A one-quarter reduction in the salt content of bread can be made without detection.
OBJECTIVE
To determine if it is possible to deliver a one-quarter reduction in the sodium content of bread without detection.


METHODS
Single-blind, randomized, controlled trial.


METHODS
The Royal North Shore Hospital in Sydney, Australia.


METHODS
One-hundred and ten volunteers from the hospital staff that completed 94% of scheduled assessments.


METHODS
Six consecutive weeks of bread with usual sodium content or six consecutive weeks of bread with cumulating 5% reductions in sodium content each week.


METHODS
The proportion of participants reporting a difference in the salt content of the study bread from week to week.


RESULTS
The intervention group were no more likely than the control group to report a difference in the salt content of the bread from week to week (P=0.8). Similarly, there were no differences between randomized groups in the scores for flavour (P=0.08) or liking of the bread (P=0.95) over the study follow-up period. However, the saltiness scores recorded on a visual analogue scale did decline in the intervention group compared with the control group (P=0.01)


CONCLUSIONS
A one-quarter reduction in the sodium content of white bread can be delivered over a short time period, while maintaining consumer acceptance. Over the long term, and particularly if achieved for multiple foods, a decrease in sodium content of this magnitude would be expected to reduce population levels of blood pressure and the risks of stroke and heart attack.
Girgis
S
S
Institute for International Health, University of Sydney, Australia.
Neal
B
B
Prescott
J
J
Prendergast
J
J
Dumbrell
S
S
Turner
C
C
Woodward
M
M
D000328:Adult; D001939:Bread / Q000032:analysis*; D005260:Female; D006801:Humans; D006973:Hypertension / Q000517:prevention & control; D008297:Male; D008875:Middle Aged; D012982:Sodium, Dietary / Q000008:administration & dosage* / Q000032:analysis; D013649:Taste
D012982:Sodium, Dietary