this post was submitted on 26 Feb 2024
146 points (97.4% liked)

science

14762 readers
373 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
 

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
[โ€“] [email protected] -4 points 8 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.

[โ€“] [email protected] 5 points 8 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.