Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Abstract

Background and aims: Bread is considered as one of the important sources of sodium in the Iranian diet<br />and salt is the main source of sodium, which is used to produce bread. The assessment of dietary intake is<br />a reliable method that shows nutritional problems in the community. Therefore, the purpose of this study<br />was to evaluate the intake of salt, sodium, and potassium through bread consumption.<br />Methods: In the present study, 451 samples of different types of bread were tested, sent to the Food<br />Control Laboratory for health control, and the amount of salt, sodium, and potassium was determined by<br />potentiometric and flame-photometric methods, respectively. In addition, the amounts of salt, sodium,<br />and potassium intake were evaluated based on their average concentration in different types of bread<br />and per capita consumption of bread. Finally, the status of salt, sodium, and potassium intake was<br />investigated by comparing their recommended daily allowance (RDA) and sodium/potassium ratio and<br />sodium to caloric intake.<br />Results: Based on the results, the concentrations of salt, sodium, and potassium were 1.95%, 769%, and<br />108% (mg per 100 g of bread), respectively. Furthermore, per capita consumption of bread was 320 g/d<br />and the average intake of salt, sodium, and potassium through bread consumption was 4.03 g, 1588 mg,<br />and 223 mg/d, respectively. Moreover, 79% of sodium RDA was received through bread consumption.<br />In these breads, the ratio of sodium to potassium, as well as that of sodium to calorie was 12.07 (mmol/<br />mmol) and 2 mg/calories, respectively.<br />Conclusion: In general, the results showed that the intake of sodium and salt by using bread is more than<br />that of their RDA. Accordingly, the ratio of sodium to potassium and sodium to caloric intake is higher<br />than the permitted limit in these conditions, which provides the basis for the incidence of cardiovascular<br />diseases. Therefore, strong monitoring of bread producing units is necessary.