Study to investigate the concentration of sodium in bread for some Baghdad bakeries

Abstract

Cardiovascular disease is the leading cause of premature death due to dietary
factors such as high salt intake. Bread is one of the most important of these sources, as
it causes high blood pressure. In this study, 48 samples of three types of bread were
collected from different bakeries in Baghdad regions, namely white bread, brown
bread and local bread, with an average of 16 samples for each type. This study is the
first in Iraq for the purpose of determining the level of sodium concentration added to
the three types of bread. The aim of this study is to establish the approved controls
and standards for adding sodium to bread. The sodium concentration in the samples
mentioned in this study was calculated, using a dedicated sodium concentration kit,
produced by Agappe Diagnostics Switzerland. The maximum value of Sodium
Concentration for white bread was in AlShaeb Region (3.555gm), while the
maximum value of the Sodium Concentration for the Barley Bread type was in the
Alghazalia region (3.518gm) and Mahmudiyah (3.496gm) .The maximum value for
the Sodium Concentration was for the third type, which is the local Bread in the
Assadar City region (3.604gm).and the a minimum value of the Sodium
Concentration for white bread was in Abu Ghareeb region (3.099gm), while the a
minimum value of the Sodium Concentration for the Barley Bread type was in the
Abu Ghareeb region (3.093gm) , Palestine Str. (3.133gm) And Karrada region
(3.188gm ) and the a minimum value of the Sodium Concentration for Local Bread
was in Palestine Str. (3.186gm) and Abu Ghareeb region (3.208gm).
Keywords: white bread, brown bread, local bread, Sodium Concentration