| A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings. | |
| | |
MedLine Citation:
|
PMID: 22049293 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by choice of sandwich fillings. A total of 116 participants (age: 21 ± 3 y; BMI: 22 ± 2 kg/m(2)) consumed a buffet-style breakfast on weekdays for 4 wk. Participants received either regular bread (control group: n = 39), bread whose salt content was gradually lowered each week by 0, 31, 52, and 67% (reduced group: n = 38), or bread whose salt content was also gradually lowered each week but which was also flavor compensated (compensated group: n = 39). A reduction of up to 52% of salt in bread did not lead to lower consumption of bread compared to the control (P = 0.57), whereas less bread was consumed when salt was reduced by 67% (P = 0.006). When bread was flavor compensated, however, a reduction of 67% did not lead to lower consumption (P = 0.69). Salt reduction in bread (with and without flavor compensation) did not induce sodium intake compensation (P = 0.31). In conclusion, a salt reduction of up to 52% in bread or even up to 67% in flavor-compensated bread neither affected bread consumption nor choice of sandwich fillings. |
| | |
Authors:
|
Dieuwerke P Bolhuis; Elisabeth H M Temme; Fari T Koeman; Martijn W J Noort; Stefanie Kremer; Anke M Janssen |
Related Documents
:
|
23570453 - Activation of renin-angiotensin system is involved in dyslipidemia-mediated renal injur... 23608233 - The role of the gut in reverse cholesterol transport - focus on the enterocyte. 11996953 - Sunflower, virgin-olive and fish oils differentially affect the progression of aortic l... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-11-2 |
Journal Detail:
|
Title: The Journal of nutrition Volume: - ISSN: 1541-6100 ISO Abbreviation: - Publication Date: 2011 Nov |
Date Detail:
|
Created Date: 2011-11-3 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0404243 Medline TA: J Nutr Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
|
Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Plasma Retinol-Binding Protein Predicts Plasma Retinol Concentration in Both Infected and Uninfected...
Next Document: Both Longer Oral Sensory Exposure to and Higher Intensity of Saltiness Decrease Ad Libitum Food Inta...