science

14867 readers

85 users here now

A community to post scientific articles, news, and civil discussion.

rule #1: be kind

<--- rules currently under construction, see current pinned post.

2024-11-11

founded 1 year ago

MODERATORS

[email protected]

146

Cutting Salt, Not Flavor: Salt Substitutes Prove Effective in New Study (scitechdaily.com)

submitted 9 months ago by [email protected] to c/[email protected]

40 comments fedilink hide all child comments

This study sought to assess the effects of a salt substitute (62.5% NaCl, 25% KCl, and 12.5% flavorings) on incidence of hypertension and hypotension among older adults with normal blood pressure.

https://www.sciencedirect.com/science/article/abs/pii/S0735109723082633?via%3Dihub

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 5 points 9 months ago (1 children)

The foods wouldn't be saltier. Potassium chloride tastes similar to sodium chloride. It even seems saltier. Odds are you wouldn't notice the difference using their substitute over straight salt.

[–] [email protected] -4 points 9 months ago (1 children)

Fair enough, I'm still highly skeptical of this study. I haven't read the full paper, but if they're replacing salt weight for weight I don't think it's much good replacing it with 2/3 NaCl.

Really, we need to ween people off added salt altogether. We don't need any extra salt, food has enough of it already, and having it in processed food is more about marketing and exploiting addiction than anything else.

[–] [email protected] 5 points 9 months ago

That's fair. I also don't know the extent of their use of the substitute, whether it was a total replacement or just basic at-home cooking, or even a replacement for added salt.

Depending on the proportion replaced, 1/3 could be a pretty big change. But I agree that it would be more effective to reduce it at the source.