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The Imbalance of Sodium and Potassium Intake: Implications for Dietetic Practice
Currently, ∼90% of Americans consume excess sodium and virtually everyone consumes inadequate potassium. Randomized control trials and epidemiologic studies have demonstrated that higher sodium intake and lower potassium intake are modifiable risk factors for elevated blood pressure and hypertension, in addition to excess body weight, nonadherence to a Dietary Approaches to Stop Hypertension (DASH) eating plan, lack of physical activity, and excess alcohol consumption. Nonmodifiable risk factors include age and family history. High blood pressure is a leading risk factor for heart disease and stroke, which are both leadi...
Source: Journal of the American Dietetic Association - April 17, 2014 Category: Nutrition Authors: Jessica Lee Levings, Janelle Peralez Gunn Tags: Topics of Professional Interest Source Type: research

Sodium and potassium urinary excretion and dietary intake: a cross-sectional analysis in adolescents.
CONCLUSIONS: Adolescents had a high-sodium and low-potassium diet, well above the WHO recommendations. Health promotion interventions are needed in order to decrease sodium and increase potassium intake. PMID: 27072344 [PubMed]
Source: Food and Nutrition Research - April 15, 2016 Category: Nutrition Authors: Gonçalves C, Abreu S, Padrão P, Pinho O, Graça P, Breda J, Santos R, Moreira P Tags: Food Nutr Res Source Type: research

Revised Reference Values for Potassium Intake
Conclusions: The consumption of potassium-rich foods should be generally increased. Supplemental intake beyond the estimated values has no health benefit and is therefore not recommended.Ann Nutr Metab 2017;71:118-124
Source: Annals of Nutrition and Metabolism - August 11, 2017 Category: Nutrition 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

Low dietary sodium potentially mediates COVID-19 prevention associated with whole food plant-based diets
This article presents evidence that low dietary sodium potentially mediates the association of plant-based diets with COVID-19 prevention. Processed meats and poultry injected with sodium chloride contribute considerable amounts of dietary sodium in the Western diet, and the avoidance or reduction of these and other processed foods in whole food plant-based diets could help lower overall dietary sodium intake. Moreover, high amounts of potassium in plant-based diets increase urinary sodium excretion, and preagricultural diets high in plant-based foods were estimated to contain much lower ratios of dietary sodium to potassi...
Source: The British Journal of Nutrition - August 1, 2022 Category: Nutrition Authors: Ronald B Brown Source Type: research