Abstract

Background and Objectives: Cardiovascular disease is the leading cause of death and disability globally. Raised blood pressure is among the most important major risk factors and up to 62% of strokes and 49% of coronary heart disease are attributed to raised BP. There are strong evidences that present human consumption of salt is the major factor increasing BP and thereby Cardiovascular diseases. Since bread is the main element in population diet, especially in our country, the determination of sodium content of bread is of high priority and needs further investigation.Methods: (120) samples of 6 types of bread were collected from (120) different bakeries in Duhok city and thereafter assessed for sodium content in the laboratories of the Institute of Nutrition Researches in BaghdadResults: This study demonstrated that 35% of bread’s samples has sodium concentration exceeds the standard level and the remaining 65% is within the standard range. Mean percentage of bread’s sodium concentration was as 248.149 mg / 100g. Conclusions: The sodium contents of one third of studied bread samples are higher than is acceptable limit and may be contributing to adverse health outcomes. Therefore, an urgent public health intervention is highly advisable

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The article was added to IASJ on 2019-05-19

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