Spanish bread has less salt, but still has issues

Don’t go crazy, dear reader. no one wants to take us away Our daily bread. Nor are we trying to deprive the Spaniards of the most epic mealy dough in history. Because yes, we Spaniards love bread. The annual report on food consumption in Spain leaves no doubt: each citizen put 32.78 kilos of bread in their body in 2020 on average. A fairly high amount that denotes the overwhelming presence of this food in our daily diet.

The intention of the Spanish government is to regulate by law the amount of salt added to bread. In fact, this regulation has already happened: last Friday, April 1, the legal deadline for manufacturers to reduce the salt used in their bakery recipes expired. From now on, the maximum salt content allowed will be 1.31 grams per 100 grams of bread if analyzed by chloride assay, or 1.66 grams of salt per 100 grams of bread if analyzed by total sodium assay. These requirements come as no surprise to the baking industry, as they were announced in 2019 alongside the latest bread quality standard.

The measure aims to improve the nutritional profile of everyday foods in order to prevent certain metabolic diseases, such as cardiovascular diseases. In this sense, we know that an excess of salt in the diet increases the occurrence of hypertension or high blood pressure in the body, a risk factor for the aforementioned cardiovascular diseases such as myocardial infarction.

Does this measure make sense?

Yes, you have. It may seem that reducing the amount of salt in bread by a few milligrams will have little impact on our health. But the truth is that it is. Health strategies that employ the gradual reduction of certain ingredients generally have a positive effect on the health of the population, since they do it without you noticing of its decline.

It’s not that it’s a malicious scheme, on the contrary. This is done little by little so that our palate is not insulted before a drastic reduction in ingredients such as salt, whose power and flavor are more than remarkable. Thus, by reducing a few milligrams over a long period, manufacturers have full latitude to adapt their recipes to the new legislation for the benefit of the health of the population.