Sodium reduction in bakery products: Current approaches, challenges and opportunities

Abstract

Reducing sodium content in bread remains a critical objective in public health nutrition, given the established association between excessive sodium intake and increased risk of cardiovascular and other chronic diseases. The World Health Organization recommends that adults should consume less than 5 grams of salt per day (equivalent to about 2 grams of sodium), yet current intake levels in many countries significantly exceed this threshold. As bread constitutes a significant source of dietary sodium globally, targeted reformulation strategies are essential to improve population health outcomes.