These findings comes soon after the Department of Health announced that bread is the largest contributor of salt to our diet, providing almost a fifth (18%) of our current daily salt intake.
CASH’s research has highlighted large variations in the salt content of bread making it essential to read the labels, where available, and compare products by 100g (equivalent to two thick slices of bread). The highest standard packaged bread, Cranks Seeded Farmhouse at 2.03g/100g, contains nearly four times more salt than the lowest, a Marks & Spencer’s Simply More Eat Well Healthiest White Bread (0.58g/100g).
The research found that as well as being unlabelled, some high street chain bread contains more than three times as much salt per 100g than bread baked in supermarkets. Bread from a local independent bakery fared much better in the survey, with one white loaf found to contain just 0.56g/100g, almost half of the Department of Health’s 1g salt target.
CASH were pleased to see that salt levels in bread have come down by a third (30%) in the last 10 years, with some breads being reduced by more than 40%.
Dr Susan Jebb, chair, Department of Health’s Responsibility Deal Food Network, says “Reducing salt intake is vital to decrease the risk of high blood pressure and the number of people suffering stroke and cardiovascular disease.
“I hope these survey findings will urge more companies to commit to the reformulation targets set by the Public Health Responsibility Deal and to make the rest as good as the best.”
Source: CASH
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