RIVM sets conditions for Bakkerszout 2.0

The introduction of Bakkerszout 2.0 is moving closer. The renewed bakery salt contains 43 percent less sodium and is enriched with the minerals potassium and magnesium. According to RIVM, there are no indications of negative health effects for healthy adults when using this salt in bread and other bakery products.

Evaluation by RIVM

The National Institute for Public Health and the Environment examined possible risks of increased intake of potassium, magnesium and chloride. The evaluation states: “Negative effects do not appear to occur in healthy adults.” For certain groups, such as people with reduced kidney function or those taking medication for heart failure, the likelihood of negative effects increases with higher potassium intake. For young children and pregnant women, there is still insufficient information to draw a conclusion.

RIVM advises the Ministry of Health, Welfare and Sport to set specific conditions for the approval of Bakkerszout 2.0. Product packaging should clearly indicate which minerals are used and specify the potassium content. Healthcare professionals and risk groups must be informed, and low-potassium alternatives should remain available for people following a potassium-restricted diet. The institute also recommends monitoring how much of these three minerals people consume through food and in which products salt substitutes are used.

Confirmation of safe introduction

According to Babs Bruil of NBC, project leader of Bakkerszout 2.0, RIVM’s evaluation represents an important step. “RIVM sees no objections to introducing Bakkerszout 2.0. It confirms that there are no health risks for the general, healthy adult population. This outcome does not surprise us, but it is an important confirmation.”

With 43 percent less sodium and no loss of flavor, price or baking quality, the introduction of Bakkerszout 2.0 would result in a substantial reduction in the sodium content of bread.

Next step: agreement and implementation

In the coming period, NBC will discuss further details with the Ministry of Health, Welfare and Sport, including communication towards healthcare professionals and patients who need to monitor their potassium intake. Once the sector organizations NVB, NBOV and Nebafa sign the Bakkerszout 2.0 Agreement, the sector can collectively switch to using the new salt in bread and other bakery products across the Netherlands.

Nbc.nl