Working Paper Article Version 1 This version is not peer-reviewed

A successful pilot experience of salt reduction in Tunisian bread: 35 % gradual decrease of salt content without detection by consumers

Version 1 : Received: 7 January 2021 / Approved: 8 January 2021 / Online: 8 January 2021 (14:28:00 CET)

A peer-reviewed article of this Preprint also exists.

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. 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.

Journal reference: Int. J. Environ. Res. Public Health 2021, 18, 1590
DOI: 10.3390/ijerph18041590

Abstract

As bread is the most consumed food by Tunisian population and the major source of salt, a pilot experience of salt reduction in bread has already begun in Bizerte city. Salt analysis in bread collected from Bizerte city was realized with Volhard titration method. 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. A final salt concentration of 1.1 ± 0.1 g/100 g was then achieved. The establishment of an effective salt reduction strategy with lifestyle education is needed to reduce hypertension that is the first cause of death in Tunisia.

Keywords

Salt reduction; pilot experience; saltiness perception; Bizerte city; Tunisia

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