土耳其不同地区销售的面包含盐量的差异:一项描述性研究

IF 1.9 Q3 ENDOCRINOLOGY & METABOLISM Human Nutrition and Metabolism Pub Date : 2023-09-01 DOI:10.1016/j.hnm.2023.200211
Şule Aktaç , Aybike Cebeci , Yeşim Öztekin , Mustafa Yaman , Mehmet Ağırbaşlı , Fatma Esra Güneş
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引用次数: 0

摘要

过量的盐摄入与心血管疾病(CVD)的风险有关,而面包有助于每日盐摄入量。本研究的目的是确定白面包(WB)和全麦面包(WWB)的含盐量。面包是从土耳其七个地区的公共销售点和面包店购买的。采用摩尔法测定盐比。面包平均盐比为1.28±0.39%(1.31±0.37% WB;(1.25±0.41%)(p < 0.05)。公共销售点和面包店销售的面包含盐量比分别为1.31±0.39%和1.22±0.39% (p = 0.009)。土耳其的大多数面包被认为是适合执行立法条例的,并没有因地区而异。然而,值得注意的是,根据销售地点的不同,存在差异。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study

Excess salt intake is associated with the risk of cardiovascular diseases (CVD) and bread contributes to daily salt intake. The aim of this study was to determine the amount of salt in white bread (WB) and whole wheat bread (WWB). Breads were purchased from public selling points and bakeries in seven regions of Turkey. Mohr method was used to determine the salt ratio. Mean salt ratio of breads was 1.28 ± 0.39% (1.31 ± 0.37% WB; 1.25 ± 0.41% WWB) (p˃0.05). The salt ratio of bread sold at public selling points and bakeries was 1.31 ± 0.39%, and 1.22 ± 0.39%, respectively (p = 0.009). The majority of bread in Turkey was found appropriate to implemented legislation regulation and was not different according to the regions. However, it is noteworthy that there was a difference according to the place of sale.

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来源期刊
Human Nutrition and Metabolism
Human Nutrition and Metabolism Agricultural and Biological Sciences-Food Science
CiteScore
1.50
自引率
0.00%
发文量
30
审稿时长
188 days
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