出版社：Sociedad Chilena de Nutrición, Bromatología y Toxicología
其他摘要：Introduction: Considering the high burden of disease associated with excessive salt intake of the population, Chile initiated a pilot program between the Ministry of Health (MINSAL), the Industrial Bakers Federation (FECHIPAN) and the Chilean Asso- ciation of Supermarkets (ASACH) in order to achieve a gradual reduction of salt in bread. Objective: To analyze the amount of sodium in bread samples from bakeries belonging to the program and those not participating in Santiago. Materials and methods: Cross-sectional study with random sampling of two products in five pilot and five control bakeries. Sodium was analysed by atomic absorption spectrophotometry and the mean was used for analysis (mg/100 g of bread). For comparison the Student’s t test was utilized and significance was established at p <0,05. Results: The average sodium concentration in the control group was 597,2 ± 106,4 mg/100 g bread while in the experimental group was 600,9 ± 106,2 mg/100 g bread showing no significant differences between them. There was considerable variability in the levels of sodium in both groups, with values ranging from 403 to 824 mg/100 g. Discussion: The concentration of sodium in the bread was similar in both groups, suggesting a reduction in salt content in the control bakeries. More studies are needed to better understand the national reality in this matter.
关键词：Bread; sodium; salt; pilot program; Ministry of Health; high blood pressure
