Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study
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 seve...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-09-01
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| Series: | Human Nutrition & Metabolism |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666149723000282 |
| _version_ | 1827862314255122432 |
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| author | Şule Aktaç Aybike Cebeci Yeşim Öztekin Mustafa Yaman Mehmet Ağırbaşlı Fatma Esra Güneş |
| author_facet | Şule Aktaç Aybike Cebeci Yeşim Öztekin Mustafa Yaman Mehmet Ağırbaşlı Fatma Esra Güneş |
| author_sort | Şule Aktaç |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T13:51:28Z |
| format | Article |
| id | doaj.art-e94a291a319e4cfaa4b76675fa14b5ee |
| institution | Directory Open Access Journal |
| issn | 2666-1497 |
| language | English |
| last_indexed | 2024-03-12T13:51:28Z |
| publishDate | 2023-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Human Nutrition & Metabolism |
| spelling | doaj.art-e94a291a319e4cfaa4b76675fa14b5ee2023-08-23T04:34:17ZengElsevierHuman Nutrition & Metabolism2666-14972023-09-0133200211Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive studyŞule Aktaç0Aybike Cebeci1Yeşim Öztekin2Mustafa Yaman3Mehmet Ağırbaşlı4Fatma Esra Güneş5Department of Nutrition and Dietetics, Marmara University, Istanbul, Turkey; Corresponding author. Faculty of Health Sciences, Department of Nutrition and Dietetics, Marmara University Basıbuyuk Campus Maltepe, Istanbul, Turkey.Department of Nutrition and Dietetics, Marmara University, Istanbul, TurkeyDepartment of Nutrition and Dietetics, Hacettepe University, Ankara, TurkeyDepartment of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Istanbul, TurkeyDepartment of Cardiology, Istanbul Medeniyet University, Istanbul, TurkeyDepartment of Nutrition and Dietetics, Istanbul Medeniyet University, Istanbul, TurkeyExcess 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.http://www.sciencedirect.com/science/article/pii/S2666149723000282BreadSaltHypertensionCardiovascular diseases |
| spellingShingle | Şule Aktaç Aybike Cebeci Yeşim Öztekin Mustafa Yaman Mehmet Ağırbaşlı Fatma Esra Güneş Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study Human Nutrition & Metabolism Bread Salt Hypertension Cardiovascular diseases |
| title | Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study |
| title_full | Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study |
| title_fullStr | Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study |
| title_full_unstemmed | Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study |
| title_short | Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study |
| title_sort | differences in the salt amount of the bread sold in different regions of turkey a descriptive study |
| topic | Bread Salt Hypertension Cardiovascular diseases |
| url | http://www.sciencedirect.com/science/article/pii/S2666149723000282 |
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