ArticleInternational journal of environmental research and public health2021
A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers.
Article in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Salt Reduction Initiatives in the Eastern Mediterranean Region and Evaluation of Progress towards the 2025 Global Target: A Systematic Review.Nutrients · 2021Pooled it
- Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life.Scientific reports · 2025Article
- A national multisectoral commission: Contours and Contributions to the Population Health Development.Health policy OPEN · 2025Article
- Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece.Nutrients · 2025Article
- Determination of salt contents of bread types and estimation of salt intake from bread in Lebanon.PloS one · 2025Article
- Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?Nutrients · 2024Review
- Multisectoral action to address noncommunicable diseases: lessons from three country case studies.Frontiers in public health · 2024Review
- Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022Review
- Determination of salt content in traditional and industrial Moroccan white bread by inductively coupled plasma mass spectrometry.The Pan African medical journal · 2022Article
- Effect of Salt Content Reduction on Food Processing Technology.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As bread is the most consumed food by the Tunisian population and the major source of salt, a pilot experiment of salt reduction in bread was begun in Bizerte city. Salt analysis in bread collected from Bizerte city was done with the Volhard titration method. A one-way Anova test was carried out to assess salt content changes over time. Application of the salt reduction programme allowed a gradual decrease of salt content in bread by 35% during three years without detection by Tunisian consumers. The salt concentration in bread was then reduced from 1.7 ± 0.2 g/100 g to 1.1 ± 0.1 g/100 g (
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.