SALT CONTENT IN BREAD FROM THE CITY OF ZAGREB, CROATIA
MARIJA DELAŠ AŽDAJIĆ
; University of Zagreb, Faculty of Food Technology and Biotechnology, Croatian Institute of Public Health, Zagreb, Croatia
; University of Zagreb, Faculty of Food Technology and Biotechnology, University of Zagreb, School of Medicine, Zagreb, Croatia
DANIJELA ŠTIMAC GRBIĆ
; Croatian Institute of Public Health,University of Zagreb, School of Medicine, Zagreb, Croatia
; Sestre milosrdnice University Hospital Centre, Zagreb, Croatia
; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
APA 6th Edition DELAŠ AŽDAJIĆ, M., DELAŠ, I., ŠTIMAC GRBIĆ, D., AŽDAJIĆ, S. i VAHČIĆ, N. (2018). UDIO KUHINJSKE SOLI U KRUHU GRADA ZAGREBA. Acta medica Croatica, 72 (2), 133-138. Preuzeto s https://hrcak.srce.hr/199325
MLA 8th Edition DELAŠ AŽDAJIĆ, MARIJA, et al. "UDIO KUHINJSKE SOLI U KRUHU GRADA ZAGREBA." Acta medica Croatica, vol. 72, br. 2, 2018, str. 133-138. https://hrcak.srce.hr/199325. Citirano 14.12.2019.
Chicago 17th Edition DELAŠ AŽDAJIĆ, MARIJA, IVANČICA DELAŠ, DANIJELA ŠTIMAC GRBIĆ, STJEPAN AŽDAJIĆ i NADA VAHČIĆ. "UDIO KUHINJSKE SOLI U KRUHU GRADA ZAGREBA." Acta medica Croatica 72, br. 2 (2018): 133-138. https://hrcak.srce.hr/199325
Harvard DELAŠ AŽDAJIĆ, M., et al. (2018). 'UDIO KUHINJSKE SOLI U KRUHU GRADA ZAGREBA', Acta medica Croatica, 72(2), str. 133-138. Preuzeto s: https://hrcak.srce.hr/199325 (Datum pristupa: 14.12.2019.)
Vancouver DELAŠ AŽDAJIĆ M, DELAŠ I, ŠTIMAC GRBIĆ D, AŽDAJIĆ S, VAHČIĆ N. UDIO KUHINJSKE SOLI U KRUHU GRADA ZAGREBA. Acta medica Croatica [Internet]. 2018 [pristupljeno 14.12.2019.];72(2):133-138. Dostupno na: https://hrcak.srce.hr/199325
IEEE M. DELAŠ AŽDAJIĆ, I. DELAŠ, D. ŠTIMAC GRBIĆ, S. AŽDAJIĆ i N. VAHČIĆ, "UDIO KUHINJSKE SOLI U KRUHU GRADA ZAGREBA", Acta medica Croatica, vol.72, br. 2, str. 133-138, 2018. [Online]. Dostupno na: https://hrcak.srce.hr/199325. [Citirano: 14.12.2019.]
Sažetak 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.