Abstract

1. Excessive intake of salt (sodium) may have higher risk of developing hypertension.  Untreated high blood pressure can lead to heart attack, stroke and kidney failure, etc. Bread was found to be the fourth major contributors to the total dietary sodium intake of the adult population in Hong Kong. In addition, excess fat intake has been linked to major health problems, including an increased risk of heart disease, obesity, hypertension, diabetes and certain types of cancers while excess trans fat intake has been linked to increase risk of coronary heart disease.

2. The Centre for Food Safety (CFS) and the Consumer Council (CC) thus has conducted a joint study, and tested the sodium, total fat and trans fat contents in bread commonly available in Hong Kong, as well as checked the nutrition labelling information of some of these prepackaged bread. This study aims to investigate the levels of sodium, total fat and trans fat in these bread; to inform the public on the sodium, total fat and trans fat contents in these bread to enable informed choices; and to urge the food trade to take action to reduce the sodium, total fat and trans fat contents of bread in the market.

3. World Health Organization (WHO) recommended that the daily intake of sodium of an average adult should be less than 2000 mg of sodium (approximate 5g salt, i.e. slightly less than 1 level teaspoon of salt). In addition, WHO recommended that the daily intake of total fat and trans fat should be less than 30% and 1% of daily energy intake respectively. For a 2000 kcal diet, one should have less than 66g of total fat and 2.2g of trans fat daily.

The Study

4. The study covered 80 samples (8 types) of non-prepackaged bread and 20 samples (2 types) of prepackaged bread exempted from nutrition labelling collected from bakery shops, Hong Kong style tea restaurants, supermarkets and convenience stores during February to May 2018.  These samples were tested for the sodium, total fat and trans fat contents by the Food Research Laboratory.  In addition, 10 samples (2 types) of prepackaged bread with nutrition label were obtained from bakery shops, supermarkets and convenience stores, and their sodium, total fat and trans fat contents as declared on nutrition labelling were examined.

Sodium content

5. The mean sodium content of the 8 types of non-prepackaged bread samples and 2 types of prepackaged bread samples exempted from nutrition labelling are summarised in the table below.  Mean sodium content of sesame roll / bun is ranked the highest whereas sweet plain roll / bun is ranked the lowest. One sample of sesame roll / bun and one sample of sausage bun were considered high in sodium content (> 600 mg/100 g).

* Prepackaged bread samples exempted from nutrition labelling

6 . Although sodium content of white bread and wholemeal bread are not particularly high compared with other countries, sodium content varied quite widely within certain bread types (e.g. sweet plain roll / bun, wheat bread with raisin and “Pineapple” bun). This reflects the possibility of the trade to reduce the sodium content in these bread types.

Total Fat content

7. The mean total fat content of the 8 types of non-prepackaged bread samples and 2 types of prepackaged bread samples exempted from nutrition labelling are summarised in the table below.  Mean total fat content of croissant is ranked the highest followed by cocktail bun. All samples of croissant and three samples of cocktail bun were considered high in fat content (> 20 g/100 g).

* Prepackaged bread samples exempted from nutrition labelling

Trans Fat content

8. The mean trans fat content of the 8 types of non-prepackaged bread samples and 2 types of prepackaged bread samples exempted from nutrition labelling are summarised in the table below.  Mean trans fat content of croissant is ranked the highest followed by cocktail bun. Trans fat content varied quite widely within all bread types. This reflects the possibility of the trade to reduce the trans fat content in these bread types.

* Prepackaged bread samples exempted from nutrition labelling

Sodium, total fat and trans fat intake from bread

9. The study shows that the consumption of bread of the general local people accounts for less than 10% of daily intake recommendation from the WHO for sodium, total fat and trans fat.

Advice to the Public

• Maintain a balanced and varied diet. Reduce the consumption of bread high in sodium, fat and trans fat and those bread items contain ingredients with high sodium content (e.g. sausage, luncheon meat, ham).
• Take note of the sodium, fat and trans fat contents of bread. Choose the appropriate types of product to suit one’s need by making reference to the result of this study and the Nutrition Information Inquiry System (NIIS) from the CFS.
• Read the nutrition label and note the sodium, fat and trans fat contents when buying prepackaged bread.

Advice to the Trade

• Be aware of the sodium, fat and trans fat contents of the bread on sale as it has public health implications.
• Through modification of preparation methods and ingredients, the trade can make reference to the CFS’ “Trade Guidelines for Reducing Sodium in Foods”, “Trade Guidelines for Reducing Sugars and Fats in Foods” and “Trade Guidelines on Reducing Trans Fats in Food” for reducing sodium, fat and trans fat contents in bread.
• Choose ingredients with lower sodium, fat and trans fat contents from suppliers. 
• Establish a database of the company products so as to monitor the sodium, fat and trans fat contents of foods.
• Provide nutrition information for non-prepackaged bread on menu, price tag or other printed materials so that consumers can make informed choice.

More Information

10 . The related article is published in the CHOICE MAGAZINE (Issue 505, released on 15 November 2018) (Chinese only).

November 2018
 Risk Assessment Section
Centre for Food Safety
Food and Environmental Hygiene Department