A new study from Bond University in Australia found that consuming salt substitutes instead of table salt can lead to a lower incidence of cardiovascular disease and a reduced risk of death from any cause for up to 10 years. The researchers tested a salt substitute that contained additional potassium, which may partially explain its health benefits. However, the study primarily analyzed data from studies conducted in China, making it unclear how applicable the findings are to Western populations due to differences in food preparation and consumption habits.
Despite the well-known association between excessive sodium intake and cardiovascular disease and mortality, many people continue to consume unhealthy amounts of salt in their foods. Salt substitutes are a strategy for reducing health risks while still satisfying the taste for salty foods. The study analyzed 16 randomized controlled trials, with the majority of them conducted in China and Taiwan. The trials reported incidences of major cardiovascular events, all-cause mortality, and hypertension after six months or more. The results were published in the Annals of Internal Medicine.
Hannah Greenwood, the study’s first author, pointed out that the data primarily came from Asian populations, raising questions about the generalizability to Western populations. In Asia, salt consumption tends to be discretionary, with sodium added primarily to homemade foods, while in the West, processed and packaged foods contain high levels of sodium. Jayne Morgan, a cardiologist not involved in the study, highlighted the prevalence of sodium in the Western diet, which contributes to various health issues like hypertension, diabetes, and cardiovascular disease.
The inclusion of potassium in the salt substitutes may also play a role in the observed health benefits. Potassium is essential for heart function and blood pressure regulation, but an imbalance with sodium can lead to health issues. While the study did not quantify the additional potassium intake, previous research suggested that increased potassium intake could reduce cardiovascular risk. The study focused on table salt substitutes rather than soy sauce substitutes, as there are currently no commercially available reduced-sodium soy sauce products with added potassium in Asia.
Despite the potential benefits of salt substitutes, the study authors emphasized that they are not a cure-all for cardiovascular disease. Other factors such as smoking, diet, exercise, and stress reduction techniques also play a crucial role in heart health. Michelle Routhenstein, a preventive cardiology dietitian, suggested alternatives to soy sauce for those seeking low-salt options. Overall, reducing sodium intake through salt substitutes can be a simple way to improve cardiovascular health, but it should be combined with a comprehensive approach that includes a balanced diet, regular exercise, and stress management.
