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8/10 --A Switch to Salt Substitute Could Slash Your Heart Risks
WEDNESDAY, Aug. 10, 2022 -- Swapping salt out for the salt substitute potassium chloride lowers blood pressure, and thereby the risk of heart attack, stroke and cardiovascular disease, a new analysis finds. " It ' s in processed and prepared foods...
Source: Drugs.com - Daily MedNews - August 8, 2022 Category: General Medicine Source Type: news

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

Salt substitution reduces the rate of cardiovascular events and death
Nature Reviews Cardiology, Published online: 13 September 2021; doi:10.1038/s41569-021-00615-3In the SSaSS trial, substituting regular table salt (100% sodium chloride) with an alternative containing 25% potassium chloride reduced the rate of stroke, major cardiovascular events and all-cause death.
Source: Nature Reviews Cardiology - September 13, 2021 Category: Cardiology Authors: Gregory B. Lim Source Type: research

The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam
ConclusionThis research shows that all three modelled salt substitution strategies would be good value for money relative to no intervention in Vietnam. The subsidised alternative would require the highest level of government investment; however the implementation costs will be exceeded by healthcare savings assuming a reasonable time horizon is considered.
Source: Archives of Public Health - March 11, 2021 Category: International Medicine & Public Health 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