Potential Importance of Low-Sodium Bread and Breakfast Cereal to a Reduced Sodium Diet

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• 作者：John T. Daugirdas ; MD ; ^{jtdaugir@uic.edu}
• 刊名：Journal of Renal Nutrition
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：23
• 期：1
• 页码：1-3
• 全文大小：60 K

文摘

Purchasing data suggest that bread and cereal products are responsible for approximately 18 % of normal daily unrestricted sodium intake; this percentage may be substantially higher in subjects attempting to follow a reduced sodium diet by avoiding added salt and salty sauces and meats. Substituting with low-sodium bread would be expected to result in a sodium intake reduction of 0.6 g/day or higher, depending on the amount of bread normally eaten. Many cold breakfast cereals typically contain 0.2 to 0.3 g of sodium per serving. A?number of zero-sodium or low-sodium cold cereal options are commercially available, and many hot cereals are available in forms that contain no sodium. Because bread and breakfast cereals are not commonly thought of as being salty foods, substituting these with low-sodium alternatives might help achieve additional substantial sodium intake reduction without much disruption of the diet.