From the Guidelines
Potassium-enriched salt substitutes are the most effective sodium alternative for cooking and food, as they have been shown to lower blood pressure and reduce cardiovascular events in patients with hypertension, with a notable decrease in systolic BP ranging from 4.6 to 7.1 mm Hg and diastolic BP ranging from 1.1 to 2.3 mm Hg 1.
Key Benefits of Potassium-Enriched Salt Substitutes
- They can be used as a direct switch for regular salt for seasoning, preserving, and manufacturing foods
- They lower blood pressure through the joint effects of reducing sodium intake and supplementing potassium intake
- They seem to be a feasible way of achieving change in sodium and potassium intake, with high adherence rates in clinical trials
- They can be used to replace regular salt in many food-manufacturing processes, including in salty sauces and seasoning
Considerations for Use
- The taste of potassium-enriched salt substitutes is similar to regular salt, with no requirement for behavior change in cooking or seasoning
- They may be particularly beneficial in countries with low dietary potassium consumption, such as rural China and Peru
- The average benefit of salt substitutes may be less pronounced in countries with higher baseline potassium intake, such as the United States
- Potassium-enriched salt substitutes are not suitable for individuals with hyperkalemia or a tendency toward it, as they may cause life-threatening consequences 1
Clinical Evidence
- A systematic review and meta-analyses of 21 trials (31,949 participants) confirmed the beneficial effects of potassium-enriched salt on a range of clinical outcomes, including a reduction in major cardiovascular events by 11%, total mortality by 11%, and cardiovascular mortality by 13% 1
- The 2023 WHO Global Report on Hypertension proposed that potassium-enriched salt is an affordable strategy to reduce blood pressure and prevent cardiovascular events 1
From the Research
Sodium Alternatives for Cooking or Food
- There are no direct sodium alternatives for cooking or food mentioned in the provided studies 2, 3, 4, 5, 6.
- However, the studies suggest reducing sodium intake to lower blood pressure and cardiovascular disease risk 2, 3, 4, 5.
- Some strategies to reduce sodium intake include:
- Health and nutritional education 2
- Nutritional education plus other interventions 2
- Using salt meters to reduce sodium intake 2
- Mandatory reformulation of foods, food labeling, taxes or subsidies, and communication campaigns 4
- Public education, individual dietary counseling, food labeling, coordinated and voluntary industry sodium reduction, government and private sector food procurement policies, and FDA regulations 5
- It is also important to note that most people around the world consume a moderate range of dietary sodium (3 to 5 g/day), which is associated with the lowest risk of cardiovascular disease and mortality 3.
- Reducing sodium intake can be achieved through a comprehensive public health approach, including individual and population-level interventions 5.