Surveys of the salt content in UK bread: progress made and further reductions possible.
Surveys of the salt content in UK bread: progress made and further reductions possible.
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DOI：
10.1136/bmjopen-2013-002936
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发表时间：
2013-06-20
期刊：
影响因子：
2.9
通讯作者：
Macgregor GA
中科院分区：
文献类型：
--
作者：
Brinsden HC;He FJ;Jenner KH;Macgregor GA
探索英国销售的包装面包随着时间的推移所减少的盐含量，而包装面包是英国饮食中盐的最大贡献者。对2001年（40种产品）、2006年（138种）和2011年（203种）英国超市出售的面包的盐含量进行了横断面调查。主要结果指标是每 100 克盐含量随时间的变化。进一步的措施包括达到盐目标的产品比例以及品牌和面包类型之间的差异。 2001年面包的平均含盐量为1.23±0.19 g/100 g，2006年为1.05±0.16，2011年为0.98±0.13。这表明2001年至2011年间，每100 g的含盐量减少了约20%。在接受调查的18种产品中， 3 年，显着降低了17%（p<0.05）。研究发现，超市自有品牌面包的含盐量低于品牌面包（2011 年为 0.95 克/100 克，而 2011 年为 1.04 克/100 克）。达到 2012 年目标的产品数量从 2001 年的 28% 增加到 2011 年的 71% (p<0.001)。这项研究表明，随着时间的推移，面包的含盐量逐渐降低，这为基于目标的减盐方法可以实现减盐提供了证据基础。许多产品的含盐量已经达到 2012 年的目标，这表明还可以进一步减少含盐量。这就需要进一步设定渐进的降低目标，这样英国才能在减盐方面继续领先世界，并最大限度地挽救生命。
To explore the salt reductions made over time in packaged bread sold in the UK, the biggest contributor of salt to the UK diet. Cross-sectional surveys were carried out on the salt content of breads available in UK supermarkets in 2001(40 products), 2006 (138) and 2011 (203). The primary outcome measure was the change in salt content per 100 g over time. Further measures included the proportion of products meeting salt targets and differences between brands and bread types. The average salt level of bread was 1.23±0.19 g/100 g in 2001, 1.05±0.16 in 2006 and 0.98±0.13 in 2011. This shows a reduction in salt/100 g of ≈20% between 2001 and 2011. In the 18 products which were surveyed in all 3 years, there was a significant reduction of 17% (p<0.05). Supermarket own brand bread was found to be lower in salt compared with branded bread (0.95 g/100 g compared with 1.04 g/100 g in 2011). The number of products meeting the 2012 targets increased from 28% in 2001 to 71% in 2011 (p<0.001). This study shows that the salt content of bread has been progressively reduced over time, contributing to the evidence base that a target-based approach to salt reduction can lead to reductions being made. A wide variation in salt levels was found with many products already meeting the 2012 targets, indicating that further reductions can be made. This requires further progressive lower targets to be set, so that the UK can continue to lead the world in salt reduction and save the maximum number of lives.
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1.8
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