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https://doi.org/10.2478/aiht-2019-70-3277

A cross sectional study of salt content in bakery bread in Zagreb, Croatia

Marija Delaš Aždajić   ORCID icon orcid.org/0000-0003-3619-0216 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb; Sestre Milosrdnice University Hospital Centre, Zagreb, Croatia
Ivančica Delaš   ORCID icon orcid.org/0000-0002-0954-2813 ; School of Medicine, University of Zagreb, Zagreb, Croatia
Stjepan Aždajić ; Sestre Milosrdnice University Hospital Centre, Zagreb, Croatia
Danijela Štimac Grbić ; School of Medicine, University of Zagreb, Zagreb; Croatian Institute of Public Health, Zagreb, Croatia
Nada Vahčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Puni tekst: engleski, pdf (217 KB) str. 219-223 preuzimanja: 92* citiraj
APA 6th Edition
Delaš Aždajić, M., Delaš, I., Aždajić, S., Štimac Grbić, D. i Vahčić, N. (2019). A cross sectional study of salt content in bakery bread in Zagreb, Croatia. Arhiv za higijenu rada i toksikologiju, 70 (3), 219-223. https://doi.org/10.2478/aiht-2019-70-3277
MLA 8th Edition
Delaš Aždajić, Marija, et al. "A cross sectional study of salt content in bakery bread in Zagreb, Croatia." Arhiv za higijenu rada i toksikologiju, vol. 70, br. 3, 2019, str. 219-223. https://doi.org/10.2478/aiht-2019-70-3277. Citirano 29.01.2020.
Chicago 17th Edition
Delaš Aždajić, Marija, Ivančica Delaš, Stjepan Aždajić, Danijela Štimac Grbić i Nada Vahčić. "A cross sectional study of salt content in bakery bread in Zagreb, Croatia." Arhiv za higijenu rada i toksikologiju 70, br. 3 (2019): 219-223. https://doi.org/10.2478/aiht-2019-70-3277
Harvard
Delaš Aždajić, M., et al. (2019). 'A cross sectional study of salt content in bakery bread in Zagreb, Croatia', Arhiv za higijenu rada i toksikologiju, 70(3), str. 219-223. https://doi.org/10.2478/aiht-2019-70-3277
Vancouver
Delaš Aždajić M, Delaš I, Aždajić S, Štimac Grbić D, Vahčić N. A cross sectional study of salt content in bakery bread in Zagreb, Croatia. Arh Hig Rada Toksikol. [Internet]. 2019 [pristupljeno 29.01.2020.];70(3):219-223. https://doi.org/10.2478/aiht-2019-70-3277
IEEE
M. Delaš Aždajić, I. Delaš, S. Aždajić, D. Štimac Grbić i N. Vahčić, "A cross sectional study of salt content in bakery bread in Zagreb, Croatia", Arhiv za higijenu rada i toksikologiju, vol.70, br. 3, str. 219-223, 2019. [Online]. https://doi.org/10.2478/aiht-2019-70-3277

Sažetak
Reducing salt content in bread is the essential part of a national strategy for salt reduction with the goal of long-term national general health improvement. In this study we have analysed salt content in three types of bread available in 25 small and five national industrial bakeries in Zagreb, Croatia. Samples of white wheat bread, dark wheat bread, and other types of bread were collected, and the salt content was determined with the Mohr method. Salt content varied widely between bakeries, with an average content of 2.30±0.22 g per 100 g of bread, which is almost twice the threshold content (1.4 %) defined by the Croatian National Regulation on Cereals and Cereal Products. Further efforts are necessary to teach bakers how to reduce salt content without affecting quality or flavour. These should go hand in hand with continuous monitoring of how the legal provisions are implemented.

Ključne riječi
hypertension; Mohr method; sodium chloride

Hrčak ID: 225563

URI
https://hrcak.srce.hr/225563

[hrvatski]

Posjeta: 188 *