Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region.

Conclusion: Interventions to reduce population salt intake should target reduction of salt in bread in all countries. The amount of salt added to bread should be standardized and relevant legislation developed to guide bakers. Setting an upper limit for salt content in flat bread (pita or Arabic bread) at 0.5% is strongly recommended. However, salt levels at ≤ 1% would be appropriate for other kind of breads. PMID: 29658617 [PubMed - in process]
Source: Eastern Mediterranean Health Journal - Category: Middle East Health Tags: East Mediterr Health J Source Type: research