Can we reduce salt levels in bread without affecting taste?

Can we reduce salt levels in bread without a discernable difference in taste

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

ISRCTN

Registry ID

ISRCTN11240937

Enrollment

350

Registered

2012-09-04

Start date

2012-05-01

Completion date

Unknown

Last updated

2018-11-12

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Cardiovascular disease Circulatory System Cardiovascular disease, unspecified

Interventions

This is a double blinded randomised control cross over trial. Participants will be asked if they would like to taste some white bread then comment on it. Participants will be recruited from the Oxford

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Adults (over 18 years of age) who regularly eat white bread

Exclusion criteria

Exclusion criteria: Anyone under the age of 18 years old or has a gluten intolerance or Coeliac disease

Design outcomes

Primary

Measure	Time frame
Overall taste score	—

Secondary

Measure	Time frame
Correlation between taste preference and: 1. Gender 2. Age 3. Smoking status	—

Countries

United Kingdom

Outcome results

None listed

Source: ISRCTN (via WHO ICTRP) · Data processed: Feb 4, 2026