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Distinction of bakeries that meet the ambitious goal set for the year 2021 for maximum salt content in bread

2019-10Conference object Restricted access
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dc.contributor.authorSantiago, Susana
dc.contributor.authorNascimento, A.
dc.contributor.authorSantos, Mariana
dc.contributor.authorCalhau, M.A.
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2020-05-18T16:13:17Z
dc.date.available2020-05-18T16:13:17Z
dc.date.issued2019-10
dc.description.abstractSalt consumption in Portugal (7.4 g/day) is still higher than the maximum recommended dose by the World Health Organization (5 g/day). The consumption of bread in Portugal represents 18% of the daily consumption of salt. In 2009, a Portuguese law limited the maximum salt content in bread to 1.4g of NaCl/100g of bread. The “Bread Stamp with less salt, same flavor" project comes under the protocol established between the General Directorate of Health (DGS), the National Institute of Health Doctor Ricardo Jorge (INSA) and the Associations of Industrial Bakeries, Pastry and Similar, with the aim of agreeing a set of measures to reduce the salt content in bread. This initiative intends to grant a public distinction by giving a distinctive mention to bakeries that currently meet the most ambitious target set for 2021 for maximum salt content in bread (<1g NaCl/100g bread). Bread samples from 12 bakeries distributed throughout the country, were analyzed between September 2018 and January 2019 in two different moments, in a total of 117 samples. At each visit, 4 different types of bread were collected. Samples were analyzed by ICP-OES for sodium content and the salt content determined by calculation (Na x 2.5). In 12 bakeries under study, 8 obtained all the results below 1g of salt / 100g of bread and 4 obtained results that did not fulfill criterion. Thus, 8 stamps were awarded to the bakeries that complied with the salt reduction. There is a growing concern about the reduction of the salt content in bread, since 8 bakeries met the ambitious goal of salt below 1g/100g of bread, with gains for the Portuguese population’s health, with regard to hypertension and cardiovascular diseases. Caution is required so that bread salt reduction is not accomplished by its replacement with other substances (eg. sugar).pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/6688
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectBreadpt_PT
dc.subjectSaltpt_PT
dc.subjectCardiovascular Diseasespt_PT
dc.subjectPortugalpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleDistinction of bakeries that meet the ambitious goal set for the year 2021 for maximum salt content in breadpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.title13th International Food Data Conference (IFDC 2019), International Network of Food Data Systems, 5-18 outubro 2019pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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