‘Low-salt’ bread as an important component of a pragmatic reduced-salt diet for lowering blood pressure in adults with elevated blood pressure

Cashman, Kevin D.; Kenny, Sorcha; Kerry, Joseph P.; Leenhardt, Fanny; Arendt, Elke K.

‘Low-salt’ bread as an important component of a pragmatic reduced-salt diet for lowering blood pressure in adults with elevated blood pressure

dc.contributor.author	Cashman, Kevin D.
dc.contributor.author	Kenny, Sorcha
dc.contributor.author	Kerry, Joseph P.
dc.contributor.author	Leenhardt, Fanny
dc.contributor.author	Arendt, Elke K.
dc.contributor.funder	Food Institutional Research Measure	en
dc.contributor.funder	Department of Agriculture, Food and the Marine	en
dc.date.accessioned	2019-09-17T15:37:13Z
dc.date.available	2019-09-17T15:37:13Z
dc.date.issued	2019-07-26
dc.description.abstract	Reformulation of bread in terms of salt content remains an important measure to help achieve a reduction in salt intake in the population and for the prevention of hypertension and elevated blood pressure (BP). Our fundamental studies on the reduction of salt on dough and bread characteristics showed that wheat breads produced with 0.3 g salt/100 g (“low-salt”) were found to be comparable quality to that produced with the typical level of salt (1.2%). This food-based intervention trial examined, using a 5 week cross-over design, the potential for inclusion of “low-salt” bread as part of a pragmatic reduced-salt diet on BP, markers of bone metabolism, and plasma lipids in 97 adults with slightly to moderately elevated BP. Assuming all sodium from dietary intake was excreted through the urine, the intake of salt decreased by 1.7 g/day, on average, during the reduced-salt dietary period. Systolic BP was significantly lower (by 3.3 mmHg on average; p < 0.0001) during the reduced-salt dietary period compared to the usual-salt dietary period, but there was no significant difference (p = 0.81) in diastolic BP. There were no significant differences (p > 0.12, in all cases) in any of the urinary- or serum-based biochemical indices of calcium or bone metabolism or in plasma lipids between the two periods. In conclusion, a modest reduction in dietary salt intake, in which the use of “low-salt” (i.e., 0.3 g/100g) bread played a key role along with dietary advice, and led to a significant, and clinically meaningful, decrease in systolic, but not diastolic, BP in adults with mildly to moderately elevated BP.	en
dc.description.sponsorship	Department of Agriculture, Food and the Marine (Grant number 06/rd/c/455)	en
dc.description.status	Peer reviewed	en
dc.description.version	Published Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.articleid	1725	en
dc.identifier.citation	Cashman, K. D., Kenny, S., Kerry, J. P., Leenhardt, F. and Arendt, E. K. (2019) '‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure', Nutrients, 11(8), 1725. (15pp.) DOI: 10.3390/nu11081725	en
dc.identifier.doi	10.3390/nu11081725	en
dc.identifier.eissn	2072-6643
dc.identifier.endpage	15	en
dc.identifier.issued	8	en
dc.identifier.journaltitle	Nutrients	en
dc.identifier.startpage	1	en
dc.identifier.uri	https://hdl.handle.net/10468/8554
dc.identifier.volume	11	en
dc.language.iso	en	en
dc.publisher	MDPI	en
dc.relation.uri	https://www.mdpi.com/2072-6643/11/8/1725/htm
dc.rights	©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).	en
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	en
dc.subject	Sodium restriction	en
dc.subject	Low-salt bread	en
dc.subject	Hypertension	en
dc.subject	Blood pressure regulation	en
dc.subject	Crossover trial	en
dc.title	‘Low-salt’ bread as an important component of a pragmatic reduced-salt diet for lowering blood pressure in adults with elevated blood pressure	en
dc.type	Article (peer-reviewed)	en