期刊
EUROPEAN JOURNAL OF CLINICAL NUTRITION
卷 57, 期 4, 页码 616-620出版社
NATURE PUBLISHING GROUP
DOI: 10.1038/sj.ejcn.1601583
关键词
randomized trial; salt; bread; blood pressure; stroke; heart attack
Objective: To determine if it is possible to deliver a one-quarter reduction in the sodium content of bread without detection. Design: Single-blind, randomized, controlled trial. Setting: The Royal North Shore Hospital in Sydney, Australia. Participants: One-hundred and ten volunteers from the hospital staff that completed 94% of scheduled assessments. Intervention: Six consecutive weeks of bread with usual sodium content or six consecutive weeks of bread with cumulating 5% reductions in sodium content each week. Main outcome measure: The proportion of participants reporting a difference in the salt content of the study bread from week to week. Results: The intervention group were no more likely than the control group to report a difference in the salt content of the bread from week to week (P = 0.8). Similarly, there were no differences between randomized groups in the scores for flavour (P = 0.08) or liking of the bread (P = 0.95) over the study follow-up period. However, the saltiness scores recorded on a visual analogue scale did decline in the intervention group compared with the control group (P = 0.01) Conclusions: A one-quarter reduction in the sodium content of white bread can be delivered over a short time period, while maintaining consumer acceptance. Over the long term, and particularly if achieved for multiple foods, a decrease in sodium content of this magnitude would be expected to reduce population levels of blood pressure and the risks of stroke and heart attack. Sponsorship: A research grant was obtained from the Northern Sydney Area Health Service and the study bread was provided by George Weston Foods.
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