Next Article in Journal
Vitamin D and Autism Spectrum Disorder: A Literature Review
Next Article in Special Issue
Potassium Intake, Bioavailability, Hypertension, and Glucose Control
Previous Article in Journal
Effect of a School-Based Intervention on Nutritional Knowledge and Habits of Low-Socioeconomic School Children in Israel: A Cluster-Randomized Controlled Trial
Previous Article in Special Issue
Potassium and Obesity/Metabolic Syndrome: A Systematic Review and Meta-Analysis of the Epidemiological Evidence

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

Unilever R&D Vlaardingen, Olivier van Noortlaan 120, Vlaardingen 3133 AT, The Netherlands
Unilever Germany, Knorrstrasse 1, Heilbronn D-74074, Germany
Author to whom correspondence should be addressed.
Nutrients 2016, 8(4), 235;
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)
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
Show Figures

Figure 1

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.

AMA Style

Van Buren L, Dötsch-Klerk M, Seewi G, Newson RS. Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique. Nutrients. 2016; 8(4):235.

Chicago/Turabian Style

Van Buren, Leo; Dötsch-Klerk, Mariska; Seewi, Gila; Newson, Rachel S. 2016. "Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique" Nutrients 8, no. 4: 235.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop