Volume 3, Issue 4 (Nov 2018)                   JNFS 2018, 3(4): 185-192 | Back to browse issues page

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Namayandeh S M, Lotfi M H, Jafari V, Dad V, Biabani J, Razi M H et al . Salt Content in Traditional and Nontraditional Breads in Yazd City, Iran, 2015-2016 . JNFS. 2018; 3 (4) :185-192
URL: http://jnfs.ssu.ac.ir/article-1-211-en.html
Yazd cardiovascular research center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abstract:   (58 Views)
Background: Cardiovascular diseases (CVDs) are the leading cause of premature death in the 21st century. Dietary factors, such as high salt intake, are related to increased risk of CVDs{Akpolat, 2009 #21}. One of the main sources of dietary salt is bread. On the other hand, salt content is a quality indicator of bread. Therefore, this study was conducted to evaluate the salt content in a variety of consumed breads in Yazd city, Iran. Methods: This study was a cross sectional research conducted in Yazd. The list of the bakeries obtained from their industry office. Ten percent of about 600 bakeries in Yazd (62 bakeries; 2 samples in each bakery) were selected using simple random sampling based on sample frame of ID number of each bakery. Finally, 9 types of bread included in this study. Sodium content was measured using flame photometer method. Salt content in breads was reported in each 100 g bread. Results: It was found that Nan-Taftoon Tanuri is the most popular bread among traditional breads in Yazd (45.2%). It had significantly more salt than Nan-Fantezi and Nan-Sangak (P < 0.02). Also, Nan-Sangak had the least salt among traditional breads. However, the mean salt of traditional breads was more than the standard level (1g salt/100g bread (P < 0.0001). Conclusion: The current study showed that the mean salt content of traditional breads was significantly more than the standard level. Furthermore, Nan-TaftoonTanuri had significantly more salt than others, such as Nan-Fantezi and Nan-Sangak.
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Type of article: orginal article | Subject: public specific
Received: 2018/01/18 | Accepted: 2018/05/25 | Published: 2018/11/1

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