Salt Content in Traditional and Nontraditional Breads in Yazd City, Iran, 2015-2016
| Autor: | Vahid Jafari, Mohammad Hassan Lotfi, Zohreh Sadat Sangsefidi, Javad Biabani, Vali Dad, Mohammad Hossein Razi, Seyedeh Mahdieh Namayandeh |
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| Rok vydání: | 2018 |
| Předmět: |
Salt content
Sodium chloride Sodium Salt Breads Medicine (miscellaneous) Salt (chemistry) chemistry.chemical_element lcsh:TX341-641 Nutrient intake Flame photometer lcsh:Agriculture Food science Chemical composition Yazd chemistry.chemical_classification Nutrition and Dietetics Chemistry digestive oral and skin physiology lcsh:S Public Health Environmental and Occupational Health food and beverages Salinity Nan lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Journal of Nutrition and Food Security, Vol 3, Iss 4, Pp 185-192 (2018) |
| ISSN: | 2476-7425 2476-7417 |
| DOI: | 10.18502/jnfs.v3i4.162 |
| Popis: | Background: Cardiovascular diseases (CVDs) are the leading cause of premature death in the 21st century. Dietary factors, such as high salt intake, are related to increased risk of CVDs{Akpolat, 2009 #21}. One of the main sources of dietary salt is bread. On the other hand, salt content is a quality indicator of bread. Therefore, this study was conducted to evaluate the salt content in a variety of consumed breads in Yazd city, Iran. Methods: This study was a cross sectional research conducted in Yazd. The list of the bakeries obtained from their industry office. Ten percent of about 600 bakeries in Yazd (62 bakeries; 2 samples in each bakery) were selected using simple random sampling based on sample frame of ID number of each bakery. Finally, 9 types of bread included in this study. Sodium content was measured using flame photometer method. Salt content in breads was reported in each 100 g bread. Results: It was found that Nan-Taftoon Tanuri is the most popular bread among traditional breads in Yazd (45.2%). It had significantly more salt than Nan-Fantezi and Nan-Sangak (P < 0.02). Also, Nan-Sangak had the least salt among traditional breads. However, the mean salt of traditional breads was more than the standard level (1g salt/100g bread (P < 0.0001). Conclusion: The current study showed that the mean salt content of traditional breads was significantly more than the standard level. Furthermore, Nan-TaftoonTanuri had significantly more salt than others, such as Nan-Fantezi and Nan-Sangak. |
| Databáze: | OpenAIRE |
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