The Presence Of Salt In Bread Has Decreased By 20%

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~0 minutes Last Updated: February 12, 2026
The Presence Of Salt In Bread Has Decreased By 20%

Experts believe that the more salt is limited in food, the healthier people will be.

Commercial bread contains 20% less salt than 10 years ago. According to experts, this is progress towards improving the quality of life and health of the population. Low salt levels reduce the risk of heart attack , they explain.
 
Previous studies have shown that lower salt intake to the upper limit of 6 grams per day reduces the risk of heart attack by 31% and stroke by 24%.
 
Following data from the last 10 years, researchers found that salt consumption decreased significantly in white bread and partially in black and whole grain bread . They tested 40 products in 2001 and 203 in 2011.
 
Experts believe that the more salt is limited   in food, the better the health of the population.
 
 
In order to help lower salt consumption, in addition to avoiding too salty products, its direct use should be reduced.
 
Experts advise to consume more fruits and vegetables, as they contain potassium , which balances the effect of salt in the body.
 
The products in the store chain are often labeled with sodium , but not salt. In order to obtain the correct amount of salt in the products, the sodium content indicated on the label shall be multiplied by 2,5.
 

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