Cork Centre for Vitamin D and Nutrition Research, School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
Muscle Foods Research Group, School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
Nutrients. 2019 Jul 26;11(8):1725. doi: 10.3390/nu11081725.
Reformulation of bread in terms of salt content remains an important measure to help achieve a reduction in salt intake in the population and for the prevention of hypertension and elevated blood pressure (BP). Our fundamental studies on the reduction of salt on dough and bread characteristics showed that wheat breads produced with 0.3 g salt/100 g ("low-salt") were found to be comparable quality to that produced with the typical level of salt (1.2%). This food-based intervention trial examined, using a 5 week cross-over design, the potential for inclusion of "low-salt" bread as part of a pragmatic reduced-salt diet on BP, markers of bone metabolism, and plasma lipids in 97 adults with slightly to moderately elevated BP. Assuming all sodium from dietary intake was excreted through the urine, the intake of salt decreased by 1.7 g/day, on average, during the reduced-salt dietary period. Systolic BP was significantly lower (by 3.3 mmHg on average; < 0.0001) during the reduced-salt dietary period compared to the usual-salt dietary period, but there was no significant difference ( = 0.81) in diastolic BP. There were no significant differences ( > 0.12, in all cases) in any of the urinary- or serum-based biochemical indices of calcium or bone metabolism or in plasma lipids between the two periods. In conclusion, a modest reduction in dietary salt intake, in which the use of "low-salt" (i.e., 0.3 g/100g) bread played a key role along with dietary advice, and led to a significant, and clinically meaningful, decrease in systolic, but not diastolic, BP in adults with mildly to moderately elevated BP.
在盐分含量方面对面包进行重新配方仍然是帮助实现人群减盐摄入和预防高血压和血压升高的重要措施。我们关于减少面团和面包盐分对其特性影响的基础研究表明，含盐量为 0.3 克/100 克（“低盐”）的小麦面包的质量可与通常水平的盐分（1.2%）制作的面包相媲美。这项基于食物的干预试验使用 5 周交叉设计，在 97 名血压轻度至中度升高的成年人中，研究了将“低盐”面包纳入实用低盐饮食中对血压、骨代谢标志物和血浆脂质的潜在影响。假设膳食摄入的所有钠都通过尿液排出，在低盐饮食期间，盐的摄入量平均每天减少 1.7 克。与通常盐饮食期间相比，收缩压在低盐饮食期间显著降低（平均降低 3.3 毫米汞柱；<0.0001），但舒张压无显著差异（=0.81）。在两个时期之间，任何基于尿或血清的钙或骨代谢生化指标或血浆脂质均无显著差异（>0.12，在所有情况下）。总之，饮食中盐的摄入量适度减少，其中使用“低盐”（即 0.3 克/100 克）面包以及饮食建议起到了关键作用，导致血压轻度至中度升高的成年人的收缩压显著降低（但舒张压无显著变化），具有临床意义。
