Department of Nutrition & Dietetics, King's College London, London, UK.
Int J Food Sci Nutr. 2009 Sep;60(6):507-21. doi: 10.1080/09637480701782118.
A high sodium intake, to which bread makes a major contribution, and a low potassium intake are believed to be important factors in the promotion of cardiovascular disease. Our aims was to determine to what extent salts of potassium could substitute sodium chloride and potassium-rich soya flour could replace wheat flour without detrimental effect on acceptability, and to measure the bioavailability of a potassium salt added to bread. A single-blind organoleptic evaluation was carried out on eight different potassium-enriched breads by 41 panellists. Thereafter, six volunteers consumed standard or potassium-chloride-fortified bread in an 11-day single-blind cross-over feeding trial to determine the bioavailability of the supplemental potassium. Two breads in which 30% of the sodium was replaced by potassium salts, and bread in which 10% of wheat flour was replaced with soy flour, had acceptability scores similar to the standard bread. In the metabolic study a supplement of 22 mmol/day potassium chloride incorporated into the bread was found to be wholly bioavailable. A substantial reduction in sodium and an increase in potassium intake could be achieved by substituting potassium salts for sodium chloride in bread.
高钠摄入量（面包是主要来源之一）和低钾摄入量被认为是促进心血管疾病的重要因素。我们的目的是确定钾盐在多大程度上可以替代氯化钠，以及富含钾的大豆粉在不影响可接受性的情况下可以替代多少小麦粉，并测量添加到面包中的钾盐的生物利用度。41 名评审员对八种不同的富钾面包进行了单盲感官评估。之后，六名志愿者在为期 11 天的单盲交叉喂养试验中食用标准或加钾盐的面包，以确定补充钾的生物利用度。两种用 30%的钾盐替代部分钠的面包，以及用 10%的大豆粉替代部分小麦粉的面包，其可接受性评分与标准面包相似。在代谢研究中，发现面包中添加的 22mmol/天的氯化钾完全可被生物利用。通过用钾盐替代面包中的氯化钠，可以显著减少钠的摄入量并增加钾的摄入量。
