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In a recent study, compared to regular salt intake, salt substitutes reduced stroke-related mortality by 12% and recurrent stroke by 14%. ... During the study period, ...
A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride [1] while maintaining a similar taste.
For the new analysis, researchers focused on 157 women and 454 men who had healthy blood pressure levels and were given food either with the usual amount of salt or with a salt substitute.
Recent research indicates that using potassium-enriched salt substitutes instead of regular salt may lead to a 14% reduction in recurrent stroke rates and a 21% decrease in deaths related to strokes.
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 ...
Research demonstrates that salt substitutes such as potassium chloride and synergistic compounds such as phosphates can be used to decrease salt content in meat products. [ 39 ] There have been concerns with certain populations' use of potassium chloride as a substitute for salt, as high potassium loads are dangerous for groups with diabetes ...
The risk of heart attacks, stroke and death can be brought down significantly when people use salt substitutes, which replace some percentage of sodium with
Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. [7]