Reducing Salt Intake While Simultaneously Increasing Potassium

 

 

Reducing Salt Intake While Simultaneously Increasing Potassium
Date: May. 1, 2013

According to new research presented by the British Medical Journal (BMJ), cutting down on salt while simultaneously increasing potassium intake has the potential to produce major health and cost-related benefits worldwide. When a surplus of sodium is ingested without an appropriate counterbalance of potassium, the excess sodium content pulls water into circulation increasing total blood volume, and consequently pressure exerted against major vascular structures. When this acute effect becomes chronic, we see the progression of major cardiovascular diseases with an increased risk for myocardial infarction or stroke due (in part) to vascular damage and hormonal changes. A great deal of current evidence demonstrates that reducing salt intake lowers blood pressure and reduces the risk for heart disease. As it relates to the potential benefits of increasing potassium intake less has been conclusively determined, although low potassium consumption has been linked to elevated blood pressure.

Due to current and previous investigations, the World Health Organization (WHO) has set a global objective to reduce dietary salt intake to 5-6 g (approximately one teaspoon) per person per day by the year 2025. The goal is to essentially reduce relative mean consumption among the adult population by 30%. The first study presented by the BMJ examined the effects of modest salt reduction on blood pressure, hormones, and blood lipids from 34 trials involving over 3,000 adults. It found a modest reduction in salt over the span of four or more weeks led to a significant reduction in blood pressure among individuals with both elevated and normal blood pressure values. These effects were demonstrated among various ethnic demographics. However, the researchers believe current recommendations "are not ideal" and say a further reduction to 3 g per day "should become the long term target for population salt intake." Similar results were found in a second analysis of 56 studies examining the relationship between blood pressure, blood lipids, catecholamine levels and/or renal function. The analysis showed that reduced salt intake lowers blood pressure and has no adverse effect on blood lipids, hormone levels or kidney function. Moderate quality evidence demonstrated the same positive effects among children. Lower sodium intake was also associated with a reduced risk of stroke and fatal coronary heart disease in adults. The authors concluded, "The totality of evidence suggests that reducing sodium intake should be part of public health efforts to reduce blood pressure and cardiovascular diseases, and will likely benefit most individuals.” A third study analyzed data on potassium intake and measures of health from 33 trials involving over 128,000 healthy participants. The results showed that increased potassium intake in itself reduces blood pressure among adults with no adverse effects on blood lipids, hormone levels or kidney functions. Higher potassium intake was linked to a 24% lower risk of stroke among adults and may also have a beneficial effect on blood pressure in children, but more data is needed for this population. As mentioned initially, the research team suggested that there could be notable synergistic benefits if the potassium increase was combined with a simultaneous reduction in salt intake.

Source:  Health Fitness News

Obesity: Four-Step Approach

Panel says food industry norms, Americans’ habits must change

 

With the release of the 2010 Dietary Guidelines for Americans, Nanci Hellmich of USA Today and many RD blogger Colleagues report that obesity is “the single greatest threat to public health in this century,” which an expert panel also declared in the report Tuesday that urges Americans to slash calories and increase their physical activity. Yet, I feel compelled to add that as far back as I can remember, at least 30 years, but who’s counting, we’ve been stating this!  Habits and behaviors must change; please listen to us Dietitians’.

An advisory committee for the 2010 Dietary Guidelines for Americans calls on people to cut back on added sugars and solid fats (butter, marbled meats) and to follow a more nutrient-rich, plant-based diet.

The report is based upon the latest scientific evidence and was prepared by a 13-member panel of national nutrition and health experts.  The public has 30 days to comment at www.dietary guidelines.gov.

The final 2010 guidelines will be released later this year by the U.S. Department of Agriculture and Department of Health and Human Services.  About two-thirds of adults and one-third of children in the United States are overweight or obese.  The advisory committee highlighted 4 major steps:

• Reduce excess weight and obesity by cutting calories intake and increasing physical activity.
• Shift to a more plant-based diet that emphasizes vegetables, dry beans and peas, fruits, while grains, nuts and seeds.  Increase intake of seafood and fat-free and low-fat milk and milk products, and consume only moderate amounts of lean meats, poultry and eggs.
• Significantly reduce intake of foods containing added sugars and solid fats, which contribute about 35% of the calories in the American diet.  Cut sodium intake to 1,500 milligrams a day and lower intake of refined grains.
• Meet the 2008 Physical Activity Guidelines for Americans.  Those recommend that adults get at least 21/2 hours of moderate-intensity physical activity each week, such as brisk walking, or 11/4 hours of a vigorous activity, such as jogging or swimming laps, or a combination.  Children and teens should do an hour or more of moderate to vigorous physical activity each day.

This report also calls for changing the environment in the following manner:

• Improve nutrition literacy and cooking skills, and motivate people to prepare healthy foods at home.
• Improve the availability of affordable fresh produce through greater access to grocery stores, produce trucks and farmers’ markets
• Encourage restaurants and the food industry to offer health-promoting foods and smaller portions

To Your Good Health,

Thank you for reading

Anthony