Good Salt Reduces Blood Pressure

WAGENINGEN, The NetherlandsIncreasing the amount of  good" potassium salts in a diet may significantly improve blood pressure and increase cardiovascular health, according to a new study from researchers at Wageningen University.

The findings, published in the Sept. 13, 2010, issue of Archives of Internal Medicine suggest the favorable effect brought about by potassium is estimated to be comparable with the blood pressure reduction achievable by halving the intake of bad" sodium salts (mostly from table salt). In Western countries only 20% to 30% of the population has optimal blood pressure. Data revealed the average potassium intake in 21 countries including the United States, China, New Zealand, Germany and the Netherlands varies between 1.7 and 3.7 g a day, considerably lower than the 4.7 g a day recommended based on the positive health effects observed at this level of intake. A hypothetical increase in the potassium intake to the recommended level would reduce the systolic blood pressure in the populations of these countries by between 1.7 and 3.2 mm Hg. This corresponds with the reduction that would occur if Western consumers consumed 4 g of salt less per day. The intakes of potassium and sodium are therefore important in preventing high blood pressure.

The researchers noted an effective way to increase potassium intake is to follow the guidelines for healthy nutrition more closely, including a higher consumption of vegetables and fruit. The use of mineral salts in processed foods also would contribute to an improved intake of both sodium and potassium.