What was the optimum formulation of a healthful bread with less added NaCl and more dietary fiber using surface response methodology?

Abstract

There is an association between high NaCl intake and high blood pressure (HBP), which is the most important risk factor in the development of cardiovascular diseases and strokes [1,3]. It has been observed that modest reductions of NaCl in the diet contribute substantially to reduce cardiovascular events in the population [4]. In Argentina and around the world, actions are being taken to reduce the intake of NaCl [5].