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Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study

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dc.contributor.authorAKTAÇ, ŞULE
dc.contributor.authorCEBECİ, AYBİKE
dc.contributor.authorsAKTAÇ Ş., CEBECİ A., ÖZTEKİN Y., Yaman M., Ağırbaşlı M., Güneş F. E.
dc.date.accessioned2023-09-12T13:21:54Z
dc.date.available2023-09-12T13:21:54Z
dc.date.issued2023-09-01
dc.description.abstractExcess salt intake is associated with the risk of cardiovascular diseases (CVD) and bread contributes to daily salt intake. The aim of this study was to determine the amount of salt in white bread (WB) and whole wheat bread (WWB). Breads were purchased from public selling points and bakeries in seven regions of Turkey. Mohr method was used to determine the salt ratio. Mean salt ratio of breads was 1.28 ± 0.39% (1.31 ± 0.37% WB; 1.25 ± 0.41% WWB) (p˃0.05). The salt ratio of bread sold at public selling points and bakeries was 1.31 ± 0.39%, and 1.22 ± 0.39%, respectively (p = 0.009). The majority of bread in Turkey was found appropriate to implemented legislation regulation and was not different according to the regions. However, it is noteworthy that there was a difference according to the place of sale.
dc.identifier.citationAKTAÇ Ş., CEBECİ A., ÖZTEKİN Y., Yaman M., Ağırbaşlı M., Güneş F. E., "Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study", Human Nutrition and Metabolism, cilt.33, 2023
dc.identifier.doi10.1016/j.hnm.2023.200211
dc.identifier.issn2666-1497
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85168596028&origin=inward
dc.identifier.urihttps://hdl.handle.net/11424/293270
dc.identifier.volume33
dc.language.isoeng
dc.relation.ispartofHuman Nutrition and Metabolism
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTıp
dc.subjectDahili Tıp Bilimleri
dc.subjectİç Hastalıkları
dc.subjectEndokrinoloji ve Metabolizma Hastalıkları
dc.subjectBeslenme ve Dietetik
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectSağlık Bilimleri
dc.subjectMühendislik ve Teknoloji
dc.subjectMedicine
dc.subjectInternal Medicine Sciences
dc.subjectInternal Diseases
dc.subjectEndocrinology and Metabolic Diseases
dc.subjectNutrition and Dietetics
dc.subjectAgricultural Sciences
dc.subjectAgriculture
dc.subjectFood Engineering
dc.subjectHealth Sciences
dc.subjectEngineering and Technology
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectKlinik Tıp (MED)
dc.subjectTarım Bilimleri
dc.subjectKlinik Tıp
dc.subjectBESLENME VE DİYETETİK
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectENDOKRİNOLOJİ VE METABOLİZMA
dc.subjectAgriculture & Environment Sciences (AGE)
dc.subjectClinical Medicine (MED)
dc.subjectAGRICULTURAL SCIENCES
dc.subjectCLINICAL MEDICINE
dc.subjectNUTRITION & DIETETICS
dc.subjectFOOD SCIENCE & TECHNOLOGY
dc.subjectENDOCRINOLOGY & METABOLISM
dc.subjectEndokrinoloji, Diyabet ve Metabolizma
dc.subjectYemek bilimi
dc.subjectYaşam Bilimleri
dc.subjectBeslenme ve Diyetetik
dc.subjectEndocrinology, Diabetes and Metabolism
dc.subjectFood Science
dc.subjectLife Sciences
dc.subjectBread
dc.subjectCardiovascular diseases
dc.subjectHypertension
dc.subjectSalt
dc.titleDifferences in the salt amount of the bread sold in different regions of Turkey: A descriptive study
dc.typearticle
dspace.entity.typePublication
local.avesis.id5e54e231-2cd0-4717-beff-692334093288
local.indexed.atSCOPUS
relation.isAuthorOfPublicatione9aaa813-a53d-44e8-a389-1d5574ff64bf
relation.isAuthorOfPublicationb719bc33-ed96-444b-98c1-fc061d2e11bd
relation.isAuthorOfPublication.latestForDiscoverye9aaa813-a53d-44e8-a389-1d5574ff64bf

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