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This week, the World Health Organization (WHO) issued new guidelines urging people to replace regular salt with healthier, lower-sodium alternatives. But why is this switch important, and what exactly does it entail?
A New Approach to an Ongoing Health Concern
For decades, experts have recommended reducing salt intake. The reason is clear: excessive salt consumption has long been associated with numerous health risks, including high blood pressure, heart disease, stroke, and kidney disease. In fact, one in three Australian adults suffers from high blood pressure, and globally, excessive salt intake contributes to 1.9 million deaths annually.
While the WHO has long advised limiting sodium intake to no more than 2g per day, the average person consumes more than double that amount—around 4.3g daily. In 2013, WHO member states agreed to reduce sodium intake by 30% by 2025. However, due to challenges in changing eating habits and food preparation, it is expected that most countries, including Australia, will miss this target. As a result, the WHO has revised the deadline to 2030.
The Promise of Potassium-Enriched Salt
To tackle this issue, the WHO is now recommending potassium-enriched salt as an alternative to regular sodium chloride. Potassium-enriched salt is made by replacing part of the sodium with potassium chloride. Potassium is an essential mineral that helps regulate body functions and has a key role in lowering blood pressure. While many people consume excessive amounts of sodium, most don’t get enough potassium.
Incorporating more potassium into the diet—either through foods like fruits and vegetables or by using potassium-enriched salt—can help mitigate high blood pressure, reducing the risk of cardiovascular diseases. Studies have shown that switching to potassium-enriched salt reduces the risk of heart disease, stroke, and premature death. For example, trials in China and India have suggested that widespread use of potassium-enriched salt could save hundreds of thousands of lives annually.
The appeal of potassium-enriched salt is that it can be used in place of regular salt, with little to no difference in taste or cooking results. This makes it an easy swap for most households, and studies show that more than 90% of people continue using the product after five years.
Overcoming Barriers
Although the health benefits of potassium-enriched salt are significant, there are challenges to its widespread adoption. First, people with kidney disease must avoid potassium, meaning potassium-enriched salt may not be suitable for everyone. Clear labeling and warnings are therefore necessary.
Additionally, producing potassium-enriched salt is more expensive than regular salt, making it a premium product in many markets. In fact, a 2021 review found that low-sodium salts were available in only 47 countries, most of which were high-income nations. To make potassium-enriched salt accessible and affordable, a broader supply chain for food-grade potassium chloride must be established.
In Australia, approximately 80% of the salt consumed comes from processed foods. While the WHO’s new guidelines encourage individuals to switch to potassium-enriched salt, they do not focus as heavily on salt reduction in processed foods. Collaborative efforts with the food industry will be crucial to ensuring that this advice leads to meaningful change.
Conclusion
The WHO’s recommendation to switch to potassium-enriched salt offers a promising solution to the global health challenges associated with excessive salt consumption. If widely adopted, it could prevent millions of deaths from heart disease and stroke every year. However, making this shift will require tackling affordability, accessibility, and the inclusion of potassium-enriched salt in the food manufacturing process.
Disclaimer: The information in this article is intended for general informational purposes and should not be construed as medical advice. For personalized health recommendations, please consult with a healthcare professional.
