It’s no secret that Americans consume too much salt, often found in favorite foods like pizza, chips, burgers, and bread. On average, people are ingesting over 3,400 milligrams of sodium chloride daily, well above the recommended limit of 2,300 milligrams.
This excessive salt intake can raise blood pressure, increasing the risk of heart disease, stroke, and even death. To combat this issue, many are seeking healthier alternatives and adopting better eating habits.
The challenge lies in finding salt substitutes that not only lower blood pressure but also taste like regular salt. In 2015, researchers supported by the National Heart, Lung, and Blood Institute (NHLBI) made a breakthrough.
They developed a new salt formulation consisting of 75% sodium chloride and 25% potassium chloride. Potassium, commonly found in salt substitutes and various fruits and vegetables, is known to relax artery walls and reduce blood pressure.
Fast forward to 2020, and Dr. Jaime Miranda and his team conducted a community-wide study in Peru to replace conventional table salt with their innovative salt substitute.
Their goal was to reduce blood pressure among the general population, especially in areas with high rates of hypertension.
The study involved 2,376 participants from six villages in the Tumbes region of Peru. These communities often had limited access to antihypertensive medications due to low incomes.
Participants, ranging from 18 to over 65 years old, were closely monitored from 2014 to 2017. The study used a randomized design, with some participants switching to the salt substitute while others continued using regular salt. Eventually, everyone transitioned to the new salt.
The results were promising. New hypertension cases in the population using the salt substitute were halved, and average blood pressure levels decreased. Importantly, there were no significant adverse effects observed from the intervention.
Dr. Miranda highlighted the significance of the study, stating that “Our study is one of the first to show the feasibility of implementing a practical, population-wide, salt-substitution strategy for reducing blood pressure and the incidence of hypertension in both young and old persons.”
Even modest reductions in blood pressure, like the 2 mm Hg drop observed in the study, can lead to a 10% lower risk of stroke-related deaths and a 7% lower risk of heart disease-related deaths.
While this salt substitute appears promising, experts emphasize that it should complement other heart-healthy practices, such as increasing fruit and vegetable intake and engaging in physical activity.
Dr. George Mensah, director of NHLBI’s Center for Translation Research & Implementation Science, emphasized the importance of community-wide interventions in heart health.
However, Dr. Miranda also cautioned that salt substitutes may not be suitable for everyone, particularly those with chronic kidney disease who may have difficulty processing potassium. It’s crucial to consult a healthcare provider before making any dietary changes.
In summary, this salt substitute represents a potential game-changer in the fight against hypertension and its associated health risks. While it’s a promising step forward, it should be used in conjunction with a balanced diet and healthy lifestyle choices.
The Dietary Approaches to Stop Hypertension (DASH) eating plan, which promotes fruits, vegetables, whole grains, and low-sodium options, remains a scientifically proven approach to lower blood pressure and maintain heart health.
If you care about blood pressure, please read studies about A common blood pressure medication may extend your healthy life span and findings of Common high blood pressure drug linked to sudden cardiac arrest.
For more information about blood pressure, please see recent studies about Prebiotic fiber could manage high blood pressure and results showing that Dietary fiber: A new approach to lowering high blood pressure.
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