Is bread worth its salt?

Salt levels in one in four loaves of bread sold in the UK are as high as those found in a packet of crisps, a new studt reveals.

And the supposedly healthier options come out as the worst offenders – you like brown loaves with seeds in? Chances are you're getting more salt than you bargained for too.

Health group Cash (Consensus Action on Salt and Health) carried out the research, analysing 294 loaves from supermarket instore bakeries, chains and independent bakeries. Looking at 100g of bread, it claimed to find huge variations, with posh London gourmet bakery Paul the saltiest with, a higher concentration of salt in their loaves, at 2.83g of salt per 100g, than even seawater.

A spokesperson for Paul said it would change its recipes immediately in order 'to benefit from a reduction of 3g of salt per kg of flour without compromising on fifth-generation French family recipes.'

Vogel's original mixed grain (1.38g of salt per 100g) loaf was also singled out, but their spokesperson said that salt is necessary to keep bread moist, stop mould and control the fermentation process. However, it added that it would 'continue to review the salt content in our bread without compromising our quality and the natural processes we use.'

Professor Graham MacGregor, chairman of Cash, commented: 'With bread being the biggest contributor of salt to our diets, it is frankly outrageous that bread still contains so much salt.

'The Department of Health needs to ensure that all bread is clearly labelled and that all manufacturers reduce the salt of bread to less than the salt target of 1g per 100g.'

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