prikaz prve stranice dokumenta Salt intake through bakery products in Slavonia Region
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Scientific paper - Original scientific paper
Salt intake through bakery products in Slavonia Region
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 42-49. urn:nbn:hr:109:494980
Jurković, Martina; Marijanović-Vincetić, Dubravka; Jurković, Zorica; Mandić, Milena Lela; Sokolić-Mihalak, Darja

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Book
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Jurković, M., Marijanović Vincetić, D., Jurković, Z., Mandić, M. L. & Sokolić Mihalak, D. (2014). Salt intake through bakery products in Slavonia Region. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 42-49). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:494980

Jurković, Martina, et al. "Salt intake through bakery products in Slavonia Region." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 42-49. https://urn.nsk.hr/urn:nbn:hr:109:494980

Jurković, Martina, Dubravka Marijanović Vincetić, Zorica Jurković, Milena Lela Mandić and Darja Sokolić Mihalak. "Salt intake through bakery products in Slavonia Region." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 42-49. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 May 17. https://urn.nsk.hr/urn:nbn:hr:109:494980

Jurković, M., et al. (2014) 'Salt intake through bakery products in Slavonia Region', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 42-49. Available at: https://urn.nsk.hr/urn:nbn:hr:109:494980 (Accessed 17 May 2024)

Jurković M, Marijanović Vincetić D, Jurković Z, Mandić ML, Sokolić Mihalak D. Salt intake through bakery products in Slavonia Region. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 42-49. [cited 2024 May 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:494980

M. Jurković, D. Marijanović Vincetić, Z. Jurković, M. L. Mandić and D. Sokolić Mihalak, "Salt intake through bakery products in Slavonia Region", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:494980 [Accessed: 17 May 2024]

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Metadata
Title (english)Salt intake through bakery products in Slavonia Region
AuthorMartina Jurković
AuthorDubravka Marijanović-Vincetić
AuthorZorica Jurković
AuthorMilena Lela Mandić
AuthorDarja Sokolić-Mihalak
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The reduction of salt intake is a public health issue in many countries because it has been identified as the main cause of several diseases such as hypertension, heart and kidney diseases, stomach cancer, osteoporosis, stroke and obesity. The WHO has set a worldwide target of a maximum salt intake of 5 g/day for adults as a recommendation to reduce daily salt intake. Of all foodstuffs, bread has been identified as the single highest contributor to the total daily salt intake. Therefore, the aim of this paper was to estimate salt intake through bakery products in Slavonia Region and their dependency on different parameters. The quantity of bakery product intake derived from national food consumption survey. The results showed that consumers in Slavonia eat about 148 g/day of various bakery products, and consequently intake 2.43 g/day of salt, which is half of the recommended daily intake. Research has shown that salt intake by bakery products are almost the same in villages and towns. Related to gender, men's intake is higher than women. The intake is highest at low body mass index, and is higher in younger than in elderly population.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 42-49
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:494980
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Lecture
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2021-01-07 11:37:55