For decades, public health guidelines have established limiting sodium as the foundation for controlling high blood pressure. However, a new study published in the American Journal of Clinical Nutrition makes the case for an incomplete approach. The authors make a two-pronged recommendation: lower sodium and increased potassium.
Hypertension is the leading cause of cardiovascular disease, affecting greater than 1.28 billion adults worldwide. Sodium reduction is well-recognized; however, potassium consumption, which should increase, remains neglected, and most populations consume far less than ideal.
“It is time to view dietary interventions holistically because food components interact and physiology is integrative across systems,” said Naomi Fukagawa, M.D., Ph.D., professor emerita at the University of Vermont and first author of the report.
Excess sodium raises blood pressure. Potassium acts in balance with sodium, helping to relax the walls of blood vessels and promoting excretion through urination.
Sodium reduction and potassium enhancement offer superior blood pressure control over either strategy alone.
“Growing evidence shows that increasing dietary potassium as well as reducing sodium intake work together to manage hypertension better,” Fukagawa explained.
Potassium-rich foods include: Fruits (bananas, oranges, apricots), Vegetables (spinach, sweet potatoes, beans), Legumes, and Dairy products.
Food manufacturers face challenges in balancing sodium and potassium, since too much potassium salt can create a metallic taste.
The report calls for broadening public health recommendations: Sodium reduction remains foundational; equal emphasis should be placed on increasing potassium intake, and policies and food industry practices should reflect this dual approach.
