We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Sodium chloride composition of commercial white bread in Morocco.
- Authors
Jafri, Ali; El-Kardi, Younes; Derouiche, Abdelfettah
- Abstract
This study aimed to evaluate the amount of salt provided by the consumption of bread in daily food intake and compare it to recommended salt intake. Chloride ion concentrations were measured using Mohr's Method to indirectly quantify added salt in bread samples from 80 professional bakeries in Casablanca, Morocco. Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. The high salt content of white bread might be a contributing factor to the high sodium intake in Morocco, especially considering that bread is a staple food in the country. Any policies or initiatives to reduce sodium consumption should target bread as a strategic vehicle to reduce salt intake.
- Subjects
MOROCCO; BREAD; FOOD habits; SALT
- Publication
Eastern Mediterranean Health Journal, 2017, Vol 23, Issue 10, p708
- ISSN
1020-3397
- Publication type
Article
- DOI
10.26719/2017.23.10.708