Sodium Chloride Salt Substitution Works in a Community Trial

At a meeting of the European Society of Cardiology, J. Jaime Miranda, M.D. PhD, of the University of Peruan Cayetano Heredia in Lima, Peru reported that substituting artificial salt substitute potassium chloride for table salt lowered the blood pressure of participants, reduced the number of new cases of hypertension and ultimately reduced stroke and heart disease mortality

For this study, researchers enlisted the assistance of six semi-rural agricultural fishing villages in the Tumbes region of Peru. All adults 18 and older were approached and over 91% of the 2,605 potential enrollees agreed to participate. Patients with chronic kidney disease, known heart disease or digoxin use were excluded because of the use of potassium and potential cumulative effects of this element.

The study area and residents historically have very little high blood pressure. In Peru, 140 systolic blood pressure and 90 diastolic blood pressure are considered the upper limits of normal.

The researchers replaced the sodium chloride used in food preparation with potassium chloride salt distributing it free to all families, shops, restaurants and bakeries over a three-year period. The results revealed a very small reduction in systolic blood pressure which still reduced the risk of stroke by 10% and ischemic heart disease by 7 %. The drop in blood pressure was more definitive in the 18% having hypertension at the time they entered the study and those 60 years of age or older.

This study raised the possibility of researchers approaching food manufacturers around the world to substitute potassium chloride artificial salt for sodium chloride as a means of lowering blood pressure and its stroke, cardiac, renal and vascular complications. It reinforced the suggestions to stop adding sodium chloride salt at the table or in food preparation if you wish to keep your blood pressure under control.

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