very high salt content (>2.0%) recorded for 3% of samples. As regards the industrial bread, an average content of 1.6% was found (SD, 0.3). In this group, most of the samples (56%) had a very high content between 2.0% and 2.5%, whereas 5% only had a content between 1.1% and 1.5%. Statistics on salt content are also reported for the different categories of bread. MDPI 2018-11-05 /pmc/articles/PMC6262640/ /pubmed/30400580 http://dx.doi.org/10.3390/foods7110181 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Carcea, Marina
Narducci, Valentina
Turfani, Valeria
Aguzzi, Altero
A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
title A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
title_full A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
title_fullStr A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
title_full_unstemmed A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
title_short A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
title_sort survey of sodium chloride content in italian artisanal and industrial bread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262640/
https://www.ncbi.nlm.nih.gov/pubmed/30400580
http://dx.doi.org/10.3390/foods7110181
work_keys_str_mv AT carceamarina asurveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT narduccivalentina asurveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT turfanivaleria asurveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT aguzzialtero asurveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT carceamarina surveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT narduccivalentina surveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT turfanivaleria surveyofsodiumchloridecontentinitalianartisanalandindustrialbread
AT aguzzialtero surveyofsodiumchloridecontentinitalianartisanalandindustrialbread