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- Title
Salt Content in VVhite Bread in the Republic of Srpska.
- Authors
Lazić, Vesna
- Abstract
Introduction: Numerous scientific studies have confirmed that the increased sait intake ieads to increased biood pressure and increased risk of cardiovascuiar diseases. It has been found that the largest salt intake is achieved by eating cereais and their products, inciuding different kinds of bread. The research of nutrition habits of the popuiation of the Republic of Srpska has proven that vvhite bread is most commonly consumed of all cereals. Aim of the Study: The aim of this study is to determine the salt content in white bread and salt intake assessed by eating white bread, and to indicate the public heaith importance of regular control of salt in cereals and cereal products. Patients and Methods: Determining the content of salt in white bread (n = 96) was conducted as cross-sectional study, using Mohr's method and specific geographicai distribution patterns. Descriptive statistic indicators were used in the survey (the number of samples, minimum and maximum vaiues, standard deviation). T test and Sheffe’s post-hoc test were used for testing the significance of differences in salt content in white bread. Results: The results indicated that there was a statistically significant difference in the content of salt in white bread at the regional level as well as at the level of the region and the Republic of Srpska. The estimated intake of salt by eating white bread clearly pointed to the cardiovascular risk of the population of the Republic of Srpska and confirmed the importance of the public health necessity of the regulations that would ensure continuous monitoring of the salt content in white bread and other cereal products. Conclusion: Salt intake assessed by eating white bread in population of the Republic of Srpska is bigger than the one in the population of the Republic of Serbia and Portugal. Estimated salt intake by eating white bread сап be assessed as high and risky for cardiovascular health. It is necessary to continuously implement and educate the population in the area of proper nutrition.
- Subjects
REPUBLIKA Srpska (Bosnia &; Herzegovina); SALT content of food; BLOOD pressure; CARDIOVASCULAR diseases risk factors; FOOD habits; NUTRITIONAL value of bread
- Publication
Scripta Medica, 2017, Vol 48, Issue 1, p24
- ISSN
0350-8218
- Publication type
Article
- DOI
10.18575/msrs.sm.e.17.04