Objective: Excessive sodium and inadequate potassium intakes are both associated with elevated blood pressure, a major risk factor for cardiovascular disease. In Australia, most sodium intake derives from processed, packaged and prepared foods. Potassium-enriched salt is an innovative solution to reduce sodium and increase potassium intake, lowering blood pressure and cardiovascular disease risk. Our study modelled the dietary impact of switching regular salt for potassium-enriched salt in Australian foods. Design and method: We used nationally representative data on dietary intakes and food composition to estimate sodium and potassium intakes of Australian adults (25+ years) pre- and post-implementation of switching regular salt for potassium-enriched salt (comprising 25% potassium chloride) in the food supply. Our primary scenario explored a switch in all processed, packaged and prepared foods. Secondary scenarios explored a switch in 1) bread and processed meat, and 2) packaged foods targeted by Australia's existing voluntary sodium reformulation targets. Estimated intakes were compared against World Health Organization (WHO) recommended intakes for sodium and potassium. Results: Preliminary results show that switching regular salt for potassium-enriched salt in all processed, packaged and prepared foods could lower mean adult sodium intake by 737 mg/day (21% reduction) and increase potassium intake by 783 mg/day (27% increase). The amount of sodium intake exceeding the WHO recommendation would reduce by 50% (move from 174% to 137%) while potassium intakes would meet WHO recommendation (move from 83% to 105%). Estimated sodium reduction and potassium increase appeared similar for males compared to females (sodium 21% reduction for both; potassium 28% vs 26% increase). A switch in just bread and processed meat could achieve a 5% sodium intake reduction and 7% potassium intake increase, and a switch in packaged foods targeted by Australia's existing sodium reformulation targets could achieve an 8% sodium reduction and 10% potassium intake increase. Conclusions: Switching regular salt to potassium-enriched salt in processed, packaged and prepared foods would substantially lower sodium intakes towards the WHO recommendation and raise potassium intakes towards adequate levels, which may lead to improved blood pressure and reduced risk of cardiovascular disease across the Australian population.
Kissock et al. (Fri,) studied this question.