Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Background and aims: Bread is considered as one of the important sources of sodium in the Iranian dietand salt is the main source of sodium, which is used to produce bread. The assessment of dietary intake isa reliable method that shows nutritional problems in the community. Therefore, the purpose of this studywas to evaluate the intake of salt, sodium, and potassium through bread consumption.Methods: In the present study, ۴۵۱ samples of different types of bread were tested, sent to the FoodControl Laboratory for health control, and the amount of salt, sodium, and potassium was determined bypotentiometric and flame-photometric methods, respectively. In addition, the amounts of salt, sodium,and potassium intake were evaluated based on their average concentration in different types of breadand per capita consumption of bread. Finally, the status of salt, sodium, and potassium intake wasinvestigated by comparing their recommended daily allowance (RDA) and sodium/potassium ratio andsodium to caloric intake.Results: Based on the results, the concentrations of salt, sodium, and potassium were ۱.۹۵%, ۷۶۹%, and۱۰۸% (mg per ۱۰۰ g of bread), respectively. Furthermore, per capita consumption of bread was ۳۲۰ g/dand the average intake of salt, sodium, and potassium through bread consumption was ۴.۰۳ g, ۱۵۸۸ mg,and ۲۲۳ mg/d, respectively. Moreover, ۷۹% of sodium RDA was received through bread consumption.In these breads, the ratio of sodium to potassium, as well as that of sodium to calorie was ۱۲.۰۷ (mmol/mmol) and ۲ mg/calories, respectively.Conclusion: In general, the results showed that the intake of sodium and salt by using bread is more thanthat of their RDA. Accordingly, the ratio of sodium to potassium and sodium to caloric intake is higherthan the permitted limit in these conditions, which provides the basis for the incidence of cardiovasculardiseases. Therefore, strong monitoring of bread producing units is necessary.

Keywords:

Estimation of intake , Salt , Sodium , Potassium , bread