Prethodno priopćenje
https://doi.org/10.24141/1/6/1/11
Analysis of the Salt Content in Bread and Bakery Products after the Implementation of New National Regulation on Cereals and Cereal Products
Dario Lasić
orcid.org/0000-0002-6885-7129
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Filip Vujnović
; Zdravstveno veleučilište Zagreb, Zagreb, Hrvatska
Željka Kuharić
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Ivana Prskalo
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Marijan Benić
; Sanatio d.o.o., Zagreb, Hrvatska
Vanja Vasiljev
; MEDRI, Sveučilište u Rijeci, Rijeka, Hrvatska
Sažetak
Excessive salt intake is a key factor in the epidemic of prehypertension/hypertension. In 2014 the Republic of Croatia has published a National Strategic Plan for Reducing Excessive Salt Intake in the Republic of Croatia 2014-2019, according to the recommendations of the World Health Organization. The recommended intake of salt is 5 grams/day (2 grams of sodium), while according to the latest research, the population in Croatia on average still consume twice the recommended daily amount (11.6 grams/day).
In the experimental part of this study, the sodium content (and the calculated total salt content) in several types of bakery products (bread, pastry) was analysed in randomly selected retail samples. For this purpose, using sophisticated analytical equipment ICP-MS (Inductively Coupled Plasma Mass Spectrometry), the amount of sodium in different types of bread, bakery products and pastry has been determined and compared with the requirements of the national regulation on maximum permitted sodium content in bread, which prescribes a maximum of 1.4 %. The average value of all samples is 1.46 grams/100 grams, which exceeds the permitted amount. The results indicate that not all manufacturers have yet complied with the regulations and that they do not meet the requirements exceeding the permitted amounts of sodium, i.e. salt in bread and pastries.
Ključne riječi
salt; bread; reduction; hypertension
Hrčak ID:
235106
URI
Datum izdavanja:
4.3.2020.
Posjeta: 1.905 *