Salt in bread in Europe: potential benefits of reduction.

@article{Qulez2012SaltIB,
  title={Salt in bread in Europe: potential benefits of reduction.},
  author={Joan M. Qu{\'i}lez and Jordi Salas-Salvad{\'o}},
  journal={Nutrition reviews},
  year={2012},
  volume={70 11},
  pages={666-78}
}
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
Highly Cited
This paper has 25 citations. REVIEW CITATIONS

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 13 extracted citations

Similar Papers

Loading similar papers…