Recent health guidelines from the World Health Organisation (WHO) suggest that switching from traditional table salt to potassium-based salts, known as K-salts, could aid in managing blood pressure and reducing heart disease risks. This recommendation is particularly relevant in countries like India, where hypertension is public health concern.
About K-Salts
K-salts are substitutes for regular table salt, which is primarily sodium chloride.
These potassium-based salts replace sodium chloride with potassium chloride.
This switch can help decrease sodium intake while increasing potassium consumption.
Potassium is essential for heart health and can help lower blood pressure.
WHO Guidelines on Sodium and Potassium Intake
The WHO guidelines recommend reducing sodium intake to less than 2 grams per day, equivalent to about 5 grams of salt.
They advocate for the partial replacement of table salt with potassium-based alternatives.
However, these recommendations do not apply to specific groups, including women, children, and individuals with kidney issues, due to insufficient data on safety and efficacy.
Evidence Supporting K-Salt Usage
The WHO reviewed 26 randomised control trials involving nearly 35,000 participants.
The studies indicated that switching to K-salts could lower systolic blood pressure by an average of 4.76 mmHg and diastolic pressure by 2.43 mmHg.
Additionally, there was a 10% reduction in non-fatal strokes and a 23% decrease in cardiovascular deaths.
Despite these findings, the WHO did not strongly endorse the switch, as some participants still had high sodium intake, suggesting potassium alone might contribute to blood pressure reduction.
The Importance of the Guidelines for India
India faces burden of hypertension, with approximately 35.5% of the population affected.
Cardiovascular diseases accounted for a large percentage of deaths in the country.
The WHO guidelines may provide a pathway to address this health crisis by encouraging dietary changes that can reduce sodium levels.
Challenges in Implementing K-Salt Recommendations
Several challenges hinder the adoption of K-salts. Many consumers have developed a taste preference for high-sodium foods, leading to increased consumption of salty snacks and beverages. Sodium also enhances food shelf-life and moisture retention, making it a popular choice in packaged foods. Consequently, encouraging the switch to K-salts in the food industry may be difficult.
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