Salt Substitutes Could Lower High Blood Pressure Risk by 40%, Study Finds
Excess salt consumption is a known risk factor for developing high blood pressure. However, new research suggests that using salt substitutes could help regulate blood pressure in older adults. Salt substitutes are flavorful food additives with less sodium, which help minimize sodium intake while increasing potassium intake. Both of these factors are associated with healthy blood pressure levels.
The global overconsumption of salt is a major driver of cardiovascular disease and high blood pressure. A recent study published in the Journal of the American College of Cardiology found that older adults who used a salt substitute had lower incidences of developing high blood pressure compared to those who used table salt. The study also revealed that the salt substitute was beneficial not only to people with hypertension but also to those with normal blood pressure. Dr. Yangfeng Wu, Ph.D., the executive director of Peking University Clinical Research Institute and senior author of the study, stated that the salt substitute is safe for consumption.
The research was conducted as part of the DECIDE-Salt trial, a multi-center trial conducted at 48 elderly care facilities in China. The trial included approximately 600 participants, with an average age of 71. Throughout the two-year trial, scientists compared the effects of regular salt intake and progressively restricted salt intake using either table salt or a salt substitute on participants’ blood pressure. The results showed that individuals in the salt substitute group were 40% less likely to develop high blood pressure compared to those in the salt group.
It’s important to note that the ideal blood pressure reading is 120/80, according to the Centers for Disease Control and Prevention (CDC). Anything above that is considered at-risk or prehypertensive. Over the course of the study, researchers found that the salt substitute group had an average 8-point decrease in systolic blood pressure (the top number) and a 2-point decrease in diastolic blood pressure (the bottom number) compared to the baseline reading.
The study also highlighted the potential public health effects of using salt substitutes on a large scale. Dr. Rik Olde Engberink, Ph.D., a researcher at the University of Amsterdam UMC, noted that attempts to curb salt intake globally have been unsuccessful and suggested that salt substitution is an attractive alternative. He emphasized the importance of choosing low-salt products in supermarkets and reducing salt consumption to less than 5 grams per day.
It’s worth mentioning that sodium consumption is not solely related to table salt. The majority of sodium intake comes from refined, processed foods and eating out. Registered dietitian Kristin Kirkpatrick recommends avoiding processed foods and replacing salt with herbs and roots. She also highlighted the difference between salt and sodium, with table salt being 40% sodium and 60% chloride. The World Health Organization recommends consuming less than 2,000 milligrams of sodium or 5 grams of salt daily.
Salt substitutes, like the one used in the study, replace some of the sodium content with potassium and flavorings. The DECIDE-Salt trial used a salt substitute composed of 62.5% sodium chloride, 25% potassium chloride, and 12.5% dried food flavorings. This combination not only reduces sodium intake but also increases potassium intake, both of which have been shown to improve blood pressure.
In conclusion, the use of salt substitutes could be a cheap and effective way to reduce salt intake and lower the risk of high blood pressure. The study’s findings highlight the benefits of using salt substitutes for both individuals with hypertension and those with normal blood pressure. By making simple dietary changes and opting for low-salt products, individuals can take control of their blood pressure and improve their overall health.
