{"id":81909,"date":"2024-08-14T11:13:54","date_gmt":"2024-08-14T09:13:54","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=81909"},"modified":"2024-08-14T11:24:34","modified_gmt":"2024-08-14T09:24:34","slug":"surveiller-la-teneur-en-sel","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/surveiller-la-teneur-en-sel\/","title":{"rendered":"Surveiller la teneur en sel"},"content":{"rendered":"\n<p><strong>En ce qui concerne la teneur en sel du pain, il ne s\u2019agit pas que de paroles en l\u2019air, mais de faits reposant sur des relev\u00e9s pr\u00e9cis. A deux reprises, en 2014 et en 2019, l\u2019Office f\u00e9d\u00e9ral de la s\u00e9curit\u00e9 alimentaire et des affaires v\u00e9t\u00e9rinaires (OSAV) a r\u00e9alis\u00e9 un monitoring du pain en collaboration avec la BCS. <\/strong><\/p>\n\n\n\n<p>La premi\u00e8re analyse avait pour objectif de mesurer l\u2019\u00e9volution de la teneur en sel des pains depuis le lancement de la Strat\u00e9gie sel par la Conf\u00e9d\u00e9ration. Les r\u00e9sultats \u00e9taient positifs\u2009: pour les pains analys\u00e9s, la teneur moyenne en sel \u00e9tait alors de 1,46\u202fg NaCl\u2009\/\u2009100\u202fg de pain, ce qui correspondait \u00e0 la valeur maximale vis\u00e9e par la BCS. Cinq ans plus tard, une autre tendance se dessinait\u2009: la teneur en sel avait augment\u00e9 et s\u2019\u00e9levait en moyenne \u00e0 1,7\u202fg NaCl\u2009\/\u2009100\u202fg de pain frais. C\u2019est ce qui est ressorti d\u2019un examen des m\u00eames types de pain, achet\u00e9s aupr\u00e8s des m\u00eames exploitations.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-trop-de-sel-consomme\">Trop de sel consomm\u00e9<\/h2>\n\n\n\n<p>Cinq ans plus tard, en 2024, le sujet n\u2019a pas perdu de son actualit\u00e9. Les r\u00e9sultats d\u2019\u00e9tudes r\u00e9cemment publi\u00e9s par l\u2019OSAV montrent que la population suisse consomme trop de sel. Cela a des cons\u00e9quences n\u00e9gatives sur la sant\u00e9, car une consommation trop \u00e9lev\u00e9e de sel entra\u00eene une pression art\u00e9rielle significativement plus \u00e9lev\u00e9e, ce qui augmente \u00e0 son tour les risques de maladies cardiovasculaires. Parmi les causes d\u2019une consommation \u00e9lev\u00e9e de sel, le pain et les p\u00e2tisseries sont les premiers \u00e0 \u00eatre cit\u00e9s.<\/p>\n\n\n\n<p>Bien que le sel soit essentiel pour le bon go\u00fbt du pain \u2013 et donc pour ses ventes \u2013 ainsi que pour la structure de la p\u00e2te, la machinabilit\u00e9 et diverses autres propri\u00e9t\u00e9s du produit cuit, il est clair que la branche doit rester vigilante et poursuivre ses efforts de r\u00e9duction de la teneur en sel. Si la valeur cible de 1,46\u202fg NaCl\u2009\/\u2009100\u202fg de pain frais n\u2019est toujours pas respect\u00e9e et que cela est constat\u00e9 \u2013 par exemple lors d\u2019une troisi\u00e8me \u00e9dition du monitoring du pain \u2013, des r\u00e9glementations l\u00e9gales de la teneur maximale en sel ne sont pas \u00e0 exclure.<\/p>\n\n\n\n<p>Les mesures mises en \u0153uvre depuis quelques ann\u00e9es selon les axes d\u2019action suivants continuent d\u2019\u00eatre promues avec beaucoup d\u2019\u00e9lan par la BCS\u2009:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Adaptation cons\u00e9quente des recettes des \u00e9coles sp\u00e9cialis\u00e9es pour respecter les valeurs cibles en mati\u00e8re de sel<\/li>\n\n\n\n<li>Th\u00e9matisation syst\u00e9matique du sel dans tous les cours de boulangerie de l\u2019\u00e9cole professionnelle<\/li>\n\n\n\n<li>Sensibilisation et communication via les canaux des associations et des \u00e9coles sp\u00e9cialis\u00e9es<\/li>\n\n\n\n<li>Intensification de la collaboration avec l\u2019OSAV<\/li>\n\n\n\n<li>\u00c9valuations des besoins d\u2019une feuille de route pour la branche<\/li>\n<\/ol>\n\n\n\n<p>Dans l\u2019optique d\u2019une \u00e9ventuelle r\u00e9glementation plus s\u00e9v\u00e8re, les membres sont invit\u00e9s \u00e0 prendre leurs responsabilit\u00e9s et \u00e0 poursuivre leurs efforts pour r\u00e9duire la teneur en sel dans le pain.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Urs Wellauer-Boschung, directeur de la BCS<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En ce qui concerne la teneur en sel du pain, il ne s\u2019agit pas que de paroles en l\u2019air, mais de faits reposant sur des relev\u00e9s pr\u00e9cis. A deux reprises, en 2014 et en 2019, l\u2019Office f\u00e9d\u00e9ral de la s\u00e9curit\u00e9 alimentaire et des affaires v\u00e9t\u00e9rinaires (OSAV) a r\u00e9alis\u00e9 un monitoring du pain en collaboration avec la BCS. <\/p>\n","protected":false},"author":5,"featured_media":81907,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48,49],"tags":[],"class_list":["post-81909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production","category-sante-securite"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Surveiller la teneur en sel | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/surveiller-la-teneur-en-sel\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Surveiller la teneur en sel\" \/>\n<meta property=\"og:description\" content=\"En ce qui concerne la teneur en sel du pain, il ne s\u2019agit pas que de paroles en l\u2019air, mais de faits reposant sur des relev\u00e9s pr\u00e9cis. A deux reprises, en 2014 et en 2019, l\u2019Office f\u00e9d\u00e9ral de la s\u00e9curit\u00e9 alimentaire et des affaires v\u00e9t\u00e9rinaires (OSAV) a r\u00e9alis\u00e9 un monitoring du pain en collaboration avec la BCS.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/surveiller-la-teneur-en-sel\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-14T09:13:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-14T09:24:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2024\/08\/15_1_salz.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon 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