期刊
REVISTA PANAMERICANA DE SALUD PUBLICA-PAN AMERICAN JOURNAL OF PUBLIC HEALTH
卷 29, 期 2, 页码 69-75出版社
PAN AMER HEALTH ORGANIZATION
DOI: 10.1590/S1020-49892011000200001
关键词
Sodium, dietary; food habits; nutrition policy; bread; blood pressure; Argentina
Objective. To assess an intervention to reduce salt intake based on an agreement with the food industry. Methods. Salt content was measured in bakery products through a national survey and biochemical analyses. Low-salt bread was evaluated by a panel of taste testers to determine whether a reduced salt bread could remain undetected. French bread accounts for 25% of the total salt intake in Argentina; hence, reducing its salt concentration from 2% to 1.4% was proposed and tested. A crossover trial was conducted to evaluate the reduction in urinary sodium and blood pressure in participants during consumption of the low-salt bread compared with ordinary bread. Results. Average salt content in bread was 2%. This study evaluated low-salt bread containing 1.4% salt. This reduction remained mostly undetected by the panels of taste testers. In the crossover trial, which included 58 participants, a reduction of 25 milliequivalents in 24-hour urine sodium excretion, a reduction in systolic blood pressure of 1.66 mmHg, and a reduction in diastolic blood pressure of 0.76 mmHg were found during the low-salt bread intake. Conclusions. The study showed that dietary salt reduction was feasible and well accepted in the population studied through a reduction of salt content in bread. Although the effects on urinary sodium and blood pressure were moderate, a countrywide intervention could have a greater public health impact.
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