Table 1.

Salt content in bread—Six weeks of gradual reduction, hereafter same level as week six.

Week from Intervention Start	Bread, Reduced Salt Content		Bread, Standard Salt Content
	Rye Salt (g/100 g)	Wheat Salt (g/100 g)	Rye Salt (g/100 g)	Wheat Salt (g/100 g)
1	1.2	1.2	1.2	1.2
2	1.2	1.2	1.2	1.2
3	1.0	1.0	1.2	1.2
4	0.8	0.8	1.2	1.2
5	0.6	0.6	1.2	1.2
6	0.6	0.4	1.2	1.2