SODIUM AND POTASSIUM CONTENTS IN LOCALLY BAKED NAANS AND ROTTIS BY FLAME PHOTOMETRY AND ITS AWARENESS AMONG LOCAL POPULATION

Background: An optimal balance of dietary sodium and potassium is essential for cardiovascular health. The World Health Organization (WHO) recommends less than 2300 mg of sodium and at least 3500 mg of potassium per day for adults. However, in many South Asian countries, excessive sodium intake and inadequate potassium consumption remain prevalent due to unregulated food sources. Commonly consumed items like naan and roti, prepared in tandoors, may contribute significantly to this imbalance, yet remain under-investigated. Objective: To estimate the dietary sodium and potassium content in locally prepared naan and roti and assess the baseline awareness of the general public regarding their nutritional implications in the tandoors of Iqbal Town, Lahore. Methods: A cross-sectional study was conducted from September to December 2022 across 40 tandoors in Iqbal Town, Lahore. A total of 400 participants aged 18 to 76 years were selected using a convenience sampling technique. Laboratory analysis using flame photometry was performed to measure sodium and potassium content in 40 samples each of naan (100 g) and roti (80 g). A structured 14-item questionnaire was administered to evaluate public awareness. Data were analyzed using IBM SPSS version 23.0. Independent sample t-tests and chi-square tests were applied; a p-value <0.05 was considered statistically significant. Results: The mean sodium content in naan was 413.54 ± 22.84 mg/100 g, and in roti was 221.02 ± 24.96 mg/80 g. Potassium values averaged 134.53 ± 52.51 mg in naan and 132.14 ± 19.73 mg in roti. Only 21.8% of the population demonstrated good knowledge of sodium and potassium. A significant difference was found in knowledge based on education level (p = 0.00) and gender (p = 0.002), while hypertension status showed no significant association (p = 0.761). Conclusion: Naan and roti from local tandoors contain high sodium and low potassium levels, contributing to a dietary imbalance that may increase the risk of hypertension and cardiovascular diseases. Public knowledge remains limited, with education emerging as a significant predictor of awareness. Targeted health education and salt-reduction strategies are warranted.