Partial substitution of sodium with potassium in white bread: feasibility and bioavailability

Abstract

A high sodium intake, to which bread makes a major contribution, and a low potassium intake are believed to be important factors in the promotion of cardiovascular disease. Our aims was to determine to what extent salts of potassium could substitute sodium chloride and potassium-rich soya flour could replace wheat flour without detrimental effect on acceptability, and to measure the bioavailability of a potassium salt added to bread. A single-blind organoleptic evaluation was carried out on eight different potassium-enriched breads by 41 panellists. Thereafter, six volunteers consumed standard or potassium-chloride-fortified bread in an 11-day single-blind cross-over feeding trial to determine the bioavailability of the supplemental potassium. Two breads in which 30% of the sodium was replaced by potassium salts, and bread in which 10% of wheat flour was replaced with soy flour, had acceptability scores similar to the standard bread. In the metabolic study a supplement of 22 mmol/day potassium chloride incorporated into the bread was found to be wholly bioavailable. A substantial reduction in sodium and an increase in potassium intake could be achieved by substituting potassium salts for sodium chloride in bread.

Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

“…especially in white bread (26) , but additional costs due to the potassium or other electrolytes needs to be considered in this process. In other cases, bread has been flavour-compensated with other substances such as yeast (27) .…”

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

“…A decrease in the salt content of bread is possible by replacing partially the salt content by other salts, mainly of potassium [4] without detrimental effects in terms of both technology and sensory acceptance [5]. Healthy and organoleptic features of bread can be additionally improved through sourdough fermentation by lactic acid bacteria (LAB) [6,7].…”

A salt substitute with low sodium content from plant aqueous extracts

“…Despite its nutritional contribution, excessive sodium intake has been implicated in conditions such as high blood pressure and cardiovascular diseases (Jessica, Mcneely, Gwen, & David, 2008). Therefore, a lot of research has focused on the development of salt substitutes (Wick, Dang, & Jungwirth, 2006;Braschi, Gill, & Naismith, 2009). There are 2 main categories of substitutes (President & fellows of Harvard College, 2006): 1) potassium salts and 2) herbs and spices.…”