Naslov
Contribution of bakery products to salt intake in Croatia

Autori
Jurković, Martina ; Sokolić, Darja ; Kenjerić, Daniela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
8th International congress FLOUR-BREAD ´15, 10th Croatian congress of cereal technologists BRAŠNO-KRUH ´15. Book of abstracts. / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015, 5-5

Skup
8th International congress FLOUR-BREAD ´15, 10th Croatian congress of cereal technologists BRAŠNO-KRUH ´15.

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
bakery products; salt; intake; Croatia

Sažetak
High levels of salt are associated with elevated blood pressure and adverse cardiovascular health. Bread is foodstuff that contributes the most to overall salt dietary intake. As such, it is one of the key public health targets for a salt reduction policy. The WHO has set a worldwide target for maximum salt intake at 5 g/day for adults. Therefore, the aim of this paper was to estimate salt intake through bakery products in Croatia and its variations in different regions as well as its dependency on various parameters. The results showed that salt intake from the bakery products are highest in Lika Region where it reaches 3.15 g/day. Intake in other regions of Croatia is lower and similar, and ranges from 2.19-2.44 g/day. Detailed analysis has shown that salt intake from the bakery products in regions Dalmacija, Istra and Lika is higher in villages while in regions of northern Croatia, Slavonija and Zagreb intake was higher in towns. Related to gender, intake was higher in men than women in all regions. Considering the nourishment status, intake in regions Dalmacija, Istra and Zagreb is highest in the subgroup of obese individuals, while for regions Lika and northern Croatia intake is highest in the subgroup of persons with normal weight. In Slavonija region intake was highest in the subgroup of underweight people. Regarding age, the salt intake is highest in younger population for all regions.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA