ArticleInternational journal of preventive medicine2022
Survey of the salt (NaCl) Contents of Traditional Breads in Tehran, 2016‒2018: Implication for Public Health.
Article in International journal of preventive medicine, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Salt Intake Among the Iranian Population and Public Attitudes Toward Salt Consumption: National and Subnational Report From STEPS 2021.Food science & nutrition · 2026Article
- Trends in Salt Consumption and Reduction Practices in Vietnam During 2015-2021: Analyzing Urinary Sodium Levels Among 18-69 Aged Populations.International journal of public health · 2025Article
- Accuracy of Declared Salt Content on Traffic Light Labelling of Nuts and Seeds in Isfahan, Iran.Journal of research in health sciences · 2024Article
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5 authors.
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Abstract
Background: Considering the importance of non-communicable diseases (NCDs) in Iran, the aim of this study is to identify the trend in the salt (NaCl) levels of various types of traditional bread ( Methods: A total of 777 samples of various traditional breads were randomly collected from various districts located in Tehran in 2018. The salt content (expressed as g/100 g dry weight) in these breads were determined according to Volhard method. Results from this study were compared with those reported in 2016. Results: The present study indicated that the mean salt content in traditional breads in 2018 was significantly higher than that reported in 2016. Salt content in traditional breads collected in 2018 ranged from 0.03 to 6.52/100 g dry weight, with mean value of 1.43 g/100 g dry weight. When comparing with the permitted limit set by Institute of Standards and Industrial Research of Iran (ISIRI), there was an increase in the percentage of samples complying with the permitted limit; 50.8% (2016) Conclusions: The daily salt intake increased from 1.56 g per person in 2016 to 2.31 g per person in 2018. Considering the high bread per capita consumption in Iran, it seems that half of the daily recommended salt intake could be reached exclusively through breads. Hence, the main strategies for salt intake reduction from bread could be achieved through evaluation of salt reduction programs and development of technological factors in bread baking.
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