ArticlePloS one2025
Determination of salt contents of bread types and estimation of salt intake from bread in Lebanon.
Article in PloS one, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Maternal nutritional imbalance during pregnancy and the development of fetal-origin cardiovascular diseases.Frontiers in nutrition · 2026Review
- Effects of Thawing Methods on the Roasting Quality and Flavor Profiles of Reduced-Salt Marinated Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Optimization of hollow salt microspheres using soybean soluble polysaccharides and hydroxypropyl-β-cyclodextrin: Evaluation of salt reduction in dough and bread.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundHigh dietary salt intake is a major risk factor for hypertension, which strongly predisposes affected individuals to cardiovascular diseases and stroke. Most populations consume more salt than the upper limit set by the WHO at 5 g/day. Bread is a major contributor to salt intake, and reducing bread salt is the most effective approach for reducing the ingestion of salt by populations.
aimsThis work aims to determine the salt levels of bread marketed in Lebanon, bread consumption by the Lebanese population, and the bread's contribution to daily salt intake.
methodsOne hundred and sixty-two samples of the breads consumed in Lebanon were collected from 45 bakeries, and their salt levels were determined by atomic absorption spectrophotometry. The bread consumption was estimated from a cross-sectional survey of 1048 individuals, and their salt intakes were computed using the determined levels of bread salt. The proportion of breads samples meeting the WHO-recommended salt levels was computed, and the salt intakes were determined and benchmarked against the WHO cut-offs.
resultsThe least salty and saltiest breads were the white pita and markouk, with mean salt levels of 1.46g/100g and 2.77g/100g, respectively. The breads meeting the WHO-recommended salt levels ranged between 7.1% and 12%. The total bread consumption was 176.27 ± 216.73 g/day with white pita being the most consumed at 96.63 ± 175.44 g/day. The salt intake from bread at 2.86 ± 3.83 g/day amounted to 57.2% of the WHO limit for daily salt intake.
conclusionsThe breads spanned wide ranges of salt content and differed markedly in their contribution to salt intake. White pita was the most consumed and contained the least salt thereby making it the chief contributor to salt intake from bread. Interestingly, the analyzed breads indicated the availability of products that meet the WHO-recommended targets for salt thereby providing an impetus for reducing bread salt by stealth.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.