Sodium in Bread Study
Aims:
To determine whether it is possible to reduce the salt content of bread without spoiling its taste.
Methods:
110 participants were randomly assigned to either six consecutive weeks of bread with 100% usual sodium content or six weeks of bread in which the sodium content was reduced from 100% to 75%. People's ability to detect difference in the bread and their perceptions of taste, flavour and acceptability were recorded each week.
Status/Results:
The study is now complete. Participants were not able to detect the week-to-week reductions in sodium content of the bread. Progressive small reductions on the salt content of foods might be an effective way of reducing dietary sodium intake. The findings were presented at a meeting of the Public Health Association of Australia, and a paper has been published.
Institute Investigators:
Collaboration:
- The University of Otago, New Zealand
- Department of Nutrition, Royal North Shore Hospital, Australia
Funding Agencies:
- Northern Sydney Area Health Service
- George Weston Foods provided the bread for the study