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Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

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dc.contributor.author Saavedra García, Lorena María
dc.contributor.author Sosa-Zevallos, Vanessa
dc.contributor.author Diez-Canseco Montero, Francisco
dc.contributor.author Miranda, J. Jaime
dc.contributor.author Bernabé Ortiz, Antonio
dc.date.accessioned 2019-02-06T14:53:12Z
dc.date.available 2019-02-06T14:53:12Z
dc.date.issued 2015
dc.identifier.uri https://hdl.handle.net/20.500.12866/5409
dc.description.abstract OBJECTIVES: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan frances' bread. DESIGN: The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan frances' bread without detection by consumers. In Phase 2, a quasi-experimental, pre-post intervention study assessed the effects of the introduction of low-salt bread on bakery sales. SETTING: A municipal bakery in Miraflores, Lima, Peru. SUBJECTS: Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2. RESULTS: On average, there was 1.25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83.1 %) females, mean age 58.9 (sd 13.7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P=0.82) and 20 % (P=0.37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of 'pan frances' (P=0.70) or other types of bread (P=0.36). Results were consistent when using different statistical techniques. CONCLUSIONS: The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population's cardiovascular health. en_US
dc.language.iso eng
dc.publisher Cambridge University Press
dc.relation.ispartofseries Public Health Nutrition
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject Peru en_US
dc.subject Female en_US
dc.subject Humans en_US
dc.subject Male en_US
dc.subject Aged en_US
dc.subject Middle Aged en_US
dc.subject Feasibility Studies en_US
dc.subject Salt reduction en_US
dc.subject Cooking en_US
dc.subject Bread en_US
dc.subject Bread/analysis en_US
dc.subject Experimental studies en_US
dc.subject Sodium chloride en_US
dc.subject Sodium Chloride, Dietary/analysis en_US
dc.subject Taste en_US
dc.title Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1017/S1368980015001597
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.03.05
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.03.04
dc.relation.issn 1475-2727


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