Salt in bread in Europe: potential benefits of reduction.

  title={Salt in bread in Europe: potential benefits of reduction.},
  author={Joan M. Qu{\'i}lez and Jordi Salas-Salvad{\'o}},
  journal={Nutrition reviews},
  volume={70 11},
Bread is widely considered to be the foodstuff that provides the most dietary salt to the diet. As such, it is one of the key public health targets for a salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and an alternative approach involves partial replacement with other, mainly potassium-based salts, which also counteract the effects of sodium. This replacement should be undertaken on the basis of criteria that maintain the… CONTINUE READING
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