The negative health effects linked to salt, such as the increased likelihood of high blood pressure or strokes, are often, research suggests, largely down to the presence of sodium.
Many of the new range of salt reducers, aiming to provide consumers with the taste of salt without its drawbacks, are actually low-sodium alternatives.
One of the most common replacers for sodium is potassium. Potassium chloride, according to The George Institute for Global Health’s Claudia Selin Batz, has a similar taste to sodium chloride and is thus a way of replacing it without drastically changing the consumer experience.
However, potassium is not without its downsides, and has certain negative health affects of its own.
How does potassium compare to sodium?
Potassium chloride is usually seen as significantly better than sodium chloride. This is particularly clear when it comes to blood pressure, according to Dr Pauline Swift, chair of Blood Pressure UK.
“High potassium salt is considered better than high sodium salt for health because potassium chloride, the primary component in potassium salts, can help lower blood pressure,” Swift explains.
“Excess sodium intake is linked to high blood pressure (hypertension), cardiovascular and kidney disease, and stroke, while potassium has the opposite effect, promoting heart health by helping balance fluid levels and reducing strain on blood vessels.”
What are the negative health affects of potassium salt?
Nevertheless, potassium chloride is not a silver bullet and is linked to negative health affects of its own.
For those with certain medical conditions, Swift explains, potassium can increase their risk. For example, those experiencing kidney disease are put at greater risk of developing hyperkalemia (an excess of potassium in the blood) when consuming potassium salts, as an impaired kidney function can make it more difficult to regulate potassium levels. This can lead potentially to heart arrhythmias and other complications.
Furthermore, it can increase risk for people taking certain medications. “People taking potassium-sparing diuretics such as amiloride or spironolactone, ACE inhibitors, angiotensin receptor blocker, or other medications that increase potassium levels may need to avoid high potassium salts,” Swift points out.
Lastly, potassium can put people with certain heart conditions at greater risk, since it can exacerbate certain heart rhythm disorders.
However, “for the general population with healthy kidneys . . . high potassium salts are generally safe,” Swift stresses.
Is awareness of these issues growing?
The health issues which stem from potassium salt, a spokesperson for the start-up Tek Salt pointed out at the recent Food Ingredients Europe event in Frankfurt, has led to supermarkets in Europe marking out high potassium salt as unhealthy.
This is a trend Swift has seen as well. “Concerns about high potassium salt have been gaining attention, particularly among retailers catering to populations with higher rates of kidney disease or cardiovascular issues,” she says.
“Some supermarkets include warnings on products containing potassium chloride, urging those with medical conditions to consult their doctor before consumption. This is not yet uniform across the industry, but awareness is growing as potassium salts are increasingly used as a sodium reduction strategy.”
Does potassium have a bitter taste?
Potassium can also come with a bitter, or metallic, taste, which has the potential to override its benefits as a salt replacer.
There are a number of ways of mitigating this, however. For example, blending it with traditional sodium chloride can mask the slightly bitter taste, Swift explains, whilst still reducing the sodium content.
Furthermore, adding masking agents, such as flavour enhancers, or natural bitter blockers like amino acids or sweeteners, can work to improve the taste of such products.
Lastly, she suggests, reformulating recipes containing potassium salt in order to ensure other ingredients cover over the bitter taste.
