吃一片面包片是很多澳人早餐的选择，根据一项研究表明，一些“健康”的面包片产品含有的盐分是炸薯条的两倍，或许并不健康。

《时代报》21日报道，悉尼乔治全球健康研究所（George Institute for Global Health）的研究人员在过去7年里对近1500种面包片产品，包括烤面包、松脆饼、扁面包等进行调查，发现标上“健康”选择的面包片其实含有高盐分，其中两片烤面包所含的盐分就超过了每日应摄取盐分的1/3。

其中最令人担心的产品是施沃布面包（Schwob’s Dark Rye），每片面包（70克）约含有1.2克盐分，这甚至超过一些炸薯条的两倍。

研究作者法兰德（Clare Farrand）表示，“盐分摄入量过多会增加高血压、中风及冠心病的得病率，所以这一发现令人担心，也使家庭在选择健康饮食时需要重新作出选择。”

Alarming levels of salt found in

‘healthy’ breads, say researchers

Just one slice of a seemingly “healthy” bread in the supermarket can contain double the typical amount of salt in a packet of chips, a new study shows.

Researchers at the George Institute for Global Health analysed nearly 1500 bread products, including loaves, crumpets and flat breads, over the past seven years and found “healthy” options such as rye and sourdough had alarming levels of salt.

They found some loaves contained more than one-third of the daily recommended salt intake of five grams in just two slices.

One of the most concerning products was Schwob’s Dark Rye, which had 1.2 grams of salt per slice (70g). To compare, a small packet of Kettle’s sea salt chips has less than half the amount.

“We know that excess salt in our diet increases blood pressure and the risk of stroke and cardiovascular disease, so our findings are incredibly worrying especially as many of the products that have the highest levels of salt are perceived by families as being the healthiest,” lead author Clare Farrand said.

Bowan Island’s Wholemeal Sourdough was also highlighted for its salt content, which at 1.6g of salt per 100g, was nearly three times saltier than the best option, Bill’s Certified Organic 100 per cent Wholemeal Sourdough.

The researchers found flat breads had the highest average sodium content in all breads analysed in 2017.

They found the worst option was Mission’s Chapattis Garlic, which at 2.3g of salt per 100g, was 23 times saltier than the best option – Mission’s White Corn Tortillas.

Mission was attacked in an advertising campaign last year by Goodman Fielder that sought to promote its “healthier” option, Helga’s wraps.

In 2009, the federal government set salt reduction targets for three major categories, including bread, in a bid to achieve the World Health Organisation’s aim of reducing global salt intake by 30 per cent by 2025.

The target for bread was set as 400mg of sodium (1g of salt) per 100g.

The researchers found 81 per cent of breads covered by the Food and Health Dialogue (FHD) initiative met the target in 2017, compared to 37 per cent in 2010.

But only two-thirds of breads in their study were covered by the targets. When it came to those excluded, such as flat breads, only 49 per cent met the targets,

“What Australia needs is a consistent drop in salt levels across all processed foods, not just in some breads,” Ms Farrand said.

“This can only be achieved if we have comprehensive government and industry supported salt reduction targets for all product categories.”

Gluten free breads were excluded from the initiative, but a third failed to meet the 400mg of sodium per 100g target. Gluten Free Crostini Bread Rolls contained double the target amount.

The research was released to mark the 10th World Salt Awareness Week.

David Cummings, owner of Sydney-based Bowan Island Bakery, said he was interested in the study’s findings and they had begun a review on sodium levels across its range.

Schwob’s Swiss Bakery did not respond to a request for comment by deadline.