Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

2.50
Hdl Handle:
http://hdl.handle.net/10757/555477
Title:
Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru
Authors:
Saavedra Garcia, Lorena; Sosa Zevallos, Vanessa; Diez Canseco, Francisco
Publisher:
The Nutrition Society
Journal:
Public Health Nutrition (Public Health Nutrition)
Issue Date:
22-May-2015
URI:
http://hdl.handle.net/10757/555477
DOI:
10.1017/S1368980015001597
Additional Links:
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9706071&fileId=S1368980015001597
Abstract:
Objectives: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in ‘pan francés’ bread. Design: 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. Setting: A municipal bakery in Miraflores, Lima, Peru. Subjects: 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.
Type:
info:eu-repo/semantics/article
Rights:
info:eu-repo/semantics/openAccess
Language:
eng
Keywords:
Salt reduction; Sodium chloride; Bread; Experimental studies
ISSN:
1368-9800
EISSN:
1475-2727

Full metadata record

DC FieldValue Language
dc.contributor.authorSaavedra Garcia, Lorenaes_PE
dc.contributor.authorSosa Zevallos, Vanessaes_PE
dc.contributor.authorDiez Canseco, Franciscoes_PE
dc.date.accessioned2015-05-22T16:17:28Zes_PE
dc.date.available2015-05-22T16:17:28Zes_PE
dc.date.issued2015-05-22es_PE
dc.identifier.issn1368-9800es_PE
dc.identifier.doi10.1017/S1368980015001597es_PE
dc.identifier.urihttp://hdl.handle.net/10757/555477es_PE
dc.description.abstractObjectives: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in ‘pan francés’ bread. Design: 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. Setting: A municipal bakery in Miraflores, Lima, Peru. Subjects: 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.eng
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherThe Nutrition Societyes_PE
dc.relation.urlhttp://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9706071&fileId=S1368980015001597es_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.sourceUniversidad Peruana de Ciencias Aplicadas (UPC)es_PE
dc.sourceRepositorio Académico - UPCes_PE
dc.subjectSalt reductiones_PE
dc.subjectSodium chloridees_PE
dc.subjectBreades_PE
dc.subjectExperimental studieses_PE
dc.titleReducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Perues_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.identifier.eissn1475-2727es_PE
dc.identifier.journalPublic Health Nutrition (Public Health Nutrition)es_PE
dc.description.peer-reviewRevisión por pareses_PE
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