A groundbreaking new study suggests that a simple salt replacement for high blood pressure could prevent millions of deaths each year. In addition, replacing table salt with a low-sodium or low-potassium agent significantly reduces thefrequently occurring strokes and heart attacks. This was shown by the results of one of the largest dietary intervention studies ever conducted.
Why a salt substitute can be useful for high blood pressure
High sodium intake is closely linked to high blood pressure and a higher risk of stroke, heart disease and premature death. However, using a salt substitute in which sodium chloride replaces potassium chloride could address such problems at the same time. Salt substitutes are known to lower blood pressure, but their effects on heart disease, stroke and death risk have been unclear. Salt substitutes are slightly more expensive than regular salt, but are still very cost-effective, according to the study authors. This research not only shows a clear benefit for important health benefits, but also allays concerns about possible risks. The authors saw no evidence of any harm caused by the added potassium in salt substitutes for high blood pressure. However, the team also pointed out that patients with severe kidney disease should not use salt substitutes. The scientists provided participants with enough salt substitutes to cover all household cooking and preservation needs. This was around 20 g per person per day.
During an average follow-up period of almost five years, more than 3,000 people suffered a stroke. For those who used the salt substitute for high blood pressure, researchers found that the risk of stroke fell by 14 percent, overall cardiovascular problems fell by 13 percent, and premature death fell by 12 percent. Switching from table salt to salt substitute would therefore be a very feasible and cost-effective way to achieve massive global health benefits. According to the study authors, salt manufacturers and retailers worldwide can shift to producing and marketing salt substitutes on a large scale. Additionally, governments should develop policies to promote salt replacement and reduce regular salt consumption.This studyalso shows that consumers worldwide could cook, season and preserve their food using salt substitutes rather than regular salt.
