Resumo

VALVERDE GUILLEN, Mónica  e  PICADO PEREZ, Jennifer. World strategies in salt/sodium reduction in bread. Rev. costarric. salud pública [online]. 2013, vol.22, n.1, pp.61-67. ISSN 1409-1429.

Objective: Provide information on global efforts in reducing salt / sodium in bread to generate data useful in the implementation of strategies that seek to decrease the consumption of salt / sodium from baked goods. Method: The information was search on Binass databases, PubMed, SciELO and government institutions. The key words were: sodium content in bread, less sodium in bread, actions to reduce salt in bread, sodium in a specific continent. Search selected those studies regarding the decrease in salt / sodium in baked goods. Result: 100 publications were consulted, 40 contain strategies to reduce sodium intake including lowering salt intake in the pan. There was identified 21 countries that have taken steps to reduce excessive intakeofsodiumchloride,16 countries identified bread as the major contributor of sodium. Most actions have been carried out in Europe, represented by 11 countries, followed by Oceania and America with two nations from each continent, finally a country in Asia. The method used was strategic alliances between government institutions and bakery industries. The gradual reduction of salt added was the strategy used by 14 countries. Conclusion: International efforts provide a framework and example for the development and implementation of similar strategies.

Palavras-chave : world strategies; sodium chloride; sodium; bread.

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