title: A one-quarter reduction in the salt content of bread can be made without detection.
abstract: 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.
authors.affiliation: Institute for International Health, University of Sydney, Australia.
authors.forename: S
authors.initials: S
authors.lastname: Girgis
authors.forename: B
authors.initials: B
authors.lastname: Neal
authors.forename: J
authors.initials: J
authors.lastname: Prescott
authors.forename: J
authors.initials: J
authors.lastname: Prendergast
authors.forename: S
authors.initials: S
authors.lastname: Dumbrell
authors.forename: C
authors.initials: C
authors.lastname: Turner
authors.forename: M
authors.initials: M
authors.lastname: Woodward
mesh_terms: 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
chemical_list: D012982:Sodium, Dietary