title: Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.
abstract: OBJECTIVE
  To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread.
  
  
  METHODS
  The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi-experimental, pre-post intervention study assessed the effects of the introduction of low-salt bread on bakery sales.
  
  
  METHODS
  A municipal bakery in Miraflores, Lima, Peru.
  
  
  METHODS
  Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2.
  
  
  RESULTS
  On average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (sd 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P=0·82) and 20 % (P=0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of 'pan francés' (P=0·70) or other types of bread (P=0·36). Results were consistent when using different statistical techniques.
  
  
  CONCLUSIONS
  The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population's cardiovascular health.
authors.affiliation: 1CRONICAS Center of Excellence in Chronic Diseases,Universidad Peruana Cayetano Heredia,Av. Armendariz 497,Miraflores,Lima 18,Peru.
authors.forename: Lorena
authors.initials: L
authors.lastname: Saavedra-Garcia
authors.affiliation: 1CRONICAS Center of Excellence in Chronic Diseases,Universidad Peruana Cayetano Heredia,Av. Armendariz 497,Miraflores,Lima 18,Peru.
authors.forename: Vanessa
authors.initials: V
authors.lastname: Sosa-Zevallos
authors.affiliation: 1CRONICAS Center of Excellence in Chronic Diseases,Universidad Peruana Cayetano Heredia,Av. Armendariz 497,Miraflores,Lima 18,Peru.
authors.forename: Francisco
authors.initials: F
authors.lastname: Diez-Canseco
authors.affiliation: 1CRONICAS Center of Excellence in Chronic Diseases,Universidad Peruana Cayetano Heredia,Av. Armendariz 497,Miraflores,Lima 18,Peru.
authors.forename: J Jaime
authors.initials: JJ
authors.lastname: Miranda
authors.affiliation: 1CRONICAS Center of Excellence in Chronic Diseases,Universidad Peruana Cayetano Heredia,Av. Armendariz 497,Miraflores,Lima 18,Peru.
authors.forename: Antonio
authors.initials: A
authors.lastname: Bernabe-Ortiz
mesh_terms: D000368:Aged; D001939:Bread / Q000032:analysis*; D003296:Cooking; D005240:Feasibility Studies; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D010568:Peru; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013649:Taste
chemical_list: D017673:Sodium Chloride, Dietary
keywords: Bread; Experimental studies; Peru; Salt reduction; Sodium chloride