20.500.12556/DiRROS-24023 Insights into the salt levels in bread offers in Slovenia trends and differences Objective: Bakery products are considered as one of main dietary sources of sodium/salt in Slovenia. Our main objective was to assess the salt content in bread in Slovenia, focusing into different bread categories and sales channels. The data collected in 2022 was compared with year 2012. Methods: A follow-up study on salt content of bread sold in Slovenia was conducted. Bread samples were purchased in large retail shops and smaller bakeries across 11 statistical regions of Slovenia. Sodium content was determined by inductively coupled plasma mass spectrometry; salt content was calculated by multiplying sodium content with 2.54, assuming all sodium corresponds to sodium chloride. Results: In 2022, 178 bread samples were purchased and analyzed. Weighted mean salt content in bread was 1.35 (95% CI 1.28–1.42) g/100 g in 2012, and 1.26 (95% CI 1.22–1.29) g/100 g in 2022, showing a 7% decrease. Notable differences in the salt content were observed between various bread subcategories and retail environments. In addition, a significant difference was observed between white wheat bread sold in large retail shops and smaller bakeries, where a higher salt content was observed. Conclusion: While study results show small decrease in the salt content in bread in Slovenia in last decade, the salt reduction targets set by the WHO have not been met. Additional efforts are needed to stimulate bread reformulation with reducing salt content. bread sodium salt ICP-MS Slovenia nutricistika kruh natrij sol ICP-MS Slovenija true false true Angleški jezik Slovenski jezik © 2025 Kugler, Hristov, Blaznik, Hribar, Hafner, Kušar and Pravst Neznano 2025-11-07 12:54:28 2025-11-07 13:49:15 2025-11-08 03:43:43 0000-00-00 00:00:00 2024 0 0 Nasl. z nasl. zaslona; Soavtorji: Hristo Hristov, Urška Blaznik, Maša Hribar, Edvina Hafner, Anita Kušar, Igor Pravst; Opis vira z dne 19. 1. 2025; str. 1-10 Vol. 11 2024 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2024-01-01 613.2:612.39 2296-861X 10.3389/fnut.2024.1473362 222971907 https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1473362/full 1 85364fe9-bbd0-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=35699 RAZ_Kugler_Sasa_2024.pdf RAZ_Kugler_Sasa_2024.pdf 1 E5D797645623EB1199DE41660598342D 29c780e69290aa77e9e454f647cbc98fafe4dba77992c1fae6c1ac1a6deba96d b9b8d241-bbd1-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=35712 Inštitut za nutricionistiko 0 0 0