Considering the current scientific knowledge and literature review as well as the results of dietary habits in the Republic of Croatia (HAH, 2012), bread and bakery products are considered as one of the main sources of excessive daily intake of table salt. However, a certain proportion of table salt in these products is necessary because of the technological process of preparing bread and bakery products and as well as of the taste to which consumers are accustomed. Daily salt intake in most countries exceeds the WHO recommendation, which is for adult population between 5 and 6 grams per day. The major source of excessive salt intake is from the processed foods. On the other hand, from the medical point of view, there is a direct dose-response relationship between salt and blood pressure. Decreasing salt intake reduces the long-term risk of cardiovascular events and stroke. It is estimated that decreasing dietary intake from 10 grams to 5 grams per day would reduce the overall stroke rate by 23 % and cardiovascular disease rates by 17 %. Reducing salt intake in communities is possible and is one of the most cost-effective and affordable public health interventions. While there are clear differences between countries in relation to sources of salt intake, behaviors and dietary patterns, several common principles and general guidelines can be identified and shared to ensure the successful implementation of a salt reduction strategy (WHO, 2011). Over the last few years, data on excessive salt intake, insufficient awareness of adverse effects, correlation of salt intake with arterial pressure, and excessive salt in bread and bakery products have been collected in Croatia. This report provides an analysis of the results of the intake of table salt from bread and bakery products, presenting the results from the previous research and 2019. that is one year after the introduction of the obligation for salt reduction in bread defined in national regulation. The results of this research show that after the application of the Ordinance on cereals and cereal products (2016) there was a decrease in the concentration of salt in bread (by 14%) and bakery products (by 22%), and at the same time a decrease in salt intake through bread (by 14%) and bakery products (by 28%), while the number of consumers who exceeded the recommended daily intakes decreased by more than 50%. The recommendation is to continue with analytical research in consumption of other groups of ready meals (cured meat products, ready-made soups and ready meals, canned food, snack products, etc.) which are also rich in salts and contributes to the intake of salts and to examine cumulative effect of its intake and also to raise consumer awareness of excessive salt intake by consuming certain types of food and the adverse health effects that such intake brings. https://www.hapih.hr/csh/upisnik-znanstvenih-misljenja/

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