EFET Study: Increased Salt Content in Bread

A study by EFET (Hellenic Food Authority) found a significant increase in the salt content of bread. The study showed that the average salt content in unpackaged bread increased from 1.32% in 2012 to 1.41% in 2024.

Only 19.4% of the samples complied with the limit of 1.2% agreed upon between EFET and the Federation of Bakers of Greece, compared to 31.8% in 2012.

The World Health Organization (WHO) recommends that daily salt intake should not exceed 5 grams for adults. High salt consumption is linked to an increased risk of cardiovascular disease, stroke, and other health problems.

The president of EFET, A. Zampelas, stressed the need for a binding salt policy in Greece, emphasizing that reducing salt intake is an effective measure to prevent chronic diseases.

The EFET study was published in the scientific journal Nutrients.