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Nutrients 2016, 8(4), 235; doi:10.3390/nu8040235

Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique

1
Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
2
Unilever Germany, Knorrstrasse 1, Heilbronn D-74074, Germany
*
Author to whom correspondence should be addressed.
Received: 9 March 2016 / Revised: 5 April 2016 / Accepted: 15 April 2016 / Published: 21 April 2016
(This article belongs to the Special Issue Potassium and Human Health)
View Full-Text   |   Download PDF [1671 KB, uploaded 21 April 2016]   |  

Abstract

Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National Food Survey data to examine the dietary impact of reformulation (n = 2106). Product-specific sodium criteria, to enable a maximum daily sodium chloride intake of 5 grams/day, were applied to all foods consumed in the survey. The impact of replacing 20%, 50% and 100% of sodium chloride from each product with potassium chloride was modeled. At baseline median, potassium intake was 3334 mg/day. An increase in the median intake of potassium of 453 mg/day was seen when a 20% replacement was applied, 674 mg/day with a 50% replacement scenario and 733 mg/day with a 100% replacement scenario. Reformulation had the largest impact on: bread, processed fruit and vegetables, snacks and processed meat. Replacement of sodium chloride by potassium chloride, particularly in key contributing product groups, would result in better compliance to potassium intake guidelines (3510 mg/day). Moreover, it could be considered safe for the general adult population, as intake remains compliant with EFSA guidelines. Based on current modeling potassium chloride presents as a valuable, safe replacer for sodium chloride in food products. View Full-Text
Keywords: salt; sodium; sodium reduction; potassium; reformulation salt; sodium; sodium reduction; potassium; reformulation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

van Buren, L.; Dötsch-Klerk, M.; Seewi, G.; Newson, R.S. Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique. Nutrients 2016, 8, 235.

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