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Bread more salty than seawater

Bread more salty than seawater

Bread is one of the biggest sources of salt in the diet and some breads have a much salt as seawater.

More than a third of breads worldwide exceed the maximum recommended dose of salt.

The survey by World Action on Salt and Health (WASH) surveyed over 2,000 white, wholemeal, mixed grain and flat breads from 32 countries.

Some of the breads had 2.65g of salt per 100g, which is actually saltier than seawater.

More than 40pc of the white breads in the survey were over the maximum recommended salt target for health.

Mixed grain breads had the lowest salt content but there was still a huge variation between breads.

WASH which is based at Queen Mary University of London has stressed that reducing salt in bread is an easy and effective way of lowering salt intake across the whole population.

They estimated that the salt content of bread could be cut by 25pc over six weeks and consumers would not notice the difference.

Staple food

Mhairi Brown, Nutritionist at WASH, says: “This survey clearly demonstrates the progress still to be made to lower salt intake by 30% by 2025, in line with WHO recommendations.

“Bread is an essential staple food in many countries but is still a key source of salt in our diets due to the frequency with which we eat bread.

“Globally we must do more to reduce salt intake, and a simple way to do this is to lower salt in our staple foods.”

Graham MacGregor, Professor of Cardiology at Queen Mary, University of London, and WASH Chairman says: “Eating too much salt puts up our blood pressure, the major cause of strokes, heart attacks and heart failure, the leading cause of death and disability worldwide.

“Reducing salt intake around the world would save millions of lives each year and all countries should be working towards reducing salt intake by 30% by 2025.

“Our survey has shown that many bread manufacturers internationally are still adding huge and unnecessary amounts of salt to their products.

“Governments must act now and reinvigorate salt reduction work in the food industry.”

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