Food scientists at University College Cork have produced low-salt breads, which they say can reduce blood pressure in some adults.
One of their solutions is the use of a dried sourdough ingredient that can be added with other dry ingredients.
The UCC nutritionists and food technologists have said that the low-salt breads can benefit adults with mildly to moderately elevated blood pressure.
Salt intake has long been linked to high blood pressure, a key contributing factor to heart disease.
Bread supplies an estimated 22% of consumers' salt intake.
The researchers said the technology to produce low-salt bread is well under way and interested companies are asked to contact them at UCC.
