Sodium, mostly in the form of sodium chloride or salt, is widely used in foods to enhance flavour, preserve food, and improve processing. Around three quarters of sodium intake in Western countries is consumed in processed foods with a further 10-15 % added in cooking and at the table. Although sodium is an essential nutrient, the majority of the world’s population consumes far in excess of what is required, and more than recommended dietary guidelines. High sodium intake is a cause of high blood pressure, cardiovascular disease, and renal disease. It is associated with an increased risk of stomach cancer, and osteoporosis.

The aim of this work was to provide information on the sodium and iodine concentration in a range of commercially produced bread currently being sold in New Zealand to:
•allow a comparison of analysed sodium concentration with label claim,
•compare values from this project with values from previous projects to determine
whether sodium levels in bread have changed, and
•identify baseline values for iodine levels in bread which will be used as an integral part
of monitoring the food supply post implementation of mandatory iodine fortification of
bread in 2009.

Key data gaps for sodium concentration of processed foods were filled through the analysis of 21 targeted foods to augment existing data from the 2003/04 New Zealand Total Diet Survey and the New Zealand Food Composition Database.