Objective: Bread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up. Design: During 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard-v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed. Setting: Spain. Results: The market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction. Conclusions: It is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.
Keywords
Bread Sodium PotassiumBread is one of the oldest known foods prepared and consumed by man. Currently a basic component of the diet in many countries (1) , bread, especially wholemeal bread, is a key source of complex carbohydrates, proteins, B-group vitamins, minerals and fibre (2) . Daily consumption of three or more portions of foods based on wholegrain cereals, such as wholemeal bread, has been associated with a lower risk of CVD (3) and improved body weight outcomes (4,5) . Conversely, prepared foods, including bread, are one of the main sources of salt (NaCl) in the diet. In Spain in particular, bread's contribution to salt intake is 19·2 %, second only to cured sausages at 26·2 % (6) .There is a large body of evidence suggesting that the current salt intake in developed countries (about 10 g/person per d) is related to hypertension and hence to a greater risk of CVD (7,8) . Many studies have confirmed that a moderate reduction in dietary salt can have great advantages for public health, in both the short (9) and the long term (10) .Lowering the salt content of bread is especially important because bread is eaten daily as part of the Mediterranean diet and the population in general, and children in particular, are actually encouraged to follow this dietary pattern; so, paradoxically, it is one of the main sources of salt (11,12) . In a recent review (1) , we showed the possible benefits of a moderate salt reduction in bread in the European context and demonstrated that such a reduction is feasible in terms of both technology and sensory acceptance, thus responding to the concerns of industry.In Spain, implementation of the NAOS (Nutrition, Physical Activity and Prevention of Obesity) strategy (13) res...