Study to investigate the concentration of sodium in bread for some Baghdad bakeries

Abstract

Cardiovascular disease is the leading cause of premature death due to dietaryfactors such as high salt intake. Bread is one of the most important of these sources, asit causes high blood pressure. In this study, 48 samples of three types of bread werecollected from different bakeries in Baghdad regions, namely white bread, brownbread and local bread, with an average of 16 samples for each type. This study is thefirst in Iraq for the purpose of determining the level of sodium concentration added tothe three types of bread. The aim of this study is to establish the approved controlsand standards for adding sodium to bread. The sodium concentration in the samplesmentioned in this study was calculated, using a dedicated sodium concentration kit,produced by Agappe Diagnostics Switzerland. The maximum value of SodiumConcentration for white bread was in AlShaeb Region (3.555gm), while themaximum value of the Sodium Concentration for the Barley Bread type was in theAlghazalia region (3.518gm) and Mahmudiyah (3.496gm) .The maximum value forthe Sodium Concentration was for the third type, which is the local Bread in theAssadar City region (3.604gm).and the a minimum value of the SodiumConcentration for white bread was in Abu Ghareeb region (3.099gm), while the aminimum value of the Sodium Concentration for the Barley Bread type was in theAbu Ghareeb region (3.093gm) , Palestine Str. (3.133gm) And Karrada region(3.188gm ) and the a minimum value of the Sodium Concentration for Local Breadwas in Palestine Str. (3.186gm) and Abu Ghareeb region (3.208gm).Keywords: white bread, brown bread, local bread, Sodium Concentration