Big drop in salt levels in bread
Thursday 29 November 2001
Are you concerned about the amount of salt in your diet? If you are, you’ll be pleased to know that, on average, you’re now getting about 13½ level teaspoons of salt per year less, when you eat your daily bread. This is thanks to big reductions in the use of salt by UK bakers.
These are the findings of an FSA study published today, which analysed the five most popular kinds of bread in the UK. An Agency investigation three years ago highlighted the high levels of salt in an average loaf, prompting industry to tackle the problem.
Levels of sodium in bread have now been reduced by up to 21% - and 95% of the sodium found in bread comes from salt.
Combating coronary heart disease
‘bread is still as popular as ever, proving that changes with important health benefits can be made without sacrificing taste.’
Reducing the amount of salt we eat is a vital step towards combating coronary heart disease. Eating a lot of salt has been linked to high blood pressure, which in turn can lead to an increased risk of strokes, heart disease and kidney disease.
Previous studies have shown that nearly a quarter of the salt we eat comes from bread, with the average person eating three slices of bread a day.
The study revealed fresh white crusty bread still contained, on average, the highest levels of salt at 545 mg of sodium per 100 g of bread.
Other foods now to be targeted
Now that the UK bread industry has set the example, the FSA is urging manufacturers of other food containing hidden salt, such as ready-made meals, to reduce the amount they use. The Agency has identified key sources of salt in our food and is discussing ways of reducing these.
FSA Chair Sir John Krebs, said: ‘This change is of real importance for the health of our bread eating nation – particularly for those who have been advised to reduce their salt intake. In the UK, the people eat on average three slices of bread a day, so this is key to lowering their overall dietary intake of salt.
‘Bread manufacturers have worked hard to achieve this reduction, I congratulate them on their success. Salt levels have lowered, but bread is still as popular as ever, proving that changes with important health benefits can be made without sacrificing taste.’