Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study

AKTAÇ Ş., CEBECİ A., ÖZTEKİN Y., Yaman M., Ağırbaşlı M., Güneş F. E.

Human Nutrition and Metabolism, cilt.33, 2023 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.hnm.2023.200211
  • Dergi Adı: Human Nutrition and Metabolism
  • Derginin Tarandığı İndeksler: Scopus
  • Anahtar Kelimeler: Bread, Cardiovascular diseases, Hypertension, Salt
  • Marmara Üniversitesi Adresli: Evet

Özet

Excess salt intake is associated with the risk of cardiovascular diseases (CVD) and bread contributes to daily salt intake. The aim of this study was to determine the amount of salt in white bread (WB) and whole wheat bread (WWB). Breads were purchased from public selling points and bakeries in seven regions of Turkey. Mohr method was used to determine the salt ratio. Mean salt ratio of breads was 1.28 ± 0.39% (1.31 ± 0.37% WB; 1.25 ± 0.41% WWB) (p˃0.05). The salt ratio of bread sold at public selling points and bakeries was 1.31 ± 0.39%, and 1.22 ± 0.39%, respectively (p = 0.009). The majority of bread in Turkey was found appropriate to implemented legislation regulation and was not different according to the regions. However, it is noteworthy that there was a difference according to the place of sale.