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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue 6
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Partial substitution of sodium with potassium in white bread: feasibility and bioavailability

Alessandro Braschi Department of Nutrition & Dietetics, King's College London, London, UK
,
Lakhwinder Gill Department of Nutrition & Dietetics, King's College London, London, UK
&
Donald J. Naismith Department of Nutrition & Dietetics, King's College London, London, UKCorrespondence[email protected]
, PhD , BSc
Pages 507-521 | Published online: 09 Sep 2009

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Rachael Jaenke, Federica Barzi, Emma McMahon, Jacqui Webster & Julie Brimblecombe. (2017) Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods. Critical Reviews in Food Science and Nutrition 57:16, pages 3357-3372.
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Aliyar Fouladkhah, Daniel Berlin & Devon Bruntz. (2015) High-Sodium Processed Foods: Public Health Burden and Sodium Reduction Strategies for Industry Practitioners. Food Reviews International 31:4, pages 341-354.
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Articles from other publishers (57)

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Aubrey N. Dunteman, Youngsoo Lee & Soo‐Yeun Lee. (2023) A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews. Journal of Food Science 88:5, pages 2203-2216.
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Xiaohua Wang, Wei Gong, Yu Chen, Hao Liu, Ying Liang & Jinshui Wang. (2022) Quality characteristics of fresh noodles with low‐sodium salt and the underlying mechanisms. Journal of Texture Studies 54:2, pages 288-298.
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Chonghui Yue, Yu Tang, Weiwei Qi, Yingyu Zhao, Pengfei Liu, Jia Hu, Liqia Song & Denglin Luo. (2023) Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread. LWT 176, pages 114501.
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Vanessa Shaw, Caroline Anderson, An Desloovere, Larry A. Greenbaum, Dieter Haffner, Christina L. Nelms, Fabio Paglialonga, Nonnie Polderman, Leila Qizalbash, José Renken-Terhaerdt, Stella Stabouli, Jetta Tuokkola, Johan Vande Walle, Bradley A. Warady & Rukshana Shroff. (2022) Nutritional management of the infant with chronic kidney disease stages 2–5 and on dialysis. Pediatric Nephrology 38:1, pages 87-103.
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John S. Babich, Kamyar Kalantar-Zadeh & Shivam Joshi. (2022) Taking the Kale out of Hyperkalemia: Plant Foods and Serum Potassium in Patients With Kidney Disease. Journal of Renal Nutrition 32:6, pages 641-649.
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Siti Nurmilah, Yana Cahyana, Gemilang Lara Utama & Abderrahmane Aït-Kaddour. (2022) Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review. Foods 11:19, pages 3120.
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Laura Sophie Amann, Oliver Frank, Corinna Dawid & Thomas Frank Hofmann. (2022) The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb. Foods 11:15, pages 2325.
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Xiaohua Wang, Ying Liang, Qi Wang, Yu Chen, Hao Liu & Jinshui Wang. (2022) Low-sodium salt mediated aggregation behavior of gluten in wheat dough. International Journal of Biological Macromolecules 205, pages 231-239.
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Estefanía Rodriguez de Marco, José Luis Navarro, Alberto Edel León & María Eugenia Steffolani. (2022) Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality. International Journal of Gastronomy and Food Science 27, pages 100486.
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Semra BOZKURT & Mehmet KOÇ. (2022) GIDALARDA SODYUM AZALTIMISODIUM REDUCTION IN FOODS. Gıda 47:2, pages 231-251.
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Cirila Ionara Almeida Araújo, Laudiane Justo Sant'Anna, Eduardo da Silva Moreira, Matheus Custódio de Paula, Suzana Maria Della Lucia, Raquel Viera de Carvalho, Sérgio Henriques Saraiva, Rondinelli Moulin Lima & Tarcísio Lima Filho. (2021) How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?. Food Research International 150, pages 110798.
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Montserrat Martínez-Pineda, Antonio Vercet & Cristina Yagüe-Ruiz. (2021) Are Food Additives a Really Problematic Hidden Source of Potassium for Chronic Kidney Disease Patients?. Nutrients 13:10, pages 3569.
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Xuejun Yin, Hueiming Liu, Jacqui Webster, Kathy Trieu, Mark D Huffman, J Jaime Miranda, Matti Marklund, Jason H Y Wu, Laura K Cobb, Ka Chun Li, Sallie-Anne Pearson, Bruce Neal & Maoyi Tian. (2021) Availability, Formulation, Labeling, and Price of Low-sodium Salt Worldwide: Environmental Scan. JMIR Public Health and Surveillance 7:7, pages e27423.
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An Desloovere, José Renken-Terhaerdt, Jetta Tuokkola, Vanessa Shaw, Larry A. Greenbaum, Dieter Haffner, Caroline Anderson, Christina L. Nelms, Michiel J. S. Oosterveld, Fabio Paglialonga, Nonnie Polderman, Leila Qizalbash, Bradley A. Warady, Rukshana Shroff & Johan Vande Walle. (2021) The dietary management of potassium in children with CKD stages 2–5 and on dialysis—clinical practice recommendations from the Pediatric Renal Nutrition Taskforce. Pediatric Nephrology 36:6, pages 1331-1346.
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Georgiana Gabriela Codină, Andreea Voinea & Adriana Dabija. (2021) Strategies for Reducing Sodium Intake in Bakery Products, a Review. Applied Sciences 11:7, pages 3093.
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Kelly Picard, Melanie Griffiths, Diana R. Mager & Caroline Richard. (2021) Handouts for Low-Potassium Diets Disproportionately Restrict Fruits and Vegetables. Journal of Renal Nutrition 31:2, pages 210-214.
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Xuejun Yin, Maoyi Tian & Bruce Neal. (2021) Sodium Reduction: How Big Might the Risks and Benefits Be?. Heart, Lung and Circulation 30:2, pages 180-185.
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Zahra Hadian, Ehsan Feizollahi, Kianoosh Khosravi, Vahid Mofid & Hamid Rasekhi. (2020) Salt Intake from Traditional Breads: A Public Health Challenge for Decreasing Non-communicable Diseases in Iran. Current Nutrition & Food Science 16:8, pages 1278-1284.
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Ville Pihlajaniemi, Outi Mattila, Taru Koitto, Markus Nikinmaa, Raija-Liisa Heiniö, Lotta Sorsamäki, Matti Siika-aho & Emilia Nordlund. (2020) Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking. Journal of Cereal Science 95, pages 103043.
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Nicole A. Avramenko, Erin J. Hopkins, Pierre Hucl, Martin G. Scanlon & Michael T. Nickerson. (2020) Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality. Food Chemistry 320, pages 126615.
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Kelly Picard, Maria Ines Barreto Silva, Diana Mager & Caroline Richard. (2020) Dietary Potassium Intake and Risk of Chronic Kidney Disease Progression in Predialysis Patients with Chronic Kidney Disease: A Systematic Review. Advances in Nutrition 11:4, pages 1002-1015.
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Andreea Voinea, Silviu-Gabriel Stroe & Georgiana Gabriela Codină. (2020) Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties. Applied Sciences 10:11, pages 4039.
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Eun Young Jung, Da Young Lee, On You Kim, Seung Yun Lee, Dong Gyun Yim & Sun Jin Hur. (2019) Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort ( Salicornia herbacea ) in a mouse model . Journal of the Science of Food and Agriculture 100:2, pages 794-802.
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Fiorella Sinesio, Antonio Raffo, Marina Peparaio, Elisabetta Moneta, Eleonora Saggia Civitelli, Valentina Narducci, Valeria Turfani, Stefano Ferrari Nicoli & Marina Carcea. (2019) Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread. Food Chemistry 301, pages 125252.
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Kelly Picard. (2019) Potassium Additives and Bioavailability: Are We Missing Something in Hyperkalemia Management?. Journal of Renal Nutrition 29:4, pages 350-353.
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Anne-Marie Reißner, Johannes Wendt, Susann Zahn & Harald Rohm. (2019) Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread. LWT 108, pages 153-159.
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Lucía Antúnez, Ana Giménez, Leticia Vidal & Gastón Ares. (2018) Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception. Journal of Sensory Studies 33:5, pages e12441.
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Hugo L.A. Silva, Celso F. Balthazar, Ramon S. Rocha, Jeremias Moraes, Erick A. Esmerino, Marcia C. Silva, Renata S.L. Raices, Tatiana C. Pimentel, Mônica Q. Freitas & Adriano G. Cruz. (2018) Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?. LWT 93, pages 287-292.
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Gengjun Chen, Ruijia Hu & Yonghui Li. (2018) Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride. Journal of Cereal Science 82, pages 155-163.
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Bo Ling, Xiaoli Liu, Lihui Zhang & Shaojin Wang. (2018) Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating. Scientific Reports 8:1.
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Abimbola Allison & Aliyar Fouladkhah. (2018) Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Foods 7:2, pages 16.
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Revenli Fernanda do Nascimento, Adriane Bonfim Gavron, Simone Bowles, Eduardo Sidinei Chaves & Eliana Aparecida Fagundes Queiroz Bortolozo. (2017) Determinação dos teores de sódio e potássio em refeições servidas em um restaurante universitário da região sul do Brasil. Brazilian Journal of Food Technology 20:0.
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Akram Maleki, Ali Reza Soltanian, Fatemeh Zeraati, Vida Sheikh & Jalal Poorolajal. (2016) The flavor and acceptability of six different potassium-enriched (sodium reduced) iodized salts: a single-blind, randomized, crossover design. Clinical Hypertension 22:1.
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Nick Wilson, Nhung Nghiem, Sian Ryan, Christine Cleghorn, Nisha Nair & Tony Blakely. (2016) Designing low-cost “heart healthy bread”: optimization using linear programing and 15-country comparison. BMC Nutrition 2:1.
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Christoph Silow, Claudia Axel, Emanuele Zannini & Elke K. Arendt. (2016) Current status of salt reduction in bread and bakery products – A review. Journal of Cereal Science 72, pages 135-145.
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S. Sayar, F. Erdoğdu, G. Eydemir & E. Nayman. (2016) Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties. Quality Assurance and Safety of Crops & Foods 8:4, pages 609-616.
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Tahreem Israr, Allah Rakha, Muhammad Sohail, Summer Rashid & Aamir Shehzad. (2016) Salt reduction in baked products: Strategies and constraints. Trends in Food Science & Technology 51, pages 98-105.
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Leo van Buren, Mariska Dötsch-Klerk, Gila Seewi & Rachel Newson. (2016) Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique. Nutrients 8:4, pages 235.
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So Jung Youn, Gyung-Hee Cha & Jung-Kue Shin. (2015) Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein. Korean Journal of Food Science and Technology 47:6, pages 751-756.
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Lorena Saavedra-Garcia, Antonio Bernabe-Ortiz, Robert H. Gilman, Francisco Diez-Canseco, María Kathia Cárdenas, Katherine A. Sacksteder & J. Jaime Miranda. (2015) Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru. PLOS ONE 10:7, pages e0134700.
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Oscar Martínez-Alvarez & Carmen Gómez-Guillén. (2013) Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets. LWT - Food Science and Technology 53:2, pages 387-394.
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