Journal of the American College of Nutrition, Vol 13, Issue 2 179-183, Copyright © 1994 by American College of Nutrition

JOURNAL ARTICLE

Bread as a source of salt: an international comparison

J. V. Joossens, S. Sasaki and H. Kesteloot
Department of Epidemiology, University of Leuven, Belgium.

OBJECTIVE: The salt (NaCl) content of bread, obtained from Belgium and 25 other regions or countries worldwide, was analyzed to evaluate the importance of bread as a source of dietary salt in a population. METHODS: A total of 1166 dried bread samples were analyzed using a hot HCl extraction technique followed by flame photometry and performed by the same laboratory technician in Leuven (Belgium); 534 samples from Leuven were analyzed over 10 time periods from 1967-73 to 1992 together with 562 samples from 11 other European countries, 44 from the United States and Peru, and 26 from Asia. RESULTS: The average mean salt content of fresh bread (= dried bread times 0.6) in European countries was 12.4 +/- 1.7 g/kg for white and 13 +/- 1.0 g/kg for brown bread. In Japan and Korea it was about 8.5 g/kg and in Pakistan, Thailand, Nepal, and Laos about 5 g/kg. The mean sodium/potassium ratio with Na and K in mmol was 8.0 for white and 4.5 for brown bread, much higher than the recommended value of 1.0. Bread with a very low salt content was found in certain areas of Peru, Spain, and Italy. CONCLUSION: The overall salt content of bread in Western countries is excessive, and a gradual reduction is highly desirable.

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