Introduction: Due to the disturbing increase in cardiovascular disease, in part associated with the consumption of salt, a pilot program was initiated in 2010 between the Ministry of Health, the Federation of Industrial Bakers and the Chilean Association of supermarkets to gradually reduce the amount of salt in bread. Aim: to evaluate the overall acceptability of salt-reduced bread in a pilot program compared with unmodified bread in bakeries of Santiago. Methodology: A cross-sectional analytical study was performed. Random selection of 5 intervention bakeries and 5 control bakeries. A survey of 175 consumers per group was carried out in order to assess the acceptability of bread in relation to 5 sensory parameters, with a hedonic scale of 5 points. An index of overall acceptability (5-25 points) was developed qualifying as good acceptability a value ≥22 points. Results: Good acceptability was found in all parameters studied. A statistically significant difference was found for the control group in the rating of the flavor (p = 0,01) and global acceptability of bread (p = 0, 02). Multivariate analysis showed better acceptability in persons over 60 years of age (p= 0,02) and in control bakeries (p = 0,01). Conclusions: Better acceptability was found in some parameters in the control group bread, although the sodium concentration is not the only factor to explain the acceptability.