CFS announces results of risk assessment study on sodium content in bread
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A total of 112 non-prepackaged bread samples were collected at the retail level for the determination of sodium content. The study covered 12 varieties of bread, namely bagel, butter loaf, cheese bread, cocktail bun, croissant, French bread, "pineapple" bun, sausage bun, sesame roll/bun, sweet plain roll/bun, tuna fish bun and wheat bread with raisins. Moreover, the bread and the stuffings of sausage and tuna fish buns were separately analysed to determine the two portions' contribution to the overall sodium content.
The findings showed that the average sodium content across all 12 types of commonly consumed bread samples was 320 milligrams/100 grams. French bread recorded the highest average sodium content at 550mg/100g, followed by cheese bread at 490mg/100g and bagels at 470mg/100g. The bread types with the lowest average sodium levels were wheat bread with raisins at 100mg/100g, and butter loaves and sweet plain rolls/buns which both averaged 130mg/100g. The study also found that the sausage and tuna fish stuffing portions accounted for an average of 55 per cent and 35 per cent of the total sodium content in their respective buns. Moreover, compared to overseas studies covering similar types of bread, the sodium levels of bagel, croissant, French bread and sweet plain roll/bun were comparable or lower.
A spokesman for the CFS said, "While the study found that the overall average sodium content of the bread samples remained below the 'high sodium' threshold (exceeding 600mg/100g), the sodium levels in some bread types were higher. For instance, consuming approximately one serving size of French bread (about 100g, equivalent to about one third of a long baguette of French bread) or one cheese bun could reach about one quarter of the maximum daily intake of 2000 mg recommended by the World Health Organization. The study also revealed significant variations in sodium content in the same type of bread produced by different suppliers, indicating that there is substantial room for the trade to reduce sodium through recipe reformulation."
In light of the study findings, the CFS suggests the food trade consider reducing the sodium content of bread by modifying the preparation methods, ingredient(s) and formulations. The trade could also provide more bread products with lower sodium content for consumers to choose from, consider offering bread in smaller portion sizes, and establish a company database to record the sodium content of their bread products for monitoring. The CFS is also implementing a salt reduction scheme in bread by working with the industry to offer white bread and wholemeal bread with reduced sodium content via recipe reformulation. As for consumers, they should maintain a balanced and varied diet, avoiding excessive consumption of high-sodium bread to prevent excessive intake of sodium. When purchasing prepackaged bread, consumers should refer to the nutrition labels and select products with lower sodium levels and also pay attention to the levels of other nutrients (such as sugar and fat).
Details and results of the study are available on the CFS website at www.cfs.gov.hk.
Ends/Monday, July 27, 2026
Issued at HKT 16:15
Issued at HKT 16:15
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