date:Jun 20, 2013
Bakers in the United Kingdom have made steady progress in reducing the amount of salt in bread over the past decade, and further cuts are possible, according to a new study from the Wolfson Institute of Preventive Medicine in London.
Researchers found the average salt content in supermarket bread was 20% lower in 2011 than it was in 2001. The salt levels in packaged bread were about 0.98 grams per 100-gram serving in 2011, which compared with 1.23 grams per 100 grams in 2001, the study showed.