02104nas a2200253 4500000000100000008004100001653001100042653001900053653001100072653000900083653001700092653001000109100001800119700001400137700001600151700001900167700001600186700001400202700001500216245008700231300001100318490000700329520151400336 2003 d10aStroke10aBlood Pressure10asodium10asalt10aheart attack10aBread1 aWoodward Mark1 aTurner C.1 aPrescott J.1 aPrendergast J.1 aDumbrell S.1 aGirgis S.1 aNeal Bruce00aA one-quarter reduction in the salt content of bread can be made without detection a616-200 v573 a

OBJECTIVE: To determine if it is possible to deliver a one-quarter reduction in the sodium content of bread without detection. DESIGN: Single-blind, randomized, controlled trial. SETTING: The Royal North Shore Hospital in Sydney, Australia. PARTICIPANTS: One-hundred and ten volunteers from the hospital staff that completed 94% of scheduled assessments. INTERVENTION: Six consecutive weeks of bread with usual sodium content or six consecutive weeks of bread with cumulating 5% reductions in sodium content each week. MAIN OUTCOME MEASURE: The proportion of participants reporting a difference in the salt content of the study bread from week to week. RESULTS: The intervention group were no more likely than the control group to report a difference in the salt content of the bread from week to week (P=0.8). Similarly, there were no differences between randomized groups in the scores for flavour (P=0.08) or liking of the bread (P=0.95) over the study follow-up period. However, the saltiness scores recorded on a visual analogue scale did decline in the intervention group compared with the control group (P=0.01) CONCLUSIONS: A one-quarter reduction in the sodium content of white bread can be delivered over a short time period, while maintaining consumer acceptance. Over the long term, and particularly if achieved for multiple foods, a decrease in sodium content of this magnitude would be expected to reduce population levels of blood pressure and the risks of stroke and heart attack.