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The salt substitute used was 25% potassium chloride and 75% sodium chloride. A 2022 Cochrane review of 26 trials involving salt substitutes reported their use probably slightly reduces blood pressure, non-fatal stroke, non-fatal acute coronary syndrome and heart disease death in adults compared to use of regular table salt. [9]
The salt substitute used in the study contained around one-third less sodium chloride than table salt. The salt substitute also contained 25% potassium chloride, which doesn’t raise blood ...
The substitutes, which replace a portion of the sodium chloride in salt with potassium chloride, may help reduce stroke by reducing blood pressure. High blood pressure is the number one modifiable ...
People who lower the amount of salt in their diets by using a salt substitute may significantly decrease the risk of developing high blood pressure, a study published Monday suggests.. The report ...
On a consumer level, salt substitutes, which usually substitute a portion of sodium chloride content with potassium chloride, can be used to increase the potassium to sodium consumption ratio. [40] This change has been shown to blunt the effects of excess salt intake on hypertension and cardiovascular disease.
A low sodium diet has a useful effect to reduce blood pressure, both in people with hypertension and in people with normal blood pressure. [7] Taken together, a low salt diet (median of approximately 4.4 g/day – approx 1800 mg sodium) in hypertensive people resulted in a decrease in systolic blood pressure by 4.2 mmHg, and in diastolic blood pressure by 2.1 mmHg.
The substitute was composed of 75% sodium chloride and 25% potassium chloride. ... by added-potassium salt as substitutes help lower blood pressure by ... the following high-potassium foods: ...
The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends daily potassium intake of not less than 3,510 mg. [ 18 ] Government interventions such as food product reformulation and food procurement policy ...
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