Risk Assessment Studies
Report No. 80

SODIUM CONTENT IN BREAD

July 2026

Centre for Food Safety
Food and Environmental Hygiene Department
The Government of the Hong Kong Special Administrative Region

Correspondence:
Risk Assessment Section
Centre for Food Safety,
Food and Environmental Hygiene Department,
43/F, Queensway Government Offices,
66 Queensway, Hong Kong.
Email: enquiries@fehd.gov.hk

Risk Assessment Studies
Report No. 80

SODIUM CONTENT IN BREAD

OBJECTIVES

This study aims to (i) measure sodium levels in bread products available in the local market; (ii) monitor sodium content in bread types previously identified as high in sodium; (iii) facilitate the discussion with the trade to provide healthier food products with less sodium contents; (iv) formulate advice to the public to lower the sodium intake from consumption of bread.

BACKGROUND

2. Table salt is a chemical compound known as sodium chloride (NaCl), which consists of 40% sodium and 60% chloride. Sodium is essential for body functions. Although it helps to maintain fluid / acid-base balance and is required for nerve transmission and muscle contraction, excessive sodium intake is closely related to hypertension¹, which is a known risk factor of certain non-communicable diseases (NCDs) including cardiovascular disease and stroke.

3. The WHO recommends that the daily intake of salt of an average adult should be less than 5g (i.e. less than 2,000mg of sodium).²

4. In Hong Kong, according to the Population Health Survey 2020-22 conducted by the Department of Health (DH), persons aged 15-84 years consumed 8.4g of salt (i.e. around 3,400mg sodium) per day³, which exceeded the WHO's recommendation of salt intake of less than 5g (2,000mg sodium) per day for adult.

5. In May 2018, the Hong Kong Government published a strategy and action plan on prevention and control of NCDs in Hong Kong, which set a list of actions that Hong Kong will pursue to achieve the committed NCD targets. One of the 9 local NCD targets was the relative reduction in mean population daily intake of salt/sodium.⁴

6. The Environment and Ecology Bureau (EEB) (the former Food and Health Bureau (FHB)), the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department, DH and the Committee on Reduction of Salt and Sugar in Food (CRSS) have all along been striving to promote salt reduction through five directions, including starting from an early age, enhancing transparency of information, encouraging restaurants to reduce salt and sugar, reformulation of prepackaged food products, as well as strengthening publicity and education.<sup>[1]

[1]</sup> SFC reply 2024-25 serial number EEB(F)002. https://www.legco.gov.hk/yr2024/english/fc/fc/w_q/eeb-f-e.pdf

7. The CFS has been striving to safeguard food safety and promote healthy eating in Hong Kong, including conducting relevant risk assessment studies, implementing nutrition labelling scheme in prepackaged foods and preparing trade guidelines on reducing dietary sodium.  Regarding reformulation of prepackaged food products, scientific data on consumption of food products and related sodium contents would be essential guide the formulation of relevant strategy. 

8. According to the studies from the CFS, the major sources of sodium intake of the local adult population include condiments and sauces (44%), soup (14%), processed meats (8%), bread (6%), dim sum (6%) and Siu mei / Lo mei (4%). Among these sources, bread is the fourth major contributor to the total sodium intake of the adult population. Bread is one of the common food items consumed in Hong Kong, particularly as a breakfast item.

9. In 2012, the CFS conducted a risk assessment study to investigate the sodium content in local foods which included 12 bakery products (covering bread, cakes and cookies, etc.) sold on local market. The study showed an overall mean sodium of non-prepackaged and pre-packaged bakery products at around 320mg/100g (range: 1 to 660mg/100g) and around 400 mg/100g (range: around 50 to 1200mg/100g) respectively.⁵

10. In 2018, the CFS conducted a joint study with the Consumer Council on Sodium, Total Fat and Trans Fat Contents in Local Bread where the sodium contents of 10 types of bread were analysed. The study revealed that the mean sodium ranged from 110 to 480mg/100g, with large variations in the sodium within the same type of certain bread, sodium contents of certain types of bread sample reached “low sodium” level and sodium contents of certain types of bread were higher than that of the others.⁶

11. Continuous monitoring of sodium contents of the types of bread that have been studied previously would be useful to compare with the current situation. On the other hand, examining the sodium contents of additional bread types commonly consumed by the local population would provide further information to formulate advice to the trade and consumers for reducing sodium intake from the diet.

SCOPE OF STUDY

12. This study covered 12 types of non-prepackaged bread/ loose-packed bread exempted from nutrition labelling commonly available in the local market. Selection of bread types included the following: (i) bread types covered in previous CFS study including the types reported with relatively high sodium levels to serve for continuous monitoring of the sodium content in these bread types, (ii) bread types with relatively high consumption amount based on the Second Hong Kong Population-based Food Consumption Survey⁷, and (iii) some commonly consumed bread types that had not been studied previously. White bread and wholemeal bread where voluntary sodium reduction targets had been set and sodium levels followed up in the Salt Reduction Scheme were not included in this study.

13. The 12 types of bread covered were bagel （比高包）, butter loaf （牛油排包）, cheese bread （芝士包）, cocktail bun （雞尾包）, croissant （牛角包）, French bread （法式麵包）, “pineapple” bun （菠蘿包）, sausage bun （腸仔包）, sesame roll/ bun （芝麻包）, sweet plain roll/ bun（甜餐包）, tuna fish bun （吞拿魚包） and wheat bread with raisin （提子麥包）.  (Table 1). Additional samples of sausage bun （腸仔包） and tuna fish bun （吞拿魚包） were collected from each bakery outlet for the separate analysis for sodium content of the stuffed portion (sausage/ tuna fish) and the bread portion to study the relative contribution of the stuffing to the sodium content of the whole bun. 

Table 1. 12 types of bread covered in this study

Remark: # additional samples were collected from each bakery outlet for the separate analysis of sodium content of the stuffed portion (sausage/ tuna fish) and that of the bread portion.
*Bread types where sodium contents were previously studied in 2018.

METHODOLOGY

Sampling

14. Sampling was conducted between September and October 2024.  The samples were collected from various outlets including bakery shops, Hong Kong-style tea restaurants and western cafés that sell bakery items, supermarkets with bakery sections in Hong Kong Island, Kowloon and the New Territories. Eight (8) samples (i.e. samples from different outlets / different brands) of each of the 12 types of bread products were collected. On top of these 96 samples, an additional 8 samples for each of the types of sausage bun and tuna fish bun were collected for separate testing of sodium contents for the bread portion and the stuffing portion (i.e. sausage or tuna fish), making up to a total of 112 samples. Not more than 3 bread types were collected from the same outlet, chained store or brand.

Laboratory analysis and data collection

15. Laboratory analysis of sodium contents of the bread samples was conducted by the Food Research Laboratory (FRL) of the CFS. The weight of the bread sample per bun and per slice were measured and recorded, and only the edible portions were analysed for sodium contents. The sodium contents of the samples were analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES) after homogenisation and acid digestion.

Data analysis

16. The data on sodium contents in bread samples were presented as mg/100g of edible portion, with the values rounded to two significant figures. Samples with sodium content not more than 120mg/100g would be considered as “low” in sodium according to the Food and Drugs (Composition and Labelling) Regulations (Cap. 132 W)⁸ while those with sodium content more than 600mg per 100g would be considered as “high” in sodium according to the information on CFS Shopping Card⁹.  The sodium contents of the samples were also compared with those obtained from previous studies of the CFS for bread of the same types. 

17. FRL analysed the sodium contents of the bread samples. The limit of detection (LOD) and limit of quantitation (LOQ) are 0.4mg/100g and 1.0mg/100g respectively.

Results and Discussion

Sodium Content of Bread

18. A total of 112 samples were collected and tested, which covered 12 types of bread. Results showed that the sodium contents of these samples varied among different types of bread and within the same type of bread. The sodium contents of the 12 types of bread (involving 96 bread samples) were summarised in Table 2. The overall average sodium content for all these bread samples was 320mg/100g, ranged from 13mg/100g to 670mg/100g.

Table 2. Sodium contents of 12 types of bread

Average sodium content of French bread ranked the highest followed by cheese bread and bagel

19. Amongst the 12 types of commonly consumed bread, the bread types with the highest average sodium contents were French bread (550mg/100g), followed by cheese bread (490mg/100g) and bagel (470mg/100g). The bread types with the lowest average sodium contents were wheat bread with raisin (100mg/100g), followed by butter loaf and sweet plain roll/ bun (both averaged 130mg/100g). Three (3) samples of French bread and 1 sample of cheese bread were found to be “high” in sodium (i.e. over 600mg/100g) according to the information on CFS Shopping Card. Fifteen (15) samples of various bread types were found to be low in sodium (i.e. not more than 120mg/100g) and these included 4 samples of wheat bread with raisin, 3 samples of butter loaf, 5 samples of sweet plain roll/bun, and 3 samples of “pineapple” bun.

Variations in the sodium content within the same bread type

20. When comparing the highest and lowest sodium contents within the same type of bread, around 1- 2 times difference was found in certain bread types such as French bread, cheese bread, bagel, sausage bun, croissant, sesame roll/bun, tuna fish bun and cocktail bun. Some bread types, such as sweet plain roll/bun, butter loaf and wheat bread with raisin, showed a difference of more than 10 times. The sodium level for some of these samples reached “low sodium” level (i.e. not more than 120mg/100g). Wide variations in sodium levels were observed among samples within the same bread type, suggesting that there is still room for the trade to reduce sodium content.

Sodium Content of Bread Portion and Stuffing Portion in Sausage Bun and Tuna Fish Bun

21. The sodium contents of the bread portion and stuffing portion of sausage bun and tuna fish bun are summarised in Table 3. When analysed separately, it was found the stuffing portion contained higher sodium contents than the bread portion. Specifically, the sodium contents of the stuffing of the sausage (800mg/100g) and tuna fish (440mg/100g) were considerably higher than those of the bread portion (i.e. 300mg/100g and 260mg/100g for sausage bun and tuna fish bun respectively).  For sausage bun, the sausage portion accounted for an average of 55% of the total sodium amount, with individual samples ranging from 46% to 71%. For tuna fish bun, the tuna fish portion accounted for an average of 35% of the total sodium amount, with individual samples ranging from 28% to 43%. 

22. The relatively higher sodium contents of the stuffed bread among the various tested bread types were likely related to the higher sodium content of the sausage stuffing, indicating that reducing the consumption of bread items containing ingredients with high sodium contents could lower sodium intake.

Table 3. Sodium contents of bread portion and stuffing portion for sausage bun and tuna fish bun

Result comparison between the current study and the previous study

23. Comparing the findings from this study with previous study (Table 4), variation in sodium content was found for the different bread types. There were 8 types of bread taken for analysis of sodium contents both in this study and the previous CFS study conducted in 2018. The samples of 2 types of bread, namely sesame roll/ bun and wheat bread with raisin, were found to contain lower average sodium contents than in previous study (i.e. reduced by 21% and 29% respectively), whereas the average sodium contents for the other 6 types of bread were found to be increased (i.e. by 7% to 22%).

24. In the current study, a statistically significant lower average sodium content was found in "Sesame roll/ bun" compared with the previous study (p value <0.05), but not for the other 7 types of bread. Such significant difference observed might be attributable to sampling from different bakeries, and therefore possibility of different formulation of the bread.

Table 4. Comparison of sodium content in various bread types with previous CFS study

25. By ranking the mean level of sodium contents of commonly examined bread items in both surveys, it was noted that “Pineapple” bun, sweet plain roll/ bun as well as wheat bread with raisin had comparatively lower mean sodium contents than the others, whereas relatively high mean sodium contents continued to be observed in sausage bun, croissant and sesame roll/ bun. The findings might provide clues for consumers to identify potentially lower sodium bread products for breakfast.

Result comparison between this study and overseas studies

26. Comparing the findings from this study with overseas studies (e.g. United States¹⁰, United Kingdom¹⁰ and Belgium¹¹), the average sodium contents of bagels, croissant and French bread of this study are similar to the overseas study results. The sodium content of sweet plain roll/ bun of this study is lower than that of overseas findings.

Contribution to WHO's recommended daily sodium intake upper limit

27. Table 5 showed the estimated sodium intake per bun or per serving of each type of bread and its contribution to WHO's recommended daily sodium intake upper limit.  The average sodium intake of one bun or one serving contributed to 4% to 27% of WHO’s recommended daily sodium intake upper limit (2000mg) depending on the bread type.  It was found that consumption of about 4 to 25 buns or servings of the different bread types would be required to exceed WHO's recommended daily sodium intake, which were listed in Table 6. Consuming approximately one serving size of French bread (about 100g, equivalent to about one third of a long baguette of French bread) or one cheese bun could reach about one quarter of the maximum daily intake of 2000 mg recommended by the WHO.

Table 5. Sodium intake per bun or per serving of the various bread types and their contribution to WHO's recommended daily sodium intake upper limit

Remark: # Sodium intake was calculated per bun for all bread, except for French bread which was calculated per serving (of 5 slices with an average weight of 20g per slice or about one third of a long baguette of French bread) and for butter loaf which was calculated per serving (of 1 slice with an average weight of 60g per slice).

Table 6. Approximate number of bun or serving of different bread types required to exceed WHO's recommended daily sodium intake

Remark: # Sodium intake was calculated per bun for all bread, except for French bread which was calculated per serving (of 5 slices with an average weight of 20g per slice or about one third of a long baguette of French bread) and for butter loaf which was calculated per serving (of 1 slice with an average weight of 60g per slice).

28. Simulated scenarios involving the consumption of one bun or one serving of various types of bread for breakfast could be used to assess sodium intake and its contribution to WHO's recommended daily sodium intake upper limit.

29. The average sodium intake from consuming a 100g serving size of French bread with an average sodium content reached 27% of WHO’s recommended daily sodium intake upper limit. For bagel, cheese bread and sausage bun, consuming one bun contributed to over 20% of WHO's recommended daily sodium intake upper limit. On the other hand, the average sodium intake would contribute lower than 5% of WHO’s recommended daily sodium intake upper limit if you have breakfast comprising (i) one slice of butter loaf, or (ii) one wheat bread with raisin, or (iii) one sweet plain roll/bun. The above findings indicate that the choice of bread type would greatly affect sodium intake and the contribution to the daily sodium intake upper limit.

30. When examining individual bread samples, they contributed to a range of 0.6% to 48% of WHO's recommended daily sodium intake upper limit when consuming in an amount as stated in Table 5. With that, selecting bread types with lower sodium intake and limiting the consumption amount could help reduce the amount of sodium intake.

Limitation of the study

31. The findings of this study are based on a limited number of samples. The results only provide a snapshot of the market at the time of the study, rather than a full picture of all bread products of the same type.

CONCLUSION AND RECOMMENDATIONS

32. The overall average sodium content of the bread samples remained below the ‘high sodium’ threshold, while the sodium levels in some bread types were higher.  The study also revealed significant variations in sodium content among the same type of bread produced by different suppliers, indicating that there is still room for the trade to reduce sodium through recipe reformulation.

33. The following recommendations to the public are proposed.

34. The following recommendations to the trade are suggested.

References

1. World Health Organization (2003). WHO Technical Report Series No. 916, Diet, Nutrition and the Prevention of Chronic Diseases: Report of a Joint WHO/FAO Expert Consultation.
   https://apps.who.int/iris/bitstream/handle/10665/42665/WHO_TRS_916.pdf

2. World Health Organization (2012). Guideline: sodium intake for adults and children.
   https://apps.who.int/iris/rest/bitstreams/110243/retrieve
3. The Department of Health, The Government of Hong Kong Special Administration Region (2023). Report of Population Health Survey 2020/22.
   https://www.chp.gov.hk/en/features/37474.html
4. The Government of Hong Kong Special Administration Region (2018). Towards 2025: Strategy and Action Plan to Prevent and Control NCD in Hong Kong.
   https://www.change4health.gov.hk/en/saptowards2025/publications.html

5. Centre for Food Safety (2012). Study on Sodium Content in Local Foods.
   https://www.cfs.gov.hk/english/programme/programme_rafs/files/programme_rafs_n_01_14_e.pdf

6. Centre for Food Safety (2018). Sodium, Total Fat and Trans Fat Contents in Local Bread.
   https://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_n_01_25_Sodium_Total_Fat_and_Trans_Fat_Contents_in_Local_Bread.html

7. Centre for Food Safety (2021). The Second Hong Kong Population-based Food Consumption Survey.
   https://www.cfs.gov.hk/english/programme/programme_firm/programme_fcs_2nd_Survey.html

8. Hong Kong e-Legislation. Food and Drugs (Composition and Labelling) Regulations (Cap. 132 W)
   https://www.elegislation.gov.hk/hk/cap132W

9. Centre for Food Safety (2020). Shopping Cards.
   https://www.cfs.gov.hk/english/programme/programme_nifl/programme_nifl_public_Resources_Shopping_Card.html

10. Cambridge University Press (2017). Differences in the sodium content of bread products in the USA and UK: implications for policy
    https://www.cambridge.org/core/journals/public-health-nutrition/article/differences-in-the-sodium-content-of-bread-products-in-the-usa-and-uk-implications-for-policy/74F837C3122C14404330D2530371FDCE

11. Journal of Clinical Medicine (2020). Could Evening Dietary Protein Intake Play a Role in Nocturnal Polyuria?
    https://www.mdpi.com/2077-0383/9/8/2532