A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

Abstract

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/m²) 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.

Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women

“…There is clearly an argument to be made for reducing the Heart Foundation benchmark further to achieve more substantial Na reductions. It has been shown recently that the Na content of bread can be reduced by 52 % without affecting bread consumption (28) . The most effective way to reduce Na intake at the population level is by decreasing the Na content of all processed foods (17) .…”

Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

“…So far, two studies have shown that it is possible to gradually reduce salt content in a single product in small steps over time (14,21) . For instance, Girgis et al (21) showed a successful strategy of reducing salt content in bread.…”

“…From the studies available on consumer's liking of single reduced-salt products, it seems that liking for these reduced-salt products remains within an acceptable range (14,(20)(21)(22)(23)(24)(25) . However, the taste and other aspects of these reduced-salt products do differ perceivably from their regular-salt counterparts and consumers have to be motivated to repeatedly try these reduced-salt products before they start learning to like them.…”

“…A few studies have shown that people can increase their liking for reduced-salt products (11)(12)(13)(14) . In these studies participants shifted their optimal preferred salt level towards lower salt concentrations.…”

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

“…In contrast, Mitchell, Brunton, & Wilkinson (2009) and Wang, Lee, & Lee (2014) showed that reduced-salt foods may be disliked initially. The current challenge lies in getting consumers to consume salt-reduced products repeatedly as a few studies have shown that liking for reduced-salt products can be increased when salt is gradually in small steps reduced over time (Bertino, Beauchamp, & Engelman 1982;Blais et al, 1986;Bobowski, Rendahl, & Vickers 2015;Bolhuis et al, 2011;Mattes, 1997). In these studies participants shifted their optimal preferred salt level towards lower salt concentrations over 8 to 16 weeks.…”