A recent study conducted by researchers from Bond University in Australia found that the consumption of salt substitutes, which contain lower amounts of sodium and increased levels of potassium compared to table salt, can lead to a reduction in the risk of cardiovascular events and all-cause death. The study analyzed data from 16 randomized controlled trials, with the majority of the trials being conducted in China and Taiwan. While the findings of the study are likely applicable to Asian populations, the researchers noted that the results may not be as relevant for Western populations due to differences in salt consumption patterns.
The study’s first author, Hannah Greenwood, highlighted the differences in salt consumption habits between Eastern and Western populations. In Asia, salt consumption is often more discretionary as it is primarily driven by added salt in food preparation at home. In contrast, in Western populations, salt consumption is often driven by processed, packaged, and restaurant foods. As a result, the findings of the study may not directly translate to Western populations, and further research is needed to determine the effectiveness of salt substitutes in these populations.
Jayne Morgan, a cardiologist, noted the high sodium content in processed foods in the Western diet, making it challenging for individuals to reduce their sodium intake. However, the study also found that the added potassium in salt substitutes may play a role in improving health outcomes by balancing the electrical system of the heart and regulating blood pressure. Achieving a healthy balance between potassium and sodium is crucial, as excessive potassium intake can lead to hyperkalemia.
The study’s senior investigator, Loai Albarqouni, emphasized the difficulty in quantifying the additional potassium intake from salt substitutes and its contribution to the observed health benefits. The study focused on table salt substitutes rather than soy sauce substitutes commonly used in Asia, as there are currently no commercially available soy sauce products with reduced sodium and added potassium. Albarqouni also acknowledged limitations in the generalizability of the study results due to variations in population demographics and methodological quality among the included studies.
While salt substitutes may offer a beneficial way to reduce sodium intake and lower the risk of cardiovascular events, Greenwood emphasized that they are not a standalone solution to preventing cardiovascular disease. A holistic approach that includes healthy diet choices, regular physical activity, and stress reduction techniques is essential for promoting cardiovascular health. Michelle Routhenstein, a dietitian, suggested alternatives to soy sauce for individuals looking to reduce their sodium intake, such as coconut aminos or homemade soy sauce using natural ingredients. Overall, the study highlights the potential benefits of salt substitutes in improving cardiovascular health but emphasizes the importance of considering multiple factors in maintaining heart health.
