Study: Rates of potassium-based sodium substitutes higher in food with ‘reduced sodium’
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Key takeaways:
- Potassium-based sodium substitutes were found in product categories “without a sodium content claim.”
- Some food products were linked with higher potassium and sodium concentrations.
Rates of potassium-based sodium substitutes were higher in products with a “reduced sodium” claim compared with other sodium content claim categories, according to published data.
“At a population level, it is projected that reductions in sodium intake could reduce the incidence of kidney disease, hypertension and cardiovascular disease,” Kelly Picard, PhD RD, of the University of Alberta, and colleagues wrote. “ ... Improving the sodium-to-potassium ratio by lowering sodium and increasing potassium intake may be more effective than sodium reduction alone at reducing blood pressure and hypertension.”
Researchers conducted a cross-sectional analysis using July 2018 data from the U.S. Department of Agriculture Branded Food Products Database to evaluate the presence of potassium-based sodium substitutes by sodium content claim. Products were split into different sodium content claim categories to measure the concentrations of potassium and sodium.
Results found potassium-based sodium substitutes in product categories “without a sodium content claim” (2.4%), “lightly salted” (0.5%) and “unsalted” claims (0.6%) and were lower vs. products in the “sodium free” (9.5%), “low sodium” (10.3%) and “reduced sodium” claim categories (23.3%).
Of products with serving sizes with more than 30 g with potassium-based sodium substitutes, there was a 357 mg per serving higher median sodium concentration and a 160 mg per serving higher median potassium concentration compared with similar-sized products without potassium-based sodium substitutes.
Picard and colleagues found products in the “reduced sodium” claim category had a higher prevalence of potassium-based sodium substitutes and were associated with higher potassium and sodium concentrations in foods.
“The ingredient list of foods with a reduced sodium content claim should be reviewed for potassium chloride or potassium lactate for adults requiring potassium and sodium restricted diets,” the researchers wrote. “Recommending foods that are naturally low in sodium, as opposed to foods that have undergone sodium reformulation will help lower both sodium and potassium intake.”
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