A study published by Santé publique France estimates that the gradual reduction of salt in bread could prevent up to 8,400 hospitalizations and more than 136,000 days of hospitalization each year in France.
These results confirm the impact of the commitment collectively made in 2022 by the bakery sector alongside the public authorities, the French association FEB highlights. More than 80% of the breads analysed comply with the thresholds set by the agreement in France today.
Bread accounts for nearly 25% of the daily salt intake in France, making it a major lever for reducing salt consumption across the population. A recent study shows that an average reduction of 0.35 grams of salt consumed per day per person would reduce blood pressure at the population level.

Average salt contents have decreased significantly in all categories concerned.

“These results demonstrate that voluntary initiatives taken by professionals can have a concrete and measurable impact on the health of the French people. The bakery industry is proud to have contributed to this collective progress, which combines responsibility, innovation and food pleasure,” stated Paul Boivin, General Delegate of the FEB.

After salt, the sector is committed to reducing sugar. The FEB is currently working, alongside public authorities, on the development of a new collective agreement aimed at reducing sugar levels in pastries and viennoiserie.

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