摘要：Current levels of sodium intakes in Europe and Romania are twice the recommended dose, leading to an increased risk of cardiovascular incidents and renal disease due to high blood pressure. Bread products were proven to be one of the major sources of salt in the diets of people in Europe. Leavened bread was always the most prominent staple food of the Romanian population, with consumption covering almost 50% of the total energy intake. Last eight years registered a decrease in the total consumption of bread products in Romania. Nonetheless, eaten volumes are significantly higher than the European average or any other EU country, reaching 7.66 kg per month and person in 2011, according to data provided by household budget surveys, 8.84 kg per month and person as revealed by prospective dietary assessment, and 13.26 kg per month and person, according to data from analysis of food balance sheets. F ood composition data reveal salt content of bread products in Romania is relatively high, with median NaCl levels ranging from 0.91 g% for pita breads to 1.79 g% for traditional potato breads. Corroborating food composition data with food consumption data reveals bread products can account for an intake of 2.5 to 5g of salt per day. Analysis of prospective nutritional surveillance data revealed bread products contribute to 30% of the total daily ingestion of salt. Given the significant contribution bread products have to the overall salt levels in the diet, immediate and considerable reformulation action is required.
关键词：food reformulation; food consumption; bread products; salt intake
