ABSTRACT BACKGROUND/OBJECTIVES Excessive intake of sodium is a dietary risk factor for morbidity and mortality. Currently, intake of sodium is much higher than the recommended level in most

western countries, and effective strategies to reduce population sodium intake are lacking. The objective of the present study was to investigate the effect of two different sodium reduction

strategies on the intake of sodium, potassium, and the sodium to potassium ratio among Danish families SUBJECTS/METHODS The study was a 4-month, single-blinded, cluster randomized

controlled trial with a parallel design. Eighty-nine healthy Danish families, with a minimum of one child and one parent (_n_ = 309), were randomly assigned to receive sodium-reduced bread

in the two intervention groups compared with the control. When analyzing the results separately for children and adults, a reduction in dietary sodium of 0.6 g/day (−1.0, −0.2), _p_ = 0.005

occurred among adults in intervention B compared with control. CONCLUSIONS This study demonstrates that providing sodium-reduced bread in combination with dietary counseling is an effective

strategy to reduce dietary sodium among adults, but the effect is lacking in children. The study was not able to show significant effects when providing sodium-reduced bread alone in neither

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Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS IMPACT OF DIFFERENT DIETARY SODIUM REDUCTION STRATEGIES ON BLOOD PRESSURE: A SYSTEMATIC REVIEW Article 19 August 2022

EFFECTIVENESS OF SELF-MONITORING DEVICES MEASURING THE URINARY SODIUM–TO–POTASSIUM RATIO, URINARY SALT (SODIUM) EXCRETION, OR SALT CONCENTRATION IN FOODS FOR BLOOD PRESSURE MANAGEMENT: A

SYSTEMATIC REVIEW AND META-ANALYSIS Article 13 February 2025 DIETARY PATTERNS TO PROMOTE CARDIOMETABOLIC HEALTH Article 17 July 2024 REFERENCES * He FJ, Li J, MacGregor GA. Effect of longer

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Download references ACKNOWLEDGEMENTS The authors would like to thank the municipalities of Albertslund, Ballerup, Egedal, Glostrup, and Rødovre for supporting recruitment as well as the

nurses, data managers, secretary, and other staff members at the research center for helping to prepare and perform the intervention. A great thanks to Jan H Poulsen, Lantmännen Cerealia,

Vejle, Denmark, Peter Nielsen and Jens Nielsen, Smørum Konditori for developing and delivering bread for the intervention and the Danish Veterinary and Food Administration for analyzing the

sodium content in the bread. Last but not least, a big thanks to all the families who participated in the study. FUNDING Danish Heart Foundation, The Research Fund of the Capital Region of

Denmark, the Toyota Foundation, Ministry of Environment and Food of Denmark, Axel Muusfeldt’s Foundation, Doctor Sophus Carl Emil Friis and wife Olga Doris Friis’ Foundation, and the

Technical University of Denmark AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * National Food Institute, Technical University of Denmark, Kemitorvet, Building 201, 2800, Kgs. Lyngby, Denmark

Nanna Louise Riis, Anne Dahl Lassen, Ellen Trolle & Anette Bysted * Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, Nordrefasanvej 57, Hovedvejen,

Entrance 5, 1st floor, 2000, Frederiksberg, Denmark Nanna Louise Riis, Kirsten Schroll Bjoernsbo, Amalie Kruse Sigersted Frederiksen, Anne Helms Andreasen & Ulla Toft Authors * Nanna

Louise Riis View author publications You can also search for this author inPubMed Google Scholar * Kirsten Schroll Bjoernsbo View author publications You can also search for this author

inPubMed Google Scholar * Anne Dahl Lassen View author publications You can also search for this author inPubMed Google Scholar * Ellen Trolle View author publications You can also search

for this author inPubMed Google Scholar * Amalie Kruse Sigersted Frederiksen View author publications You can also search for this author inPubMed Google Scholar * Anne Helms Andreasen View

author publications You can also search for this author inPubMed Google Scholar * Anette Bysted View author publications You can also search for this author inPubMed Google Scholar * Ulla

Toft View author publications You can also search for this author inPubMed Google Scholar CONTRIBUTIONS UT, KSB, ADL, ET, NLR, and AKSF designed research; AKSF, NLR, KSB, and AB conducted

research; NLR and AHA performed statistical analysis; NLR, KSB, UT, ADA, and ET wrote paper. All authors read and approved the final paper. CORRESPONDING AUTHOR Correspondence to Nanna

Louise Riis. ETHICS DECLARATIONS CONFLICT OF INTEREST The authors declare that they have no conflict of interest. ETHICAL APPROVAL The study was approved by the Danish Data Protection Agency

and the Scientific Ethical Committee, Capital region, Denmark, and conducted in accordance with the Declaration of Helsinki. All participants ≥18 years and caregivers for participants

<18 years gave written informed consent. ADDITIONAL INFORMATION PUBLISHER’S NOTE Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional

affiliations. RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE Riis, N.L., Bjoernsbo, K.S., Lassen, A.D. _et al._ Impact of a sodium-reduced bread

intervention with and without dietary counseling on sodium intake—a cluster randomized controlled trial among Danish families. _Eur J Clin Nutr_ 74, 1334–1344 (2020).

https://doi.org/10.1038/s41430-020-0633-4 Download citation * Received: 11 December 2019 * Revised: 01 April 2020 * Accepted: 01 April 2020 * Published: 27 April 2020 * Issue Date: September

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