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首页> 外文期刊>Eastern Mediterranean Health Journal: Al-Magallat al-Sihhiyyat li-Sarq al-Mutawassit >Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region
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Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region

机译：地中海地区常用的面包中盐浓度的评估

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Background: Hypertension is the most important cardiovascular risk factor in the World Health Organization (WHO)Eastern Mediterranean Region. Excessive salt and sodium intake is directly related to hypertension, and its reduction isa priority of WHO. Bread is the leading staple food in the Region; therefore, reducing the amount of salt added to breadcould be an effective measure for reducing salt intake.Aim: The study sought to determine the levels of sodium and salt in locally produced staple bread from 8 countries in theRegion.Methods: Bread samples were collected randomly from bakeries located in the capital cities of the selected countries. Thesamples were analysed for sodium content using atomic absorption spectroscopy.Results: The mean salt content of breads varied from 4.28 g/kg in Jordan to 12.41 g/kg in Tunisia. The mean salt andsodium content in bread for all countries was 7.63 (SD 3.12) and 3.0 (SD 1.23) g/kg, respectively. The contribution of breadto daily salt intake varied considerably between countries, ranging from 1.3 g (12.5%) in Jordan to 3.7 g (33.5%) in Tunisia.Conclusion: Interventions to reduce population salt intake should target reduction of salt in bread in all countries. Theamount of salt added to bread should be standardized and relevant legislation developed to guide bakers. Setting an upperlimit for salt content in flat bread (pita or Arabic bread) at 0.5% is strongly recommended. However, salt levels at ≤ 1% wouldbe appropriate for other kind of breads.
机译：背景：高血压是世界卫生组织（世卫组织）东部地中海地区最重要的心血管危险因素。过量的盐和钠摄入直接与高血压有关，其减少是世卫组织的优先权。面包是该地区领先的主食;因此，减少加入Breadcould的盐的量是减少盐摄入的有效措施。该研究寻求从其中8个国家确定局部产生的钠和盐水平。方法：随机收集面包样品来自位于所选国家首都城市的面包店。使用原子吸收光谱分析钠含量的钠含量。结果：突尼斯的突丹的4.28g / kg面包的平均盐含量从4.28g / kg变化至12.41g / kg。所有国家的面包中的平均盐和溶剂含量分别为7.63（SD 3.12）和3.0（SD 1.23）G / kg。面包中的贡献在各国之间多大不同，从约旦的1.3克（12.5％）到突尼斯的3.7克（33.5％）。结论：减少人口盐摄入的干预措施应靶向所有国家的面包中的盐。加入到面包中的盐时，应该是标准化的，并为指导面包师而制定的相关立法。强烈建议在0.5％的平面面包（皮塔饼或阿拉伯面包）中为盐含量设置盐含量。然而，含盐水平≤1％是适当的其他面包。

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