Reduction of sodium in baked products over the last decade

The Nutrient Data Laboratory (NDL) develops and maintains the USDA National Nutrient Database for Standard Reference (SR) and reports nutrient levels in foods. Approximately 70% of the sodium in the U.S. diet comes from processed, prepared, and restaurant foods. In 2010, the Institute of Medicine's Food and Nutrition Board released a report with recommendations for the reduction of sodium in the diet of the U.S. population, stating that manufacturers could support the effort by lowering the sodium content in foods. White bread is a high consumption item and for this reason is high on the list of foods that are major contributors of sodium in the diet. Other baked products such as hotdog rolls are also major contributors. Government agencies are now monitoring changes in prepared and processed foods over time. Manufacturers have already begun decreasing sodium content in white bread and other baked goods. Data collected by NDL between 1999 and 2010 have been analyzed and show at least a 10% decrease in sodium content of some baked products. Analysis of white bread showed a decrease in sodium content from 681±8.6 mg/100 g in 1999 to 482±11.8 mg/100 g in 2010. Analysis of the impact on content of other nutrients due to formulation changes, some but not all of which include new leavening agents to facilitate lower sodium values, showed that calcium values over this same time period increased from 151±2.7 mg/100 g to 319±49.8 mg/100 g.