Food Safety Focus (242nd Issue, September 2026) – Article 3

Sodium Content in Local Bread

A recent study by the Centre for Food Safety (CFS) on the sodium content in over 100 non-prepackaged local bread samples across 12 varieties. While varieties such as wheat bread with raisins, butter loaves and sweet plain rolls/buns were found to contain less sodium (100 - 130mg/100g), some varieties like French bread (baguette, 550mg/100g), cheese bread (490mg/100g) and bagels (470mg/100g) contain more sodium such that consuming a single serving may contribute about 25% of the recommended daily limit of less than 2 000mg sodium/day. Moreover, fillings like sausage and tuna can contribute significantly (55% and 35% respectively) to the total sodium content.

The study also found significant variations in sodium levels among identical bread types from different suppliers, indicating room for reformulation. Consumers can make reference to the study results and choose bread with less sodium and smaller portion size to reduce intake of sodium. Consumers should also refer to the nutrition labels when purchasing prepackaged bread and select products with lower sodium, sugar and fat levels.