Feasibility of salt reduction in processed foods in Argentina


Ferrante, D; Apro, N; Ferreira, V; Virgolini, M; Aguilar, V; Sosa, M; Perel, P; Casas, J; (2011) Feasibility of salt reduction in processed foods in Argentina. Revista panamericana de salud publica = Pan American journal of public health, 29 (2). pp. 69-75. ISSN 1020-4989

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Abstract

Objective. To assess an intervention to reduce salt intake based on an agreement with the food industry. Methods. Salt content was measured in bakery products through a national survey and biochemical analyses. Low-salt bread was evaluated by a panel of taste testers to determine whether a reduced salt bread could remain undetected. French bread accounts for 25% of the total salt intake in Argentina; hence, reducing its salt concentration from 2% to 1.4% was proposed and tested. A crossover trial was conducted to evaluate the reduction in urinary sodium and blood pressure in participants during consumption of the low-salt bread compared with ordinary bread. Results. Average salt content in bread was 2%. This study evaluated low-salt bread containing 1.4% salt. This reduction remained mostly undetected by the panels of taste testers. In the crossover trial, which included 58 participants, a reduction of 25 milliequivalents in 24-hour urine sodium excretion, a reduction in systolic blood pressure of 1.66 mmHg, and a reduction in diastolic blood pressure of 0.76 mmHg were found during the low-salt bread intake. Conclusions. The study showed that dietary salt reduction was feasible and well accepted in the population studied through a reduction of salt content in bread. Although the effects on urinary sodium and blood pressure were moderate, a countrywide intervention could have a greater public health impact.

Item Type: Article
Keywords: Sodium, dietary, food habits, nutrition policy, bread, blood pressure, Argentina, BLOOD-PRESSURE, DISEASE, PREVENTION, COSTS, RISK
Faculty and Department: Faculty of Epidemiology and Population Health > Dept of Non-Communicable Disease Epidemiology
Faculty of Epidemiology and Population Health > Dept of Population Health (2012- ) > Dept of Nutrition and Public Health Interventions Research (2003-2012)
Research Centre: Centre for Global Non-Communicable Diseases (NCDs)
PubMed ID: 21437363
Web of Science ID: 288715800001
URI: http://researchonline.lshtm.ac.uk/id/eprint/835

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