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Potassium chloride, also known as potassium salt, is used as a medication to treat and prevent low blood potassium. [2] Low blood potassium may occur due to vomiting, diarrhea, or certain medications. [3] The concentrated version should be diluted before use. [2] It is given by slow injection into a vein or by mouth. [4]
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]
Potassium chloride supplements by mouth have the advantage of containing precise quantities of potassium, but the disadvantages of a taste which may be unpleasant, and the potential for side-effects including nausea and abdominal discomfort. Potassium bicarbonate is preferred when correcting hypokalemia associated with metabolic acidosis. [30]
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 ...
Scientists have known for decades that the tongue responds to ammonium chloride. But just how and why it does has remained elusive—until now. Sweet, salty, sour, bitter, umami, and ‘window ...
[127] [137] As a food additive, potassium chloride has a salty taste. People wishing to increase their potassium intake or to decrease their sodium intake, after checking with a health professional that it is safe to do so, can substitute potassium chloride for some or all of the sodium chloride (table salt) used in cooking and at the table. [138]
Most of the chloride in the body is from salt (NaCl) in the diet. [19] Chloride is part of gastric acid (HCl), which plays a role in absorption of electrolytes, activating enzymes, and killing bacteria. The levels of chloride in the blood can help determine if there are underlying metabolic disorders. [20] Generally, chloride has an inverse ...
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 ...