Eureka! Institutional Repository

Salt has been an important element of human nutrition since the dawn of civilization. Despite having an important role in the normal functioning of the body, in recent years its dietary intake has been exceeding by far the normal amounts required, and as a result the body is unable to cope with them. It has been scientifically proven that sodium, contained in salt, is associated with hypertension, which is one of the main risk factors for cardiovascular disease. In addition, hypertension is also involved in the pathophysiology of diabetes, the prevalence of which has increased significantly. Existing nutritional data show that cereals, including bread, contribute significantly to increased salt intake. The purpose of this study was to collect data regarding the attitudes and perceptions of bakers towards the reduction of salt in bread.