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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]
Salt has a sneaky way of hiding in tons of foods, especially processed foods and restaurant meals. So, if your New Year's resolution involves a touch less sodium, start by cooking at home.
Such salt substitutes can lower risk of heart attack and stroke, a 2022 study found. ... Costco's highest-rated mayo is a surprising choice fans call 'the best in the West' Food. Allrecipes.
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.
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.
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 ...
Researchers found that those using salt substitutes were 40% less likely to develop high blood pressure compared to those consuming regular salt. A cardiologist explains the findings.
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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