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Salt Substitute Cut Disease and Death Rates in Large Trial
A randomized trial recently reported in the New England Journal of Medicine focused on an important question for older adults with high blood pressure or a previous stroke: Can switching from regular salt to a 75% sodium chloride and 25% potassium chloride substitute help protect against stroke, major cardiovascular events, or death?
Source: JAMA - October 26, 2021 Category: General Medicine Source Type: research

Taste perception and diet in people of Chinese ancestry.
CONCLUSIONS: There was a salty-sour confusion among Singaporean Chinese unlike the bitter-sour confusion reported for Caucasians. Most sodium came from sauces and was added during food preparation. In programs to address sodium: potassium ratio excess among Chinese prone to hypertension and stroke, sour as well as salty taste may need to be considered. PMID: 29384339 [PubMed - in process]
Source: Asia Pacific Journal of Clinical Nutrition - February 2, 2018 Category: Nutrition Authors: Leong CS, Forde CG, Tey SL, Henry CJ Tags: Asia Pac J Clin Nutr Source Type: research

Benefit and risk assessment of increasing potassium intake by replacement of sodium chloride with potassium chloride in industrial food products in Norway.
In conclusion, the number of Norwegians facing increased risk is far greater than the number likely to benefit from this replacement of sodium with potassium in industrially produced food. PMID: 29175183 [PubMed - as supplied by publisher]
Source: Food and Chemical Toxicology - November 22, 2017 Category: Food Science Authors: Steffensen IL, Frølich W, Dahl KH, Iversen PO, Lyche JL, Lillegaard ITL, Alexander J Tags: Food Chem Toxicol Source Type: research