1. Assessing the average sodium content of prepacked foods with nutrition declarations : the importance of sales dataŽiva Lavriša, Igor Pravst, 2014, original scientific article Abstract: Processed foods are recognized as a major contributor to high dietary sodium intake, associated with increased risk of cardiovascular disease. Different public health actions are being introduced to reduce sodium content in processed foods and sodium intake in general. A gradual reduction of sodium content in processed foods was proposed in Slovenia, but monitoring sodium content in the food supply is essential to evaluate the progress. Our primary objective was to test a new approach for assessing the sales-weighted average sodium content of prepacked foods on the market. We show that a combination of 12-month food sales data provided by food retailers covering the majority of the national market and a comprehensive food composition database compiled using food labelling data represent a robust and cost-effective approach to assessing the sales-weighted average sodium content of prepacked foods. Food categories with the highest sodium content were processed meats (particularly dry cured meat), ready meals (especially frozen pizza) and cheese. The reported results show that in most investigated food categories, market leaders in the Slovenian market have lower sodium contents than the category average. The proposed method represents an excellent tool for monitoring sodium content in the food supply.
Keywords: food composition, sodium, salt, processed foods, food labelling, nutrition claims, health claims, food supply
Published in DiRROS: 19.11.2025; Views: 189; Downloads: 97
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2. Iodisation of salt in Slovenia : increased availability of non-iodised salt in the food supplyKatja Žmitek, Igor Pravst, 2016, original scientific article Abstract: Salt iodisation is considered a key public health measure for assuring adequate iodine intake in iodine-deficient countries. In Slovenia, the iodisation of all salt was made mandatory in 1953. A considerable regulatory change came in 2003 with the mandatory iodisation of rock and evaporated salt only. In addition, joining the European Union's free single market in 2004 enabled the import of non-iodised salt. The objective of this study was to investigate the extent of salt iodising in the food supply. We examined both the availability and sale of (non-)iodised salt. Average sales-weighted iodine levels in salt were calculated using the results of a national monitoring of salt quality. Data on the availability and sales of salts were collected in major food retailers in 2014. Iodised salt represented 59.2% of the salt samples, and 95.9% of salt sales, with an average (sales-weighted) level of 24.2 mg KI/kg of salt. The average sales-weighted KI level in non-iodised salts was 3.5 mg KI/kg. We may conclude that the sales-weighted average iodine levels in iodised salt are in line with the regulatory requirements. However, the regulatory changes and the EU single market have considerably affected the availability of non-iodised salt. While sales of non-iodised salt are still low, non-iodised salt represented 33.7% of the salts in our sample. This indicates the existence of a niche market which could pose a risk of inadequate iodine intake in those who deliberately decide to consume non-iodised salt only. Policymakers need to provide efficient salt iodisation intervention to assure sufficient iodine supply in the future. The reported sales-weighting approach enables cost-efficient monitoring of the iodisation of salt in the food supply.
Keywords: salt, sodium, iodine, sales, food supply, Slovenia
Published in DiRROS: 19.11.2025; Views: 229; Downloads: 99
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3. Changes in average sodium content of prepacked foods in Slovenia during 2011-2015Igor Pravst, Živa Lavriša, Anita Kušar, Krista Miklavec, Katja Žmitek, 2017, original scientific article Keywords: sodium, salt, processed foods, food composition, food labelling, food supply
Published in DiRROS: 19.11.2025; Views: 233; Downloads: 89
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4. Changes in the sodium content in branded foods in the Slovenian food supply (2011–2020)Sanja Krušič, Hristo Hristov, Maša Hribar, Živa Lavriša, Katja Žmitek, Igor Pravst, 2023, original scientific article Keywords: food reformulation, sodium, salt, food policy, Europe, Slovenia
Published in DiRROS: 10.11.2025; Views: 222; Downloads: 103
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5. Twenty-four hour urinary sodium and potassium excretion in adult population of Slovenia : results of the Manjsoli.si/2022 studySaša Kugler, Urška Blaznik, Maruša Rehberger, Metka Zaletel, Aleš Korošec, Matej Somrak, Adrijana Oblak, Igor Pravst, Maša Hribar, Anita Kušar, Jana Brguljan, Simona Gaberšček, Katja Zaletel, Ivan Eržen, 2024, original scientific article Keywords: 24-h urine, potassium, potassium intake, salt intake, sodium
Published in DiRROS: 10.11.2025; Views: 231; Downloads: 91
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6. Insights into the salt levels in bread offers in Slovenia : trends and differencesSaša Kugler, Hristo Hristov, Urška Blaznik, Maša Hribar, Edvina Hafner, Anita Kušar, Igor Pravst, 2024, original scientific article Abstract: 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.
Keywords: bread, sodium, salt, ICP-MS, Slovenia
Published in DiRROS: 07.11.2025; Views: 286; Downloads: 130
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7. Elastic properties of domains and domain walls in ▫$(K_{0.5}Na_{0.5})NbO_3$▫ single crystalKatarina Žiberna, Maja Koblar, Andraž Bradeško, Micka Bah, Franck Levassort, Goran Dražić, Hana Uršič Nemevšek, Andreja Benčan, 2025, original scientific article Keywords: domains, potassium sodium niobite
Published in DiRROS: 09.06.2025; Views: 549; Downloads: 261
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