Sodium in French bread from supermarket bakeries in Brazil

High salt intake is one of the main risk factors for cardiovascular diseases. Considering bread as a widely consumed food, the aim of this study was to analyze the sodium content and production method of French bread made in supermarket bakeries in Goiânia-GO, with a view to assessing compliance with the voluntary sodium reduction agreement. This is an analytical observational cross-sectional study carried out in 23 medium and large supermarkets selected by random draw. Two samples were taken from four units of French bread and the sodium content was analyzed by diluting the ash in acid and reading it in a flame photometer. A questionnaire was administered at the sites visited on aspects related to production.

Autorentext

Master-Abschluss in Ernährung und Gesundheit des Postgraduierten-Programms der Bundesuniversität von Goiás (2017), Spezialist für Hochschullehre des Cambury College (2015). Sie hat einen Abschluss in Gastronomie vom Cambury College in Goiânia (2014) und einen Abschluss in Ernährung von der Bundesuniversität von Goiás (2013). Forscherin auf dem Gebiet der Lebensmittel.