The Effect of Potassium and Bicarbonate Ions on the Rise in Blood Pressure Caused by Sodium Chloride

1982 ◽  
Vol 63 (s8) ◽  
pp. 407s-409s ◽  
Author(s):  
T. O. Morgan
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Potassium Chloride ◽  
Mild Hypertension ◽  
Sodium Intake ◽  
Reduce Blood Pressure ◽  
High Potassium ◽  
Bicarbonate Ions ◽  
Low Sodium

1. A group of eight patients with mild hypertension, sensitive to sodium intake, were studied. 2. Sodium chloride (70 mmol daily) caused their blood pressure to rise by 19/14 mmHg. 3. Sodium bicarbonate (70 mmol daily) caused their blood pressure to rise by 12/5 mmHg. 4. Sodium chloride given together with potassium chloride (70 mmol of each daily) caused their blood pressure to rise by 9.6 mmHg. 5. These results suggest that sodium bicarbonate causes a smaller rise in blood pressure than sodium chloride does and that potassium chloride reduces the blood pressure raising effect of sodium chloride. 6. A low sodium, high potassium and an alkaline diet may therefore be a more effective dietary method to reduce blood pressure than a diet low in sodium alone.

scholarly journals Availability, Formulation, Labelling, and Price of Low-Sodium Salts Worldwide (Preprint)

2021 ◽  
Author(s):  
Xuejun Yin ◽  
Hueiming Liu ◽  
Jacqui Webster ◽  
Kathy Trieu ◽  
Mark D. Huffman ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
High Income ◽  
Potential Health ◽  
Middle Income ◽  
Sodium Salts ◽  
Middle Income Countries ◽  
Low Sodium ◽  
The World

BACKGROUND Regular salt is about 100% sodium chloride (NaCl). Low-sodium salts have reduced sodium chloride content, most commonly through substitution with potassium chloride (KCl). Low-sodium salts have a potential role in reducing population sodium intake level and blood pressure, but its availability in global market was unknown. OBJECTIVE The aim of this study was to assess the availability, formulation, labelling, and price of low-sodium salts currently available to consumers around the world. METHODS Low-sodium salts were identified through a systematic literature review, Google search, online shopping sites search, and inquiry of key informants. The keywords of “salt substitute”, “low-sodium salt”, “potassium salt”, “mineral salt”, and “sodium reduced salt” in six official languages of the United Nations were used for search. Information about the brand, formula, labelling, and price was extracted and analysed. RESULTS Eighty-seven low-sodium salts were available in 47 out of 195 countries around the world (24%), including 28 high-income countries, 13 upper-middle-income countries, and six lower-middle-income countries. The proportion of sodium chloride varied from 0% (sodium-free) to 88% (as percent of weight, regular salt is 100% NaCl). Potassium chloride was the most frequent another component with levels ranging from 0% to 100% (potassium chloride salt). Forty-three (49%) had labels advising potential health risk, 33 (38%) labelling the advice of potential health benefits. The median price of low-sodium salts in high-income, upper-middle-income, lower-middle-income countries was USD 15.0/kg (IQR: 6.4 to 22.5), USD 2.7/kg (IQR: 1.7 to 5.5) and USD 2.9/kg (IQR: 0.50 to 22.2) respectively. The price of low-sodium salts was between 1.1 and 14.6 times that of regular salts. CONCLUSIONS Low-sodium salts are not widely available and are commonly more expensive than regular salts. Policies that promote the availability, affordability and labelling of low-sodium salts should enhance appropriate uptake for blood pressure lowering and cardiovascular prevention. CLINICALTRIAL N/A INTERNATIONAL REGISTERED REPORT RR2-10.1111/jch.14054

scholarly journals Core Strategies to Increase the Uptake and Use of Potassium-Enriched Low-Sodium Salt

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3203
Author(s):  
Adefunke Ajenikoko ◽  
Nicole Ide ◽  
Roopa Shivashankar ◽  
Zeng Ge ◽  
Matti Marklund ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Sodium Salt ◽  
Program Implementation ◽  
Sodium Intake ◽  
Scale Up ◽  
Population Level ◽  
Reduce Blood Pressure ◽  
Dietary Sodium ◽  
Potassium Intake ◽  
Low Sodium

Excess sodium consumption and insufficient potassium intake contribute to high blood pressure and thus increase the risk of heart disease and stroke. In low-sodium salt, a portion of the sodium in salt (the amount varies, typically ranging from 10 to 50%) is replaced with minerals such as potassium chloride. Low-sodium salt may be an effective, scalable, and sustainable approach to reduce sodium and therefore reduce blood pressure and cardiovascular disease at the population level. Low-sodium salt programs have not been widely scaled up, although they have the potential to both reduce dietary sodium intake and increase dietary potassium intake. This article proposes a framework for a successful scale-up of low-sodium salt use in the home through four core strategies: availability, awareness and promotion, affordability, and advocacy. This framework identifies challenges and potential solutions within the core strategies to begin to understand the pathway to successful program implementation and evaluation of low-sodium salt use.

scholarly journals Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

DYNA ◽  
2019 ◽  
Vol 86 (209) ◽  
pp. 17-24
Author(s):  
Diana Marcela González Rodríguez ◽  
Diego Alonso Restrepo Molina ◽  
Héctor José Ciro Velásquez ◽  
William Arroyave-Maya- ◽  
Jose Uriel Sepúlveda Valencia
Keyword(s):  
Blood Pressure ◽  
Heart Disease ◽  
Sodium Chloride ◽  
Ionic Strength ◽  
Experimental Design ◽  
Potassium Chloride ◽  
Sodium Tripolyphosphate ◽  
Sodium Intake ◽  
High Sodium ◽  
High Sodium Intake

High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables

scholarly journals Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride

2020 ◽  
Vol 10 (5) ◽  
pp. 6112-6118
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Dairy Product ◽  
Sodium Content ◽  
Partial Replacement ◽  
Common Salt ◽  
Daily Consumption ◽  
Low Sodium ◽  
Daily Diet

Butter is a dairy product that is trendy among consumers because of its uncommon taste and aroma. Table butter involves the addition of common salt (NaCl) during its processing. Thus, its daily consumption leads to a high intake of sodium which is not good for health. Excessive sodium level in daily diet is associated with an increase in blood pressure of consumers which leads to certain heart disease including heart-stroke, cardiac-collapse and kidney disease. Hence, in the present study was designed to reduce the sodium content in the table butter via replacement of sodium chloride with potassium chloride. Potassium chloride not only replaces sodium but also provides the lowering of blood pressure (B.P.) in high B.P. patients. The present study reveals that low sodium butter made with potassium chloride is acceptable to consumer’s w.r.t. important sensory attributes. KCl in table butter can replace up to 30% of sodium chloride (NaCl) with acceptable sensory characteristics.

SOME EFFECTS OF TOPDRESSING PASTURE WITH SODIUM CHLORIDE ON PLANT AND ANIMAL NUTRITION

1983 ◽  
pp. 179-185 ◽  
Author(s):  
G.S. Smith ◽  
P.W. Young ◽  
M.B. O'Connor
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
White Clover ◽  
Sodium Intake ◽  
Serum Magnesium ◽  
Animal Nutrition ◽  
Common Salt ◽  
High Potassium ◽  
Long Term Study ◽  
Clover Pasture

A long term study is being made of the effects of replacing all or part of the fertiliser input of potassium chloride (muriate of potash - KCI) with sodium chloride (common salt - NaCI) on plant and beef animal nutrition. The ryegrass-white clover pasture which is growing on a sodium deficient pumice derived soil (Taupo sandy silt), had received heavy applications of KCI over the preceeding 10 years. Results from the first two years show that because of the already high potassium status of the pasture, neither KCI or NaCl had any effect on pasture dry matter production or species composition, but did effect the chemical composition. Topdressing with NaCl at rates of 100-200 kg/ha/vr significantly increased the herbage sodium concentrations, while similar rates of 'KC1 increased potassium concentrations but decreased sodium concentrations. However, the depressing affects of KC1 on sodium concentrations were offset by applying 50 kg/ha/yr of NaCI. increasing the sodium concenrrarron In me neruaye au"ve V, I 70 VI LIIG UIY IUU~LLXZI with NaCl had a beneficial effect on the growth of weaner beef animals. However, increasing the sodium intake of beef breeding cows grazing pastures high in potassium had a detrimental effect on the concentration of magnesium in the blood serum. Thus, as a relatively high intake of sodium may induce metabolic problems in breeding cows, topdressing pastures or direct supplementation of animals with NaCI, should not be undertaken without sound evidence of its necessity particularly in areas prone to grass staggers (hypomagnesaemic tetany). Key Words: animal nutrition, herbage sodium; plant nutrition; potassium chloride; ryegrass-white clover pasture, sodium chloride, serum magnesium.

scholarly journals Potassium-Enriched Salt Substitutes as a Means to Lower Blood Pressure

Hypertension ◽  
2020 ◽  
Vol 75 (2) ◽  
pp. 266-274 ◽  
Author(s):  
Raquel C. Greer ◽  
Matti Marklund ◽  
Cheryl A.M. Anderson ◽  
Laura K. Cobb ◽  
Arlene T. Dalcin ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sodium Intake ◽  
Population Level ◽  
Dietary Sodium ◽  
Current Evidence ◽  
Lower Blood Pressure ◽  
Increased Risk ◽  
Lower Blood

Use of salt substitutes containing potassium chloride is a potential strategy to reduce sodium intake, increase potassium intake, and thereby lower blood pressure and prevent the adverse consequences of high blood pressure. In this review, we describe the rationale for using potassium-enriched salt substitutes, summarize current evidence on the benefits and risks of potassium-enriched salt substitutes and discuss the implications of using potassium-enriched salt substitutes as a strategy to lower blood pressure. A benefit of salt substitutes that contain potassium chloride is the expected reduction in dietary sodium intake at the population level because of reformulation of manufactured foods or replacement of sodium chloride added to food during home cooking or at the dining table. There is empirical evidence that replacement of sodium chloride with potassium-enriched salt substitutes lowers systolic and diastolic blood pressure (average net Δ [95% CI] in mm Hg: –5.58 [–7.08 to –4.09] and –2.88 [–3.93 to –1.83], respectively). The risks of potassium-enriched salt substitutes include a possible increased risk of hyperkalemia and its principal adverse consequences: arrhythmias and sudden cardiac death, especially in people with conditions that impair potassium excretion such as chronic kidney disease. There is insufficient evidence regarding the effects of potassium-enriched salt substitutes on the occurrence of hyperkalemia. There is a need for additional empirical research on the effect of increasing dietary potassium and potassium-enriched salt substitutes on serum potassium levels and the risk of hyperkalemia, as well as for robust estimation of the population-wide impact of replacing sodium chloride with potassium-enriched salt substitutes.

scholarly journals The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China

2008 ◽  
Vol 101 (7) ◽  
pp. 1088-1093 ◽  
Author(s):  
Nicole Li ◽  
John Prescott ◽  
Yangfeng Wu ◽  
Federica Barzi ◽  
Xuequn Yu ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Large Scale ◽  
Randomised Trial ◽  
Northern China ◽  
Mean Difference ◽  
High Potassium ◽  
Overall Acceptability ◽  
Salt Substitute

A potassium chloride-containing salt substitute lowers blood pressure levels, but its overall acceptability has been of concern due to its potential adverse effects on food taste. In a large-scale, blinded randomised trial evaluating the comparative effects of a salt substitute (65 % sodium chloride, 25 % potassium chloride and 10 % magnesium sulphate) and a normal salt (100 % sodium chloride) on blood pressure, we collected data on the saltiness, flavour and overall acceptability of food. We performed this at baseline, 1, 6 and 12 months post-randomisation using 100 mm visual analogue scales for assessments of both home-cooked foods and a standard salty soup. The mean age of the 608 participants from rural northern China was 60 years and 56 % of them were females. In the primary analyses, the changes in the saltiness, flavour and overall acceptability of both home-cooked foods and a standard salty soup were not different between the randomised groups (all P>0·08). In the secondary analyses, weighting each of the data points according to the lengths of the respective follow-up intervals, the flavour of both home-cooked foods (mean difference = − 1·8 mm, P = 0·045) and a standard salty soup (mean difference = − 1·9 mm, P = 0·03) was slightly weaker in the salt substitute group. We conclude that salt substitution is both an effective and an acceptable means of blood pressure control. Possible small differences in flavour did not importantly deter the use of the salt substitute in this study group, although the acceptability of the salt substitute by a more general population group would need to be confirmed.

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