NUTRICION HOSPITALARIA - 2018 - Salt content in bread in Spain, 2014. ANSES 11/05/20 Note relatif à la méthode d’évaluation de l’atteinte des engagements relatifs à la réduction de la teneur en sel dans le pain. APPL. SCI. 13/03/21 Strategies for Reducing Sodium Intake in Bakery Products, a Review. All articles published by MDPI are made immediately available worldwide under an open access license.
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The Feature Paper can be either an original research article, a substantial novel research study that often involves several techniques or approaches, or a comprehensive review paper with concise and precise updates on the latest progress in the field that systematically reviews the most exciting advances in scientific literature. Actionnonsalt_org_uk - 2013 - New research published in BMJ OPEN reveals significant reductions of salt levels in UK bread. 17 June 2013 Much bigger reductions are possible and must be made, as they will save lives.
SITEFEB 18/10/18 SEL DANS LE PAIN : LES BOULANGERS RÉPONDENT AUX PRÉCONISATIONS DU RAPPORT PARLEMENTAIRE DE LA COMMISSION D’ENQUÊTE SUR L’ALIMENTATION. La Fédération des Entreprises de Boulangerie (FEB) a pris acte du rapport de la commission d’enquête sur l’alimentation rendu public mardi 2 octobre.
Dans ce rapport, la proposition n°10 souhaite « fixer, dès à présent, la teneur maximale en sel des produits de panification à 18 grammes par kilo de farine ». The Journal of Nutrition - 2011 - A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings. © 2011 American Society for Nutrition + Author Affiliations ↵*To whom correspondence should be addressed.
E-mail: firstname.lastname@example.org. Abstract Bread is a major contributor to sodium intake in many countries. Introduction Sodium intake around the world largely exceeds physiological need (1, 2). Sodium intake in industrialized countries is determined by processed foods for 75–80% (1, 7, 8). NaCl is more commonly known as salt and so this term is used in this paper.
Bread is typically consumed with spreads and fillings. A way to prevent flavor loss of salt-reduced breads is to substitute part of the sodium with potassium or add other additives to enhance saltiness, such as proteins or yeast extracts (9, 22, 23). FRANCE 2 11/05/15 JT13H Le pain est-il bon pour la santé ?. Francetv info Mis à jour le , publié le Près de six milliards de baguettes de pain sont vendues chaque année en France.
Contrairement aux idées reçues, le pain ne fait pas grossir, mais "tout dépend des quantités que vous allez absorber, avec quoi vous allez le manger. Une demi-baguette avec du saucisson et du beurre, ce n'est pas terrible", explique en plateau, Nina Cohen-Koubi, médecin nutritionniste et psychosomaticienne. Pour le petit-déjeuner, Nina Cohen-Koubi conseille "du pain complet ou du pain de seigle, plus riches en glucides complexes". Crit Rev Food Sci Nutr. 2012;52(6):514-24. The impact of salt reduction in bread: a review. FOOD PRODUCT 19/06/13 Salt Levels in UK Bread Drop 20% Over 10 Years. LONDON—New research from Queen Mary University found salt levels in packaged bread sold in the United Kingdom have been reduced by an average of 20% over the past 10 years.
The findings come on the heels of a 2013 study that found the UK’s salt reduction efforts are paying off in the five years following the kick-off of a national salt-reduction campaign. In 2003, the UK Food Standards Agency and the Department of Health launched a national salt-reduction campaign to raise public awareness of the impact of salt on health and to work with the food industry to reduce the amount of salt in processed foods. For this study, the Queen Mary University researchers examined surveys conducted by Consensus Action on Salt and Health (CASH) that looked at salt reductions made over time in packaged bread sold in the UK.
However, a wide variation in salt levels was found, with many products now below the Department of Health 2012 targets, indicating that further reductions can be made. UNIVERSITY OF LONDON 18/06/13 New research reveals significant reductions of salt levels in UK bread. Salt levels in UK bread have fallen by an average of 20 per cent over the last 10 years, according to new research from Queen Mary, University of London.
Tuesday 18 June 2013 The surveys, conducted by Consensus Action on Salt and Health (CASH), based at Queen Mary’s Wolfson Institute of Preventive Medicine, looked at salt reductions made over time in packaged bread sold in the UK. Around 75 per cent of the salt consumed in the UK and other developed countries come from processed foods, with bread the biggest single contributor. CASH says the results show that bakers have gradually reduced the levels of salt in their products, and should be congratulated, with approximately 2,400 strokes and heart attack events prevented each year, but they say further reductions can be made.
Katharine Jenner, Campaign Director for CASH, said: "These results provide evidence that the UK salt reduction strategy, based on a series of salt targets for different food groups, has been working.” INBP POLE INNOVATION - 2013 - « Guide sel et fibres» à lâ€™intention des boulangers - COMMENT FAVORISER LA BAISSE DE LA QUANTITE.