Salt Substitutes Cut Stroke Recurrence and Death Risk by Up to 14%, Study Finds
Salt substitutes effectively reduce stroke recurrence and mortality by replacing some sodium chloride with potassium chloride, according to a February 2024 JAMA Cardiology study.
Woman seasoning food in kitchen van
Key findings from the study of 15,000+ participants show:
- 12% reduction in mortality
- 14% reduction in recurrent stroke risk
- Particularly effective against hemorrhagic strokes
- Safe and cost-effective intervention
The study used salt substitutes containing:
- 75% sodium chloride
- 25% potassium chloride
Why Salt Substitutes Work:
- Sodium pulls water into cells
- Higher sodium intake leads to increased blood volume
- More blood volume in vessels increases blood pressure
- Potassium doesn't have this effect, making it a better alternative
Stroke Statistics in the US:
- Someone has a stroke every 40 seconds
- 795,000+ strokes occur annually
- 185,000 (1 in 4) are recurrent strokes
- Every 3 minutes and 11 seconds, someone dies from stroke
WHO Guidelines recommend:
- Reducing sodium intake to less than 2g daily
- Using lower-sodium salt substitutes with potassium
- Consulting healthcare providers for those with kidney problems, pregnant women, and young children
Important Considerations:
- Salt substitutes are widely available in grocery stores
- They're particularly beneficial for elderly patients with cardiovascular disease, stroke, or hypertension
- People with kidney disease should consult doctors before using potassium-containing substitutes
- High blood pressure is the #1 modifiable risk factor for stroke
This simple dietary intervention offers significant health benefits, especially for populations relying on home cooking with salt. The evidence supports its use as part of a comprehensive stroke prevention strategy.
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