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Swapping regular salt for salt substitutes may reduce the risk of recurrent stroke and death. In a recent study, compared to regular salt intake, salt substitutes reduced stroke-related mortality ...
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 ...
A salt substitute. 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.
Here are 8 salt alternatives worth trying: Traditional salt substitutes. Traditional salt substitutes swap out all or some of the sodium chloride for potassium chloride, which tastes almost ...
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. [ 40 ] 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 ...
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 goal of a salt substitute is to replace the concerning component of salt (sodium) with another mineral so that it still looks and tastes like salt but can offer a way to reduce risk and cut ...
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 ...