{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,11]],"date-time":"2026-01-11T04:59:38Z","timestamp":1768107578300,"version":"3.49.0"},"reference-count":30,"publisher":"Cambridge University Press (CUP)","issue":"4","license":[{"start":{"date-parts":[[2014,4,30]],"date-time":"2014-04-30T00:00:00Z","timestamp":1398816000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2015,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec id=\"S1368980014000779_abs1\" sec-type=\"general\"><jats:title>Objective<\/jats:title><jats:p>The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980014000779_abs2\" sec-type=\"general\"><jats:title>Design<\/jats:title><jats:p>A cross-sectional study of the Na content of white bread available for sale at twenty-five bakeries and markets in Mozambique. Flame photometry was used to quantify the Na content of the bread. The percentage of samples meeting manufacturer Na targets from South Africa and six countries from other regions, selected as benchmarks, was computed.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980014000779_abs3\" sec-type=\"general\"><jats:title>Setting<\/jats:title><jats:p>Maputo, Mozambique.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980014000779_abs4\" sec-type=\"subjects\"><jats:title>Subjects<\/jats:title><jats:p>Three loaves of white bread from each selected bakery\/market.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980014000779_abs5\" sec-type=\"results\"><jats:title>Results<\/jats:title><jats:p>The mean Na content of bread was 450\u00b73 mg\/100 g (range: 254\u00b79\u2013638\u00b73 mg\/100 g), with no significant differences between bakeries and traditional markets. Most samples (88 %) did not meet the regulation in South Africa (\u2264380 mg\/100 g). When considering the targets from other countries (range: \u2264360\u2013550 mg\/100 g), the prevalence of non-compliance varied between 8 % and 92 %. There were no significant differences in the price of bread with Na content below and above the targets.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980014000779_abs6\" sec-type=\"conclusions\"><jats:title>Conclusions<\/jats:title><jats:p>The content of Na in bread varies widely in Mozambique, reaching high values in a high proportion of the bakeries and markets in Maputo. Measures to regulate the Na content in bread may contribute to a reduction in Na intake and improved health at the population level.<\/jats:p><\/jats:sec>","DOI":"10.1017\/s1368980014000779","type":"journal-article","created":{"date-parts":[[2014,4,30]],"date-time":"2014-04-30T13:39:10Z","timestamp":1398865150000},"page":"610-614","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":9,"title":["Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique"],"prefix":"10.1017","volume":"18","author":[{"given":"V\u00e2nia","family":"Silva","sequence":"first","affiliation":[]},{"given":"Patr\u00edcia","family":"Padr\u00e3o","sequence":"additional","affiliation":[]},{"given":"C\u00e9lia","family":"Novela","sequence":"additional","affiliation":[]},{"given":"Albertino","family":"Damasceno","sequence":"additional","affiliation":[]},{"given":"Ol\u00edvia","family":"Pinho","sequence":"additional","affiliation":[]},{"given":"Pedro","family":"Moreira","sequence":"additional","affiliation":[]},{"given":"Nuno","family":"Lunet","sequence":"additional","affiliation":[]}],"member":"56","published-online":{"date-parts":[[2014,4,30]]},"reference":[{"key":"S1368980014000779_ref27","doi-asserted-by":"publisher","DOI":"10.1186\/0778-7367-70-10"},{"key":"S1368980014000779_ref13","volume-title":"Poverty and Wellbeing in Mozambique: Third National Poverty Assessment","year":"2010"},{"key":"S1368980014000779_ref24","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.110.004481"},{"key":"S1368980014000779_ref22","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-011-9247-8"},{"key":"S1368980014000779_ref3","volume-title":"Guideline: Sodium Intake for Adults and Children","year":"2012"},{"key":"S1368980014000779_ref17","volume-title":"Finland\u2019s Experiences in Salt Reduction","author":"Pietinen","year":"2009"},{"key":"S1368980014000779_ref9","doi-asserted-by":"publisher","DOI":"10.1111\/j.1747-4949.2012.00957.x"},{"key":"S1368980014000779_ref28","doi-asserted-by":"publisher","DOI":"10.1017\/S0029665112002868"},{"key":"S1368980014000779_ref4","volume-title":"Sodium Intakes Around the World. Background Document Prepared for the Forum and Technical Meeting on Reducing Salt Intake in Populations (Paris 5\u20137th October 2006)","author":"Elliott","year":"2007"},{"key":"S1368980014000779_ref2","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(12)61766-8"},{"key":"S1368980014000779_ref29","unstructured":"Food Standards Agency (2009) Agency publishes salt commitments. http:\/\/www.food.gov.uk\/news-updates\/news\/2010\/mar\/saltcommitments#.UUTqBTfRmbA (accessed March 2013)."},{"key":"S1368980014000779_ref21","doi-asserted-by":"publisher","DOI":"10.1016\/B0-12-226694-3\/00050-8"},{"key":"#cr-split#-S1368980014000779_ref7.1","unstructured":"2. Institute for Health Metrics and Evaluation (2013) Global Burden of Disease"},{"key":"#cr-split#-S1368980014000779_ref7.2","unstructured":"3. (GBD) Visualizations. http:\/\/www.healthmetricsandevaluation.org\/gbd\/visualizations\/country (accessed March 2013)."},{"key":"S1368980014000779_ref6","doi-asserted-by":"publisher","DOI":"10.1590\/S0034-910.2013047004328"},{"key":"S1368980014000779_ref25","volume-title":"Mapping Salt Reduction Initiatives in the WHO European Region","year":"2013"},{"key":"S1368980014000779_ref1","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.f1325"},{"key":"S1368980014000779_ref8","first-page":"2463","volume-title":"Stroke","volume":"41","author":"Damasceno","year":"2010"},{"key":"S1368980014000779_ref5","doi-asserted-by":"publisher","DOI":"10.1161\/HYPERTENSIONAHA.109.132423"},{"key":"S1368980014000779_ref19","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980011000966"},{"key":"S1368980014000779_ref14","article-title":"Regulations relating to the reduction of sodium in certain foodstuffs and related matters","year":"2013","journal-title":"Government Gazette No. 36274 of 20 March 2013"},{"key":"S1368980014000779_ref10","doi-asserted-by":"publisher","DOI":"10.1080\/07315724.1994.10718392"},{"key":"S1368980014000779_ref12","doi-asserted-by":"publisher","DOI":"10.1080\/03768350600929249"},{"key":"S1368980014000779_ref16","volume-title":"Sodium Reduction: Facts and Fiction","author":"Labarthe","year":"2011"},{"key":"S1368980014000779_ref11","volume-title":"Regional Differences in Food Consumption in Urban Mozambique: A Censored Demand System Approach. 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Normas com vista \u00e0 redu\u00e7\u00e3o do teor de sal no p\u00e3o bem como informa\u00e7\u00e3o na rotulagem de alimentos embalados destinados ao consumo humano [Standards to reduce the salt content in bread as well as information on the labeling of packaged foods intended for human consumption]","year":"2009","journal-title":"Di\u00e1rio da Rep\u00fablica"},{"key":"S1368980014000779_ref15","doi-asserted-by":"publisher","DOI":"10.5694\/mja11.10673"}],"container-title":["Public Health Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S1368980014000779","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,4,21]],"date-time":"2019-04-21T03:21:49Z","timestamp":1555816909000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S1368980014000779\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,4,30]]},"references-count":30,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2015,3]]}},"alternative-id":["S1368980014000779"],"URL":"https:\/\/doi.org\/10.1017\/s1368980014000779","relation":{},"ISSN":["1368-9800","1475-2727"],"issn-type":[{"value":"1368-9800","type":"print"},{"value":"1475-2727","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,4,30]]},"assertion":[{"value":"Copyright \u00a9 The Authors 2014\u00a0","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}