Average salt levels in breads for each year (g salt/100 g)
| 2001 | 2006 | 2011 | Change from 2001 to 2011 | |||||
|---|---|---|---|---|---|---|---|---|
| N | Mean±SD (range) | N | Mean±SD (range) | N | Mean±SD (range) | Mean | Per cent | |
| Overall | 39 | 1.23±0.19 (1.00–1.75) | 138 | 1.05±0.16 (0.55–1.50) | 203 | 0.98±0.13 (0.58–2.03) | 0.25 | 20 |
| Branded | 18 | 1.27±0.18 (1.00–1.50) | 51 | 1.12±0.13 (0.55–1.25) | 78 | 1.04±0.15 (0.75–2.03) | 0.23 | 18 |
| Supermarket | 21 | 1.19±0.19 (1.00–1.75) | 87 | 1.02±0.16 (0.60–1.50) | 125 | 0.95±0.10 (0.58–1.20) | 0.24 | 20 |
| White | 22 | 1.22±0.18 (1.00–1.50) | 46 | 1.09±0.15 (0.70–1.50) | 75 | 1.00±0.10 (0.58–1.20) | 0.22 | 18 |
| Brown | 7 | 1.16±0.15 (1.00–1.35) | 55 | 1.02±0.18 (0.55–1.50) | 71 | 0.98±0.18 (0.65–2.03) | 0.18 | 16 |
| Wholemeal | 10 | 1.30±0.23 (1.00–1.75) | 37 | 1.06±0.11 (0.90–1.30) | 57 | 0.97±0.09 (0.74–1.18) | 0.33 | 25 |