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A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers

1
INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia
2
IPEST (Preparatory Institute for Scientific and Technical Studies), Laboratory Materials Molecules and Applications, P.B. 51, Tunis 2070, Tunisia
*
Author to whom correspondence should be addressed.
Academic Editor: Paul B. Tchounwou
Int. J. Environ. Res. Public Health 2021, 18(4), 1590; https://doi.org/10.3390/ijerph18041590
Received: 26 December 2020 / Revised: 29 January 2021 / Accepted: 1 February 2021 / Published: 8 February 2021
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 (p < 0.0001). The establishment of an effective salt reduction strategy with lifestyle education is needed to reduce hypertension, which is the primary cause of death in Tunisia. View Full-Text
Keywords: salt reduction; pilot experiment; saltiness perception; Bizerte city; Tunisia salt reduction; pilot experiment; saltiness perception; Bizerte city; Tunisia
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MDPI and ACS Style

El Ati, J.; Doggui, R.; El Ati-Hellal, M. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers. Int. J. Environ. Res. Public Health 2021, 18, 1590. https://doi.org/10.3390/ijerph18041590

AMA Style

El Ati J, Doggui R, El Ati-Hellal M. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers. International Journal of Environmental Research and Public Health. 2021; 18(4):1590. https://doi.org/10.3390/ijerph18041590

Chicago/Turabian Style

El Ati, Jalila, Radhouene Doggui, and Myriam El Ati-Hellal. 2021. "A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers" International Journal of Environmental Research and Public Health 18, no. 4: 1590. https://doi.org/10.3390/ijerph18041590

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