Insights into the salt levels in bread offers in Slovenia: trends and differences
ObjectiveBakery products are considered as one of main dietary sources of sodium/salt in Slovenia. Our main objective was to assess the salt content in bread in Slovenia, focusing into different bread categories and sales channels. The data collected in 2022 was compared with year 2012.MethodsA foll...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1473362/full |
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| author | Saša Kugler Saša Kugler Hristo Hristov Urška Blaznik Maša Hribar Edvina Hafner Anita Kušar Igor Pravst Igor Pravst Igor Pravst |
| author_facet | Saša Kugler Saša Kugler Hristo Hristov Urška Blaznik Maša Hribar Edvina Hafner Anita Kušar Igor Pravst Igor Pravst Igor Pravst |
| author_sort | Saša Kugler |
| collection | DOAJ |
| description | ObjectiveBakery products are considered as one of main dietary sources of sodium/salt in Slovenia. Our main objective was to assess the salt content in bread in Slovenia, focusing into different bread categories and sales channels. The data collected in 2022 was compared with year 2012.MethodsA follow-up study on salt content of bread sold in Slovenia was conducted. Bread samples were purchased in large retail shops and smaller bakeries across 11 statistical regions of Slovenia. Sodium content was determined by inductively coupled plasma mass spectrometry; salt content was calculated by multiplying sodium content with 2.54, assuming all sodium corresponds to sodium chloride.ResultsIn 2022, 178 bread samples were purchased and analyzed. Weighted mean salt content in bread was 1.35 (95% CI 1.28–1.42) g/100 g in 2012, and 1.26 (95% CI 1.22–1.29) g/100 g in 2022, showing a 7% decrease. Notable differences in the salt content were observed between various bread subcategories and retail environments. In addition, a significant difference was observed between white wheat bread sold in large retail shops and smaller bakeries, where a higher salt content was observed.ConclusionWhile study results show small decrease in the salt content in bread in Slovenia in last decade, the salt reduction targets set by the WHO have not been met. Additional efforts are needed to stimulate bread reformulation with reducing salt content. |
| format | Article |
| id | doaj-art-469fc29bf5f14776a4214014d7b76875 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-469fc29bf5f14776a4214014d7b768752025-01-14T04:11:10ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-01-011110.3389/fnut.2024.14733621473362Insights into the salt levels in bread offers in Slovenia: trends and differencesSaša Kugler0Saša Kugler1Hristo Hristov2Urška Blaznik3Maša Hribar4Edvina Hafner5Anita Kušar6Igor Pravst7Igor Pravst8Igor Pravst9National Institute of Public Health, Ljubljana, SloveniaFaculty of Medicine, University of Ljubljana, Ljubljana, SloveniaNutrition Institute, Ljubljana, SloveniaNational Institute of Public Health, Ljubljana, SloveniaNutrition Institute, Ljubljana, SloveniaNutrition Institute, Ljubljana, SloveniaNutrition Institute, Ljubljana, SloveniaNutrition Institute, Ljubljana, SloveniaBiotechnical Faculty, University of Ljubljana, Ljubljana, SloveniaVIST–Faculty of Applied Sciences, Ljubljana, SloveniaObjectiveBakery products are considered as one of main dietary sources of sodium/salt in Slovenia. Our main objective was to assess the salt content in bread in Slovenia, focusing into different bread categories and sales channels. The data collected in 2022 was compared with year 2012.MethodsA follow-up study on salt content of bread sold in Slovenia was conducted. Bread samples were purchased in large retail shops and smaller bakeries across 11 statistical regions of Slovenia. Sodium content was determined by inductively coupled plasma mass spectrometry; salt content was calculated by multiplying sodium content with 2.54, assuming all sodium corresponds to sodium chloride.ResultsIn 2022, 178 bread samples were purchased and analyzed. Weighted mean salt content in bread was 1.35 (95% CI 1.28–1.42) g/100 g in 2012, and 1.26 (95% CI 1.22–1.29) g/100 g in 2022, showing a 7% decrease. Notable differences in the salt content were observed between various bread subcategories and retail environments. In addition, a significant difference was observed between white wheat bread sold in large retail shops and smaller bakeries, where a higher salt content was observed.ConclusionWhile study results show small decrease in the salt content in bread in Slovenia in last decade, the salt reduction targets set by the WHO have not been met. Additional efforts are needed to stimulate bread reformulation with reducing salt content.https://www.frontiersin.org/articles/10.3389/fnut.2024.1473362/fullbreadsodiumsaltICP-MSSlovenia |
| spellingShingle | Saša Kugler Saša Kugler Hristo Hristov Urška Blaznik Maša Hribar Edvina Hafner Anita Kušar Igor Pravst Igor Pravst Igor Pravst Insights into the salt levels in bread offers in Slovenia: trends and differences Frontiers in Nutrition bread sodium salt ICP-MS Slovenia |
| title | Insights into the salt levels in bread offers in Slovenia: trends and differences |
| title_full | Insights into the salt levels in bread offers in Slovenia: trends and differences |
| title_fullStr | Insights into the salt levels in bread offers in Slovenia: trends and differences |
| title_full_unstemmed | Insights into the salt levels in bread offers in Slovenia: trends and differences |
| title_short | Insights into the salt levels in bread offers in Slovenia: trends and differences |
| title_sort | insights into the salt levels in bread offers in slovenia trends and differences |
| topic | bread sodium salt ICP-MS Slovenia |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1473362/full |
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