Spotlight on salt in bread

9:41am Wednesday 31st January 2007

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A NEW survey has found the amount of salt in our bread has decreased in recent years.

However, in some cases, the amount of salt in bread is still very high.

Hertfordshire Trading Standards examined 53 different random samples from local supermarkets and bakers towards the end of 2006 and sent them off for analysis.

The samples gave an average reading of 1.2 per cent salt, although the highest level was 1.61 per cent.

The results, released this week to coincide with National Salt Awareness Week, found most bread had salt levels which would be classified coded amber under the Food Standards Agency (FSA) system (0.3 to 1.5 per cent salt).

Bread with a salt content of 1.5 per cent or more is classed as code red by the FSA.

The good news, however, is that the latest results represent a significant reduction compared with samples taken in November 2005.

In that survey, the average salt content was 1.34 per cent and the highest level was 2.93 per cent.

There is a general agreement among scientists that excess salt in the diet increases the likelihood of premature death, chiefly through illnesses associated with high blood pressure.

County Councillor Keith Emsall, executive member for community information and culture, said: "When you consider how central bread is in most people's diets it becomes apparent that one can easily be taking in potentially dangerous levels of salt on a regular basis without even being aware of it.

"There's certainly no room for complacency, but we were greatly encouraged to see a significant reduction in salt levels compared with the previous survey, which seems to indicate that bakers have listened to our advice."

Hertfordshire Trading Standards officers will continue to monitor salt levels in bread and other foods, such as supermarket ready meals and takeaway dishes, and will be carrying out a further sample survey later this year.

For more information or advice about salt levels in food products, contact the FSA on 020 7276 8154 or email maura.kelly@foodstandards.gsi.gov.uk