254
Views
7
CrossRef citations to date
0
Altmetric
Articles

Analysis of the intake of sodium with cereal products by the population of Poland

, , , , &
Pages 884-892 | Received 05 Feb 2019, Accepted 20 Mar 2019, Published online: 25 Apr 2019

References

  • Albrecht JA, Asp EH, Buzzard IM. 1987. Contents and retentions of sodium and other minerals in pasta cooked in unsalted or salted water. Cereal Chem. 64(2):106–109.
  • Antoine JMR, Hoo Fung LA, Grant CN, Dennis HT, Lalor GC. 2012. Dietary intake minerals and trace elements in rice on the Jamaican market. J Food Compos Anal. 26(1–2):111–121.
  • Bolhuis DP, Temme EHM, Koeman FT, Noort MWJ, Kremer S, Janssen AM. 2011. A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings. J Nutr. 141(12):2249–2255.
  • Borkowska B, Łagowska U. 2014. Comparative assessments of the quality of bread the traditional and ecological. Zesz Nauk Akademii Morskiej w Gdyni. 86:210–217.
  • Cleanthous X, Mackintosh AM, Anderson S. 2010. Breads in the current Australian market: sodium and fibre content report. Food Aust. 62(4):134–136.
  • Coyne KJ, Baldridge AS, Huffman MD, Jenner K, Xavier D, Dunford EK. 2018. Differences in the sodium content of bread products in the USA and UK: implications for policy. Public Health Nutr. 21(3):632–636.
  • Daugirdas JT. 2013. Potential importance of low-sodium bread and breakfast cereal to a reduced sodium diet. J Renal Nutrition. 23(1):1–3.
  • de Moura Souza A, Da Silva Nalin de Souza B, Bezerra IN, Sichieri R. 2016. The impact of the reduction of sodium content in processed foods in salt intake in Brazil. Cad Saúde Pública, Rio de Janeiro. 32(2):e00064615. doi:10.1590/0102-311X00064615.
  • Di Vita G, D’amico M, Lombardi A, Pecorino B. 2016. Evaluating trends of low sodium content in food: the willingness to pay for salt-reduced bread, a case study. Agric Econ Rev. 17(2):82–99.
  • Dunford EK, Eyles H, Mhurchu CN, Webster JL, Neal BC. 2011. Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy. Med J Aust. 195(6):346–349.
  • Dybkowska E, Bazarnik M, Waszkiewicz-Robak B. 2015. Bread as a source of dietary salt. Probl Hig Epidemiol. 96(2):482–486.
  • Farquhar WB, Edwards DG, Jurkovitz CT, Weintraub WS. 2015. Dietary sodium and health: more than just blood pressure. J Am Coll Cardiol. 65(10):1042–1050.
  • Farrand C, Charlton K, Crino M, Santos J, Rodriguez-Fernandez R, Mhurchu CM, Webster J. 2017. Know your noodles! Assessing variations in sodium content of instant noodles across countries. Nutrients. 9:612. doi:10.3390/nu9060612
  • Grimes CA, Riddell LJ, Campbell KJ, Beckford K, Baxter JR, He FJ, Nowson CA. 2017. Dietary intake and sources of sodium and potassium among Australian schoolchildren: results from the crosssectional Salt and Other Nutrients in Children (SONIC) study. BMJ Open. 2017(7):e016639. doi:10.1136/bmjopen-2017-016639.
  • Israr T, Rakha A, Sohail M, Rashid S, Shehzad A. 2016. Salt reduction in baked products: strategies and constraints. Trends Food Sci Technol. 51(1):98–105.
  • Jambrec D, Sakac M, Jovanov A, Misan A, Pestorić M, Tomović V, Mandić A. 2016. Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle. Chem Ind Chem Eng. 22(3):319–326.
  • Jarosz M. 2017. Nutritional guidelines for the Polish population. Ed. Warsaw (Poland): National Food and Nutrition Institute.
  • Jarosz M, Traczyk I. 2010. Salt reduction programs in Poland and around the world. Zyw Czl Metab. 37(5–6):381–388.
  • Jovičić-Bata J, Grujičić M, Rađen S, Novaković B. 2016. Sodium intake and dietary sources of sodium in a sample of undergraduate students from Novi Sad, Serbia. Vojnosanit Pregl. 73(7):651–656.
  • Kloss L, Meyer JD, Graeve L, Vetter W. 2015. Sodium intake and its reduction by food reformulation in the European Union - A review. Nfs J. 1:9–19.
  • Korošec Ž, Pravst I. 2014. Assessing the average sodium content of prepacked foods with nutrition declarations: the importance of sales data. Nutrients. 6:3501–3515.
  • Kunachowicz H, Przygoda B, Nadolna I, Iwanow K. 2018. Food Composition Tables. Warsaw (Poland): PZWL.
  • Maalouf J, Cogswell ME, Yuan K, Martin C, Gillespie C, Ahuja JKC, Pehrsson P, Merritt R. 2015. Sodium content of foods contributing to sodium intake: comparison between selected foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference. Proc Food Sci. 4:114–124.
  • Markiewicz-Żukowska R, Karpińska E, Horembała J, Michalska‑Mosiej M, Kuroczycki-Saniutycz S, Dąbrowska T, Borawska MH. 2013. The assessment of sodium chloride content in bakery products from the regions of Podlasie and Warmia and Mazury. Probl Hig Epidemiol. 94(2):342–344.
  • Martini LA, Cuppari L, Colugnati FA, Sigulem DM, Szejnfeld VL, Schor N, Heilberg IP. 2000. High sodium chloride intake is associated with low bone density in calcium stone-forming patients. Clin Nephrol. 54(2):85–93.
  • McMahon E, Clarke R, Jaenke R, Brimblecombe J. 2016. Detection of 12.5% and 25% salt reduction in bread in a remote Indigenous Australian community. Nutrients. 8:169. doi:10.3390/nu8030169
  • Miller RA, Hoseney RC. 2008. Role of salt in baking. Cereals Food World. 53(1):4–6.
  • Miśniakiewicz M. 2009. Health quality of organic bakery products available in Cracow. Zesz Nauk Uniw Ekonom Krak. 834:151–171.
  • Quilez J, Salas-Salvadó J. 2012. Salt in bread in Europe: potential benefits of reduction. Nutr Rev. 70(11):666–678.
  • Ranhotra GS, Gelroth JA, Novak FA, Bock MA, Matthews RH. 1985. Retention of selected minerals in enriched pasta products during cooking. Cereal Chem. 62(2):117–119.
  • Regulation EU, 2011. Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers.
  • Rybicka I, Gliszczyńska-Świgło A. 2017. Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. J Food Compos Anal. 59:61–67.
  • Statistical Yearbook of the Republic of Poland. 2018. Warsaw (Poland): Statistical Publishing Establishment.
  • Tegegne B, Chandravanshi BS, Zewge F. 2017. Levels of selected metals in commercially available rive in Ethiopia. Int Food Res J. 24(2):711–719.
  • [WHO] World Health Organization. 2006.Reducing salt intake in populations - report of a WHO forum and technical meeting, 2006 Oct 5–7, Paris, France. [Accessed 2018 November 28] http://www.who.int/dietphysicalactivity/Salt_Report_VC_april07.pdf.
  • [WHO] World Health Organization. 2013a. Mapping salt reduction initiatives in the WHO European Region. Copenhagen, Denmark. [Accessed 2018 December 11]. http://www.euro.who.int/__data/assets/pdf_file/0009/186462/Mapping-salt-reduction-initiatives-in-the-WHO-European-Region-final.pdf.
  • [WHO] World Health Organization. 2013b. Nutrition, physical activity and obesity. Poland. [Accessed 2018 December 17]. http://www.euro.who.int/__data/assets/pdf_file/0020/243317/Poland-WHO-Country-Profile.pdf?ua=1.
  • Williams P, McMahon A, Boustead R. 2003. A case study of sodium reduction in breakfast cereals and the impact of the Pick the Tick food information program in Australia. Health Promot Int. 18(1):51–56.
  • Winiarska-Mieczan A, Kowalczuk-Vasilev E, Kwiatkowska K, Kwiecień M, Baranowska-Wójcik E, Kiczorowska B, Klebaniuk R, Samolińska W. 2018. Dietary intake and content of Cu, Mn, Fe and Zn in selected cereal products marketed in Poland. Biol Trace Elem Res. 187(2):568–578.
  • Winiarska-Mieczan A, Kwiecień M. 2011. Evaluation of the mineral composition of breadstuff and frequency its consumption. Acta Sci Pol Technol Aliment. 10(4):487–495.
  • Winiarska-Mieczan A, Kwiecień M, Kwiatkowska K, Krusiński R. 2016. Breakfast cereal as a source of sodium, potassium, calcium and magnesium for school-age children. J Elem. 21(2): 571–584. [accessed 2018 Dec 4]. www.izz.waw.pl
  • Zganiacz F, Wills RBH, Mukhopadhyay SP, Arcot J, Greenfield H. 2017. Changes in the sodium content of Australian processed foods between 1980 and 2013 using analytical data. Nutrients. 9:501. doi:10.3390/nu9050501

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.