French Baguettes See Significant Salt Reduction
The salt content in French baguettes and other everyday breads has been reduced by 25% since 2015, according to a joint announcement from the Ministries of Health and Agriculture. This reduction is part of a collective agreement initiated in March 2022, aimed at improving public health by decreasing salt consumption across the country. The latest assessment indicates that while there has been a notable decrease, the overall salt content in wholemeal and cereal breads has dropped by 18% since 2009. This initiative aligns with the World Health Organization's commitment to reduce salt consumption by 30% by 2025.
Disparities in Salt Content Compliance
Despite the progress, the report highlights significant disparities in salt content compliance across different regions and distribution channels. While more than 80% of traditional and wholemeal breads and 98% of sandwich breads analyzed met the agreed salt thresholds, compliance rates varied widely. For instance, independent bakeries showed a compliance rate of 64.4% for wholemeal breads, compared to over 93% in baking terminals. Regional differences were also stark, with compliance rates ranging from 53.3% in Provence-Alpes-Côte d'Azur to 100% in Bourgogne Franche Comté and Brittany.
Health Implications of Salt Reduction
The Ministries of Health and Agriculture emphasize that reducing salt intake is crucial for combating chronic diseases, particularly cardiovascular issues such as heart attacks and strokes. The National Food and Nutrition Program, launched in 2019, aims to address the high salt contribution from bread in the French diet. As part of ongoing efforts, professionals selling sandwich breads are required to continue reducing salt levels until they reach 1.1 g of salt per 100 g of bread by 2025. This initiative is particularly important for individuals with heart conditions, who are encouraged to limit salt intake as part of their health management strategies.
