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The levels of salt (NaCl) in diets, particularly in bread as an important staple food in public diets worldwide, should be monitored to meet the recommended level. The purpose of this study was to assess the salt content (per 100 g dry weight) of the five most popular traditional bread samples (n = 925) randomly collected from five cities of Iran and compare content levels with the salt target level set by the Institute of Standards and Industrial Research (ISIRI). Overall, 27.6% of the traditional samples bread in 2018 met the ISIRI criteria, while a higher value (47.2%)was noted in 2016. The mean salt content (1.38 g/100 g ± 0.72) in the current study was significantly higher (P &lt; 0.001) while compared with those in 2016 (1.02 g/100 g ± 0.59). Estimating daily salt intakes in the Iranian population through bread consumption was 2.25 and 3.00 g/day in 2016 and 2018, respectively. Therefore, to reduce salt consumption and, consequently, the incidence of non-communicable diseases, implementing programs to modify existing standards or develop new standards and raise public awareness is necessary.

A study on sodium chloride content in traditional Iranian bread as an approach to control and prevent non-communicable diseases