Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands.
J Nutr. 2011 Dec;141(12):2249-55. doi: 10.3945/jn.111.141366. Epub 2011 Nov 2.
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by choice of sandwich fillings. A total of 116 participants (age: 21 ± 3 y; BMI: 22 ± 2 kg/m²) consumed a buffet-style breakfast on weekdays for 4 wk. Participants received either regular bread (control group: n = 39), bread whose salt content was gradually lowered each week by 0, 31, 52, and 67% (reduced group: n = 38), or bread whose salt content was also gradually lowered each week but which was also flavor compensated (compensated group: n = 39). A reduction of up to 52% of salt in bread did not lead to lower consumption of bread compared to the control (P = 0.57), whereas less bread was consumed when salt was reduced by 67% (P = 0.006). When bread was flavor compensated, however, a reduction of 67% did not lead to lower consumption (P = 0.69). Salt reduction in bread (with and without flavor compensation) did not induce sodium intake compensation (P = 0.31). In conclusion, a salt reduction of up to 52% in bread or even up to 67% in flavor-compensated bread neither affected bread consumption nor choice of sandwich fillings.
面包是许多国家钠摄入量的主要来源。降低面包中的盐（NaCl）含量可能是减少整体钠摄入量的有效方法。本研究的目的是研究逐渐降低全麦面包中的盐含量（添加或不添加风味补偿物，即 KCl 和酵母提取物）对面包消费和通过选择三明治馅料进行钠摄入量补偿的影响。共有 116 名参与者（年龄：21 ± 3 岁；BMI：22 ± 2 kg/m²）在工作日连续 4 周内每天享用自助式早餐。参与者摄入的是常规面包（对照组：n = 39）、每周盐含量逐渐降低 0%、31%、52%和 67%的面包（降低组：n = 38）或每周盐含量逐渐降低且风味补偿的面包（补偿组：n = 39）。与对照组相比，面包中盐含量降低 52%并不会导致面包消耗量降低（P = 0.57），而当盐含量降低 67%时，面包消耗量会降低（P = 0.006）。然而，当面包添加风味补偿物时，盐含量降低 67%不会导致面包消耗量降低（P = 0.69）。尽管面包中的盐含量（添加或不添加风味补偿物）降低并未引起钠摄入量的补偿（P = 0.31）。总之，面包中的盐含量降低 52%甚至高达 67%，即使添加了风味补偿物，也不会影响面包的消耗量或三明治馅料的选择。
