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.

Salt and cardiovascular disease: insufficient evidence to recommend low sodium intake

2020 ◽  
Vol 41 (35) ◽  
pp. 3363-3373 ◽  
Author(s):  
Martin O’Donnell ◽  
Andrew Mente ◽  
Michael H Alderman ◽  
Adrian J B Brady ◽  
Rafael Diaz ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Cardiovascular Disease ◽  
Cardiovascular Events ◽  
Sodium Intake ◽  
Dietary Factors ◽  
Dietary Sodium ◽  
Current Evidence ◽  
Current Guideline ◽  
Current Recommendation ◽  
Low Sodium

Abstract Several blood pressure guidelines recommend low sodium intake (<2.3 g/day, 100 mmol, 5.8 g/day of salt) for the entire population, on the premise that reductions in sodium intake, irrespective of the levels, will lower blood pressure, and, in turn, reduce cardiovascular disease occurrence. These guidelines have been developed without effective interventions to achieve sustained low sodium intake in free-living individuals, without a feasible method to estimate sodium intake reliably in individuals, and without high-quality evidence that low sodium intake reduces cardiovascular events (compared with moderate intake). In this review, we examine whether the recommendation for low sodium intake, reached by current guideline panels, is supported by robust evidence. Our review provides a counterpoint to the current recommendation for low sodium intake and suggests that a specific low sodium intake target (e.g. <2.3 g/day) for individuals may be unfeasible, of uncertain effect on other dietary factors and of unproven effectiveness in reducing cardiovascular disease. We contend that current evidence, despite methodological limitations, suggests that most of the world’s population consume a moderate range of dietary sodium (2.3–4.6g/day; 1–2 teaspoons of salt) that is not associated with increased cardiovascular risk, and that the risk of cardiovascular disease increases when sodium intakes exceed 5 g/day. While current evidence has limitations, and there are differences of opinion in interpretation of existing evidence, it is reasonable, based upon observational studies, to suggest a population-level mean target of <5 g/day in populations with mean sodium intake of >5 g/day, while awaiting the results of large randomized controlled trials of sodium reduction on incidence of cardiovascular events and mortality.

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 Dietary Sodium and Blood Pressure in Older Adults

2006 ◽  
Vol 4 (2) ◽  
pp. 25-46
Author(s):  
Courtney B. Johnson
Keyword(s):  
Public Health ◽  
Blood Pressure ◽  
Older Adults ◽  
Healthy Aging ◽  
Sodium Intake ◽  
Urinary Sodium ◽  
Dietary Sodium ◽  
Food Sources ◽  
Major Food ◽  
Increased Risk

Given the proportion of older adults who are hypertensive and the population of older adults who are at risk for hypertension, the U.S. must mobilize public health efforts aimed at prevention. Scientific evidence has demonstrated the efficacy of sodium reduction to lower blood pressure. Translating this evidence into practice involves knowledge about the food sources of sodium so effective interventions can be designed and implemented. The purpose of this essay was to examine major food group sources of sodium in a cohort of older adults, with and without high blood pressure, in an urban community in Southwestern Pennsylvania. The University of Pittsburgh's "Center for Healthy Aging" promotes healthy aging in the community with the "10 Keys to Healthy Aging" campaign. One of the keys aims to lower systolic blood pressure to ≤140 mmHg. A low sodium intervention was implemented by the CHA project in hypertensive individuals. The sodium intake of the 521 community volunteers, mean age 74.5 years, 60% male, 94.1% white, who completed a FFQ, was compared to a sub-sample of hypertensives (n=214) who, in addition, collected one 24-hour urinary sodium. Mean baseline dietary sodium for the entire cohort was 1,796 mg per day compared to 1,821 mg per day in hypertensives. Urinary sodium was 1.8 times higher (141 mmol/24 hrs [3,240 mg]) than self-reported intake and decreased to 130 mmol/24 hrs (2,990 mg) at 6-months. The correlation between dietary and urinary sodium at baseline was weak (r=0.16) and remained weak (0.23) at 6-months. Major food sources of sodium were soups, breads, tomato sauce, salad dressings, and prepared cereals. Data indicate that the sodium intake of the group exceeds the 2005 Dietary Guidelines of ≤1500 mg per day by approximately 200% for individuals at increased risk using urinary sodium values. Even the most successful dietary interventions to reduce sodium intake to the recommended levels would be ineffective without the food industry’s help in reducing sodium added to foods during processing. This prevention strategy, in combination with stronger public health messages, would help to reduce the sodium intake in the population and help to achieve reductions in blood pressures.

scholarly journals Sodium Intake and Health: What Should We Recommend Based on the Current Evidence?

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3232
Author(s):  
Andrew Mente ◽  
Martin O’Donnell ◽  
Salim Yusuf
Keyword(s):  
Cardiovascular Disease ◽  
Sodium Intake ◽  
Dietary Sodium ◽  
Current Evidence ◽  
Adverse Health Outcomes ◽  
Low Sodium ◽  
Effective Interventions ◽  
Lower Blood ◽  
Moderate Range

Several health organizations recommend low sodium intake (below 2.3 g/day, 5.8 g/day of salt) for entire populations, on the premise that lowering of sodium intake, irrespective of its level of intake, will lower blood pressure and, in turn, will result in a lower incidence of cardiovascular disease. These guidelines were developed without effective interventions to achieve long term sodium intakes at low levels in free-living individuals and without high-quality evidence that low sodium intake reduces cardiovascular events (compared with average levels of intake). In this review, we examine whether advice to consume low amounts of sodium is supported by robust evidence. We contend that current evidence indicates that most people around the world consume a moderate range of dietary sodium (3 to 5 g/day), that this level of intake is associated with the lowest risk of cardiovascular disease and mortality, and that the risk of adverse health outcomes increases when sodium intakes exceeds 5 g/day or is below 3 g/day. While the current evidence has limitations, it is reasonable, based upon prospective cohort studies, to suggest a mean target of below 5 g/day in populations, while awaiting the results of large randomized controlled trials of sodium reduction on cardiovascular disease and death.

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 Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City–A Sub-Analysis of the Tlalpan 2020 Study

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1969 ◽  
Author(s):  
Xochitl Ponce-Martínez ◽  
Eloisa Colin-Ramirez ◽  
Paulina Sánchez-Puerto ◽  
Susana Rivera-Mancía ◽  
Raúl Cartas-Rosado ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Sodium Intake ◽  
Elevated Blood Pressure ◽  
Dietary Sodium ◽  
Elevated Blood ◽  
Breakfast Cereal ◽  
Cross Sectional ◽  
Cereal Products ◽  
Reference Category ◽  
Increased Risk

Excessive dietary sodium is associated with elevated blood pressure (EBP). Bread products are identified as one of the main sources of daily sodium intake. The objective of this cross-sectional study was to evaluate the association between bread and others cereal products consumption with EBP. Frequency intake of a standard serving of bread and other cereal products was recorded and categorized as: ≤3 times/month or never (reference category group) and ≥ once/week. EBP was defined as systolic blood pressure (SBP) ≥120 mmHg and/or diastolic blood pressure (DBP) ≥80 mmHg. Raw and adjusted odds ratios (OR) for the association between consumption of the studied food products and blood pressure status were estimated. Overall, 2011 participants aged 37.3 ± 9.1 years old were included. In the models adjusted for relevant covariates, consumption of one piece of bolillo or telera (OR = 1.39; 95% CI = 1.01–1.89) ≥ once/week was associated with an increased risk of EBP, compared to the reference category. Also, participants consuming one bowl of high-fiber breakfast cereal once/week were less likely to have EBP (OR = 0.73; 95% CI = 0.53–0.98). Initiatives to reduce sodium levels in bread products such as bolillo and telera are needed in Mexico to help manage the cardiovascular risk at the population level.

scholarly journals POTENCY WATER STEW OF AVERRHOA BILIMBI L FOR ANTIHYPERTENSIVE

2018 ◽  
Vol 2 (01) ◽  
pp. 55-61
Author(s):  
Indah - Lestari ◽  
Anissa Melania ◽  
Budi Prasetyo
Keyword(s):  
Blood Pressure ◽  
Mild Hypertension ◽  
Pressure Change ◽  
Uncontrolled Hypertension ◽  
Lower Blood Pressure ◽  
Test Statistic ◽  
Hypertension Patient ◽  
Increased Risk ◽  
Lower Blood ◽  
Independent Variable

Hypertension is often referred to as a "silent killer", because patients often do not feel any significant symptoms. Uncontrolled hypertension has an increased risk of severe health problems, but the patient is less concerned about taking the drug regularly. AVERRHOA BILIMBI L contains about 6 mg/kg total of volatile compounds also oxalate compounds; oils evaporated, phenol, flavonoid and pectin, amino acids, citric acid, phenolics, potassium ions.It plays a role in decreasing blood pressure. The research objective proved the effectiveness of AVERRHOA BILIMBI L against changes in hypertensive blood pressure. The research design was pre-experiment one group pre-posttest approach. Populationwas all of hypertension patient in Sumbergirang Village and Karang Tengah Village as many as 80 people. Sample was hypertension patient who fulfill criteria of 60 people, with purposive sampling. The independent variable was the provision of AVERRHOA BILIMBI L water stew and the dependent variable was the hypertension blood pressure change. The results showed significant changes in blood pressure, in which most respondents showed systole and diastolic results, in the category of mild hypertension (67% of respondents) and moderate (47% of respondents). The result of paired sample T-test statistic showed significant = 0,000, so water stew of AVERRHOA BILIMBI L effectively against the decrease of hypertension blood pressure. Potassium plays a role in enlarging the size of endothelial cells and increasing the production of nitric oxide that will trigger dilation reactions and vascular reactivation that will lower blood pressure. Keywords: AVERRHOA BILIMBI L, Hypertension, Blood Pressure.

scholarly journals PENGARUH KONSUMSI BUAH SEMANGKA MERAH (Citrullus Vulgaris Schard) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI RAWAT JALAN DI WILAYAH PUSKESMAS PERUMNAS I PONTIANAK BARAT

2019 ◽  
Vol 1 (2) ◽  
pp. 70
Author(s):  
Hermina Roselita Hutasoit ◽  
Edy Waliyo
Keyword(s):  
Blood Pressure ◽  
Systolic Blood Pressure ◽  
Fruits And Vegetables ◽  
Sodium Intake ◽  
The Body ◽  
Control Group ◽  
Lower Blood Pressure ◽  
Control Group Design ◽  
Body Tissues ◽  
Lower Blood

Hypertension is a disorder of the blood vessels that result in oxygen supply and nutrients carried by the blood obstructed to the body tissues that need it (Vitahealth, 2006). Consumption of a diet high in fruits and vegetables, reduced sodium intake and increased potassium intake in foods can reduce the incidence of hypertension (Houston, Harper & PharmD, 2008). This study aims to determine the effect of red watermelon consumption on the decrease in blood pressure in hypertensive patients outpatient in Puskesmas Perumnas I West Pontianak. This type of research is experimental with quasi experiment design with pretest-posttest control group design. The test used is chi square test, paired t-test, wilcoxon, oneway anova and kruskal-wallis. The number of samples studied was 42 samples and the time of the research was conducted on June 2018. The results of the red watermelon in patients with hypertension with a dose of 200 gr, 250 gr and 300 gr for 4 days can lower blood pressure. The average of derivation in systolic blood pressure in the 200 gr group was -10,71 mmHg and diastolic -8,21 mmHg, average of derivation systolic blood pressure in the 250 gr group of -12,86 mmHg and diastolic -9,99 mmHg while the systolic blood pressure average of derivation in group 300 gr for -15,71 mmHg and diastolic equal to -13,57 mmHg. Suggestions in this study respondents can consume watermelon fruit as an alternative to lower blood pressure as much as 300 grams and for subsequent researchers need an additional length of time intervention to see the effect of decreased blood pressure is systolic blood pressure and diastolic responders to normal.

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