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dc.contributor.authorVaessen HAMG
dc.contributor.authorOoik A van
dc.date.accessioned2012-12-12T16:52:05Z
dc.date.available2012-12-12T16:52:05Z
dc.date.issued1990-04-30
dc.identifier388801006
dc.identifier.urihttp://hdl.handle.net/10029/258310
dc.description.abstractAbstract niet beschikbaar
dc.description.abstractThe sodium and potassium content has been determined in 108 samples of bread reflecting the Dutch bread consumption in 1989. Quality assurance of the survey was implemented by duplicate determinations and analysis of standard reference materials. On average, bread contains 5.47 mg/g of sodium and 2.31 mg/g of potassium (N=108). Raisin bread excluded, bread hardly differs in sodium content. Of 7 breads assayed, the sodium chloride content marginally violates the Dutch legal limit for bread of 2.5% on dry weight basis. Bread consumption contributes on average 24- 35% to the daily sodium intake ; the corresponding figure for potassium is 9-13%. Potassium levels of bread are type related with higher potassium levels for brown and rye bread than for white bread. With an average value of 3.91 mg/g, raisin bread is highest in potassium content.
dc.description.sponsorshipHIGB
dc.format.extent20 p
dc.language.isonl
dc.relation.ispartofRIVM Rapport 388801006
dc.relation.urlhttp://www.rivm.nl/bibliotheek/rapporten/388801006.html
dc.subject09nl
dc.subjectvoedingnl
dc.subjectalkalimetalennl
dc.subjectelementennl
dc.subjectbroodconsumptie; keukenzoutgehaltenl
dc.subjectwarenwet normnl
dc.subjectkaliuminnemingnl
dc.subjectnatriuminneming; hypertensienl
dc.titleBrood - Gehalte aan natrium en kaliumnl
dc.title.alternativeBread - Sodium and potassium contenten
dc.typeReport
dc.date.updated2012-12-12T16:52:06Z
html.description.abstractAbstract niet beschikbaar
html.description.abstractThe sodium and potassium content has been determined in 108 samples of bread reflecting the Dutch bread consumption in 1989. Quality assurance of the survey was implemented by duplicate determinations and analysis of standard reference materials. On average, bread contains 5.47 mg/g of sodium and 2.31 mg/g of potassium (N=108). Raisin bread excluded, bread hardly differs in sodium content. Of 7 breads assayed, the sodium chloride content marginally violates the Dutch legal limit for bread of 2.5% on dry weight basis. Bread consumption contributes on average 24- 35% to the daily sodium intake ; the corresponding figure for potassium is 9-13%. Potassium levels of bread are type related with higher potassium levels for brown and rye bread than for white bread. With an average value of 3.91 mg/g, raisin bread is highest in potassium content.


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