Partial substitution of sodium with potassium in white bread: Feasibility and bioavailability

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 6, 2009, Pages 507-521

  Braschi, Alessandro ^a   Gill, Lakhwinder ^a   Naismith, Donald J ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Bioavailability; Blood pressure; Bread; Potassium; Sodium

Indexed keywords

INORGANIC SALT; POTASSIUM; POTASSIUM CHLORIDE; POTASSIUM SALT; SODIUM; SODIUM CHLORIDE;

ADULT; ARTICLE; BIOAVAILABILITY; BREAD; CARDIOVASCULAR DISEASE; FEEDING; FEMALE; FLOUR; HIGH SODIUM INTAKE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; POTASSIUM INTAKE; POTASSIUM RESTRICTION; SOYBEAN; WHEAT;

ADULT; BIOLOGICAL AVAILABILITY; BREAD; CARDIOVASCULAR DISEASES; CONSUMER SATISFACTION; CROSS-OVER STUDIES; DIET, SODIUM-RESTRICTED; DIETARY SUPPLEMENTS; EVALUATION STUDIES AS TOPIC; FEMALE; FLOUR; FOOD HANDLING; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; MALE; POTASSIUM; POTASSIUM CHLORIDE; SALTS; SINGLE-BLIND METHOD; SODIUM; SODIUM CHLORIDE, DIETARY; SOYBEANS; TRITICUM;

TRITICUM AESTIVUM;

EID: 70849117979     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701782118     Document Type: Article

References (33)

1. Bates CJ, Prentice A, Cole TJ, van der Pols JC, Doyle W, Finch S, Smithers G, Clarke PC. 1999. Micronutrients: Highlights and research challenges from the 1994-5 National Diet and Nutrition Survey of people aged 65 years and over. Br J Nutr 82:7-15. (Pubitemid 29377970)
2. Commission of the European Communities. 1993. Nutrient and energy intakes for the European Community. (Opinion expressed on 11 December 1992). Reports of the Scientific Committee for Food (Thirty-first series). Bruxelles: Commission of the European Communities, Directorate*General Industry.
3. Demigne C, Sabboh H, Remesy C, Meneton P. 2004. Protective effects of high dietary potassium: Nutritional and metabolic aspects. J Nutr 134:2903-2906.
4. Dhingra S, Jodd S. 2002. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chem 77:479-488.
5. El-Soukkary FA. 2001. Evaluation of pumpkin seed products for bread fortification. Plant Foods Hum Nutr 56:365-384.
6. Expert Group on Vitamins and Minerals. 2003. Safe upper levels for vitamins and minerals. London: Food Standards Agency. Available online at: http://www.food.gov. uk/multimedia/pdfs/vitmin2003.pdf (accessed 22 June 2006).
7. Food Standards Agency. 2001a. Big drop in salt levels in bread. London: Food Standards Agency. Available online at: http://www.food.gov.uk/news/ pressreleases/ 2001/nov/saltinbread (Accessed 10 July 2006).
8. Food Standards Agency. 2001b. Determination of sodium content of bread (Number 19/01). London: Food Standards Agency. Available online at: http://www.food.gov.uk/ science/surveillance/fsis2001/19bread1 (accessed 10 July 2006).
9. Food Standards Agency. 2006. Salt reduction targets: March 2006. London: Food Standards Agency. Available online at: http://www.foodstandards.gov.uk/ multimedia/ pdfs/salttargetsapril06.pdf (accessed 10 July 2006).
10. Giebisch G. 1998. Renal potassium transport: Mechanisms and regulation. Am J Physiol 274:F817-F833.
11. Gregory J, Lowe S. 2000. National Diet and Nutrition Survey: Young people aged 4 to 18 years. London: Her Majesty Stationary Office.
12. Guy EJ. 1986. Effect of KCl levels on functional and baking of sponge dough and hedonic ratings of their breads. Cereal Food World 31:421-425.
13. Henderson L, Irving K, Gregory J, Bates CJ, Prentice A, Perks J, Swan G, Farron M, on behalf of the Food Standards Agency and the Department of Health. 2003. The National Diet & Nutrition Survey: Adults aged 19 to 64 years. Vitamins and mineral intake and urinary analytes. Ministry of Agriculture, Fisheries and Food [and] National Statistics. London: Her Majesty Stationary Office.
14. Hoare JHL, Bates JC, Prentice A, Birch M, Swan G, Farron M, on behalf of the Food Standards Agency and the Department of Health. 2004. The National Diet & Nutrition Survey: Adults aged 19 to 64 years. Summary Report. Ministry of Agriculture, Fisheries and Food [and] National Statistics. London: Her Majesty Stationary Office.
15. James WP, Ralph A, Sanchez-Castillo CP. 1987. The dominance of salt in manufactured food in the sodium intake of affluent societies. Lancet 1:426-429.
16. Kotchen TA. 2005. Contributions of sodium and chloride to NaCl-induced hypertension. Hypertension 45:849-850.
17. McCance RA. 2002. McCance and Widdowson's the composition of foods. 6th ed. Cambridge, England: Royal Society of Chemistry. Medline Plus. 1995. Drugs & supplements. Potassium supplements (systemic). Available online at: http:// www.nlm.nih.gov/ medlineplus/druginfo/uspdi/202473.html (accessed 1 April 2005).
18. Meltzer HM, Aro A, Andersen NL, Koch B, Alexander J. 2003. Risk analysis applied to food fortification. Public Health Nutr 6:281-291.
19. Morris RC, Jr, Schmidlin O, Frassetto LA, Sebastian A. 2006. Relationship and interaction between sodium and potassium. J Am Coll Nutr 25:262S-270S.
20. Naismith DJ, Braschi A. 2003. The effect of low-dose potassium supplementation on blood pressure in apparently healthy volunteers. Br J Nutr 90:53-60.
21. Rakhit A, Melethil S, Arnold JD, Wagner WE. 1987. Kinetics of potassium excretion following oral supplements: Evidence of induced natriuresis. Pharm Res 4:531-535.
22. Rodriguez-Mateos A, Millar SJ, Bhandari DG, Frazier RA. 2006. Formation of dityrosine cross-links during breadmaking. J Agric Food Chem 54:2761-2766.
23. Salovaara H. 1982a. Effect of partial sodium chloride replacement by other salts on wheat dough rheology and breadmaking. Cereal Chem 59:427-430.
24. Salovaara H. 1982b. Sensory limitations to replacement of sodium with potassium and magnesium in bread. Cereal Chem 59:427-430.
25. Sellmeyer DE, Schloetter M, Sebastian A. 2002. Potassium citrate prevents increased urine calcium excretion and bone resorption induced by a high sodium chloride diet. J Clin Endocrinol Metab 87:2008-2012.
26. Senel S, Capan Y, Dalkara T, Inanc N, Hincal AA. 1991. Formulation, bioavailability, and pharmacokinetics of sustained-release potassium chloride tablets. Pharm Res 8:1313-1317.
27. Smith GD, Brunner E. 1997. Socio-economic differentials in health: The role of nutrition. Proc Nutr Soc 56:75-90.
28. Stahl W, van den Berg H, Arthur J, Bast A, Dainty J, Faulks RM, Gartner C, Haenen G, Hollman P, Holst B, et al. 2002. Bioavailability and metabolism. Mol Aspects Med 23:39-100.
29. Stroh M, Setser C, Bruinsma B, Shogren M, Redlinger P. 1985. Sensory interactions of formulations to mask potassium-chloride flavour using morton lite salt mixture an white pan breads. Cereal Chem 62:103-107.
30. Takano H, Kondou R. 2002. Sodium gluconate and potassium gluconate as substitutes for sodium chloride in breadmaking. Food Sci Technol Res 8:75-79.
31. Whelton PK, He J, Cutler JA, Brancati FL, Appel LJ, Follmann D, Klag MJ. 1997. Effects of oral potassium on blood pressure. Meta-analysis of randomized controlled clinical trials. JAMA 277:1624-1632.
32. Wyatt C. 1983. Acceptability of reduced sodium in breads, cottage cheese and pickles. J Food Sci 48: 1300-1301.
33. Wyatt C, Ronan K. 1982. Evaluation of potassium chloride as a salt substitute in bread. J Food Sci 42: 672-673.