A recent study discovered that substituting regular table salt with a potassium-enriched salt alternative decreased the incidence of high blood pressure among older adults, without causing episodes of low blood pressure.
According to the Centers for Disease Control and Prevention, nearly half of adults in the United States suffer from high blood pressure, heightening their susceptibility to heart disease and stroke.
Reducing sodium intake in the diet remains one of the most effective strategies for mitigating the risk of high blood pressure.
However, this can pose challenges due to sodium’s impact on food flavor and the elevated sodium content in numerous packaged and restaurant/fast food items.
Salt Substitutes Tied to 40% Lower Hypertension Risk
The salt substitute employed in the study contained approximately one-third less sodium chloride than standard table salt.
Additionally, the salt substitute incorporated 25% potassium chloride, which does not elevate blood pressure, and 12% dried food flavorings such as mushroom, lemon, seaweed, hawthorn, and wild jujube, along with traces of amino acids.
Researchers discovered that individuals who utilized the salt substitute were 40% less prone to developing high blood pressure after a span of two years compared to those who used regular salt.
The study enrolled 611 individuals aged 55 years or older residing in 48 long-term care facilities across China, with an average participant age of 71 years, predominantly comprising males.
Eligibility criteria required participants to have blood pressure readings below 140mmHg/90mmHg and to refrain from using high blood pressure medications at the study’s onset.
Researchers randomly allocated half of the facilities to replace regular salt with a salt substitute, while the remaining facilities continued to use conventional salt.
Conventional table salt primarily consists of sodium chloride, potentially supplemented with iodine for thyroid health or, in the case of sea salt, trace amounts of other minerals.
