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Acta medica Croatica : Časopis Akademije medicinskih znanosti Hrvatske, Vol. 72 No. 2, 2018.

Original scientific paper

SALT CONTENT IN BREAD FROM THE CITY OF ZAGREB, CROATIA

MARIJA DELAŠ AŽDAJIĆ orcid id orcid.org/0000-0003-3619-0216 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Croatian Institute of Public Health, Zagreb, Croatia
IVANČICA DELAŠ ; University of Zagreb, Faculty of Food Technology and Biotechnology, University of Zagreb, School of Medicine, Zagreb, Croatia
DANIJELA ŠTIMAC GRBIĆ orcid id orcid.org/0000-0002-7699-8036 ; Croatian Institute of Public Health,University of Zagreb, School of Medicine, Zagreb, Croatia
STJEPAN AŽDAJIĆ ; Sestre milosrdnice University Hospital Centre, Zagreb, Croatia
NADA VAHČIĆ ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia

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Abstract

The aim of this study was to analyze the content of kitchen salt in bread from the bakeries in the City of Zagreb. Cookingsalt or sodium chloride is one of the most common compounds on the Earth, essential for the work of human body. Along with naturally occurring sodium in foods, the main nutritional sources of sodium are industrial products (mainly bakery products and meat products), as well as adding salt during food preparation and consumption. The World Health Organization recommends daily intake of up to 5 grams of salt. Material and Methods: Bread samples from the bakeries of small craftsmen and industrial bakery manufacturers in the City of Zagreb were collected. The amount of kitchen salt in bread samples was determined by Mohr’s titration method that determines the amount of Cl- and Br- ions using the standard AgNO3 solution in neutral medium. The mean content of kitchen salt in the bread samples analyzed was 2.24%, which is almost twice the value recommended by the Croatian National Regulation on Cereals and Cereal Products (1.4%). Results: Comparison of sodium chloride in bread of local and industrial manufacturers did not show statistically signifi cant difference. In conclusion, additional efforts are needed to reduce the amount of salt in bread in order to reduce the risk of arterial hypertension and other diseases.

Keywords

sodium chloride; kitchen salt; bread, food industry; Republic of Croatia; Zagreb

Hrčak ID:

199325

URI

https://hrcak.srce.hr/199325

Publication date:

20.4.2018.

Article data in other languages: croatian

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