Pérez Farinós Napoleón, Santos Sanz Sara, Dal Re M ª Ángeles, Yusta Boyo José, Robledo Teresa, Castrodeza José Javier, Campos Amado Jesús, Villar Carmen
Agencia Española de Consumo, Seguridad Alimentaria y Nutrición.
Nutr Hosp. 2018 May 17;35(3):650-654. doi: 10.20960/nh.1339.
excess salt intake is associated to the risk of cardiovascular diseases. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread.
to quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008.
this cross-sectional study was conducted in Spain in 2014, and 1,137 loaves of bread (three types: barra, a Spanish style, similar in shape to a baguette; baguettes and wholemeal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spain's autonomous communities. Salt content (g/100 g bread) was estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination).
the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barraand baguette-type breads (2.09 g/100 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g/100 g (SD: 0.42) in 2014 and 1.63 g/100 g (SD: 0.37) in 2008. This was not a significant difference (p = 0.428).
the amount of salt in common bread in Spain remains stable from 2008.
过量摄入盐与心血管疾病风险相关。面包是西班牙饮食中盐含量最高的食物之一。监测面包中的盐含量很重要。
量化2014年西班牙面包中的盐含量，并与2008年的盐含量进行比较。
这项横断面研究于2014年在西班牙开展，从西班牙所有自治区有或没有现场工作间的面包店以及超市购买了1137条面包（三种类型：西班牙风味长条面包，形状类似法棍；法棍和全麦面包）。通过测定总钠含量估算盐含量（克/100克面包）。在一个子样本中，通过测定氯化物估算平均盐含量；将其与2008年盐含量的先前数据（氯化物测定）进行比较。
平均盐含量为2.08克/100克（标准差：0.32），最小值为0.30，最大值为3.33。西班牙风味长条面包和法棍型面包的平均盐含量相似（2.09克/100克），全麦面包的平均盐含量略低。新鲜面团制作的面包平均盐含量为2.07克/1至克，冷冻面团制作的面包平均盐含量为2.12克/100克。2014年平均盐含量（氯化物）为1.64克/100克（标准差：0.42），2008年为1.63克/100克（标准差：0.37）。这一差异不显著（p = 0.428）。
自2008年以来，西班牙普通面包中的盐含量保持稳定。
