Salt Content in Traditional and Nontraditional Breads in Yazd City, Iran, 2015-2016
Journal Title: Journal of Nutrition and Food Security - Year 2018, Vol 3, Issue 4
Abstract
Background: Cardiovascular diseases (CVDs) are the leading cause of premature death in the 21st century. Dietary factors, such as high salt intake, are related to increased risk of CVDs. One of the main sources of dietary salt is bread. On the other hand, salt content is a quality indicator of bread. Therefore, this study was conducted to evaluate the salt content in a variety of consumed breads in Yazd city, Iran. Methods: This study was a cross sectional research conducted in Yazd. The list of the bakeries obtained from their industry office. Ten percent of about 600 bakeries in Yazd (62 bakeries; 2 samples in each bakery) were selected using simple random sampling based on sample frame of ID number of each bakery. Finally, 9 types of bread included in this study. Sodium content was measured using flame photometer method. Salt content in breads was reported in each 100 g bread. Results: It was found that Nan-Taftoon Tanuri is the most popular bread among traditional breads in Yazd (45.2%). It had significantly more salt than Nan-Fantezi and Nan-Sangak (P < 0.02). Also, Nan-Sangak had the least salt among traditional breads. However, the mean salt of traditional breads was more than the standard level (1g salt/100g bread (P < 0.0001). Conclusion: The current study showed that the mean salt content of traditional breads was significantly more than the standard level. Furthermore, Nan-TaftoonTanuri had significantly more salt than others, such as Nan-Fantezi and Nan-Sangak.
Authors and Affiliations
Seyedeh Mahdieh Namayandeh, Mohammad Hasan Lotfi, Vahid Jafari, Vali Dad, Javad Biabani, Mohammad Hossein Razi, Zohre Sadat Sangsefidi
Keywords
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- EP ID EP413899
- DOI 10.18502/jnfs.v3i4.162
- Views 108
- Downloads 0
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