Concepedia

Bread Sodium Reduction

Bread Sodium Reduction is a public health intervention strategy that specifically targets the gradual or structured decrease of sodium content in bread products through reformulation, regulatory standards, or voluntary industry agreements, distinguishing it from broader sodium reduction initiatives by its focus on a single staple food category.

43

Publications

2.1K

Citations

192

Authors

85

Institutions

Publications per year

2017–2026

18

Parents

Publications

43

A one-quarter reduction in the salt content of bread can be made without detection

Seham Girgis, Bruce Neal, John Prescott et al. · European Journal of Clinical Nutrition · 2003 · 284 citations

, , +13

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

Johanneke Busch, Fiona Y.S. Yong, S. M. Goh · Trends in Food Science & Technology · 2012 · 131 citations

, , +13

A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

Dieuwerke P. Bolhuis, Elisabeth H. M. Temme, Fari T. Koeman et al. · Journal of Nutrition · 2011 · 109 citations

, , +13

Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread

Karen Charlton, Elizabeth MacGregor, Nonnie H. Vorster et al. · International Journal of Food Sciences and Nutrition · 2007 · 92 citations

, , +16

Surveys of the salt content in UK bread: progress made and further reductions possible

Hannah Brinsden, Feng J. He, K. Jenner et al. · BMJ Open · 2013 · 91 citations · Full text

, , +15

1–5 of 43

Authors

192

  1. AG
    Ana Giménez

    Universidad de la República de Uruguay, Uruguay

    3 publications · 122 citations

    3

    h-index

  2. KK
    Katharina Konitzer

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    3 publications · 156 citations

    3

    h-index

  3. TP
    Tabea Pflaum

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    3 publications · 156 citations

    3

    h-index

  4. TH
    Thomas Hofmann

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    3 publications · 156 citations

    3

    h-index

  5. LA
    Lucía Antúnez

    Universidad de la República de Uruguay, Uruguay

    3 publications · 122 citations

    3

    h-index

1–5 of 192

Institutions

85

  1. The George Institute for Global Health

    Sydney, Australia

    5 h-index

    10 publications

    1.3K citations

  2. Technical University of Munich

    Munich, Germany

    4 h-index

    10 publications

    456 citations

  3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    3 h-index

    10 publications

    498 citations

  4. The University of Sydney

    Sydney, Australia

    3 h-index

    8 publications

    1.2K citations

  5. Universidad de la República de Uruguay

    Montevideo, Uruguay

    3 h-index

    12 publications

    453 citations

  6. University of Saskatchewan

    Saskatoon, Canada

    2 h-index

    5 publications

    291 citations

  7. University of Manitoba

    Winnipeg, Canada

    2 h-index

    5 publications

    144 citations

  8. University College Cork

    Cork, Ireland

    2 h-index

    7 publications

    291 citations

1–8 of 85

Venues

  1. Public Health Nutrition

    PNH · 4 publications · 105 citations

    4

    h-index

  2. Food Research International

    4 publications · 119 citations

    4

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 156 citations

    3

    h-index

  4. Nutrients

    3 publications · 136 citations

    3

    h-index

  5. Food Chemistry

    2 publications · 68 citations

    2

    h-index

1–5