Imperial College London

Landmark study reports life-saving potential of salt substitutes

by

Close up of a bowl of salt

A landmark study shows simple salt swap could prevent millions of deaths each year.

Replacing table salt with a reduced-sodium, added-potassium ‘salt substitute’ could prevent millions of deaths every year, according to findings from a landmark dietary intervention study.

High sodium intake and low levels of potassium intake are widespread, and both are linked to high blood pressure and greater risks of stroke, heart disease and premature death.

Using a salt substitute – where part of the sodium chloride is replaced with potassium chloride – addresses both problems at once. Salt substitutes are known to lower blood pressure but their effects on heart disease, stroke, and death were unclear, until now.

Professor Paul Elliott, Chair in Epidemiology and Public Health Medicine at Imperial College London and Senior Author of the paper said: “The link between too much salt in your diet and raised blood pressure is well established, and we know that high blood pressure increases the risk of cardiovascular disease. What we didn’t know, before this study, was the measurable health impacts on cardiovascular disease events such as strokes and heart disease of switching out traditional table salt for a reduced-sodium, added-potassium alternative.”

"Our work shows that using a reduced-sodium, added-potassium salt substitute for cooking and seasoning food can have a quantifiable impact on health, and may help to reduce the risk of cardiovascular disease events and premature deaths.”

Presented at the European Society of Cardiology Congress on August 29, and simultaneously published in the New England Journal of Medicine, the results also showed that there were no harmful effects from the salt substitute.

Lead investigator, Professor Bruce Neal of The George Institute for Global Health, and Professor of Clinical Epidemiology at Imperial, said: “As well as showing clear benefits for important health outcomes, our study also allays concerns about possible risks. We saw no indication of any harm from the added potassium in the salt substitute. Certainly, patients with serious kidney disease should not use salt substitutes, but they need to keep away from regular salt as well,” added Professor Neal.

Salt Substitute and Stroke Study

The Salt Substitute and Stroke Study enrolled 21,000 adults with either a history of stroke or poorly controlled blood pressure from 600 villages in rural areas of five provinces in China - Hebei, Liaoning, Ningxia, Shanxi and Shaanxi between April 2014 and January 2015.

Participants in intervention villages were provided with enough salt substitute to cover all household cooking and food preservation requirements – about 20g per person per day – free-of-charge. Those in the other villages continued using regular salt.

During an average follow up of almost five years, more than 3,000 people had a stroke. For those using the salt substitute, researchers found that stroke risk was reduced by 14 percent, total cardiovascular events (strokes and heart attacks combined) by 13 percent, and premature death by 12 percent.

Cost effective

Professor Neal said that because salt substitutes are relatively cheap (about US$1.62 per kilo versus US$1.08 per kilo for regular salt in China) they are likely to be very cost effective too: "Last year, a modelling study done for China suggested that about 400,000 premature deaths might be prevented each year by national uptake of salt substitute.  Our results now confirm this. If salt was switched for salt substitute worldwide, there would be several million premature deaths prevented every year."

As a result of the study, George Institute researchers are calling for the following actions:

  • Salt manufacturers and retailers worldwide should switch to producing and marketing salt substitute at scale
  • Governments worldwide should design polices to promote salt substitute and discourage regular salt use
  • Consumers worldwide should cook, season and preserve foods with salt substitute not regular salt.

Professor Neal added: “This is quite simply the single most worthwhile piece of research I’ve ever been involved with. Switching table salt to salt substitute is a highly feasible and low-cost opportunity to have a massive global health benefit.”
     

Reporter

Jack Stewart

Jack Stewart
School of Public Health

Click to expand or contract

Contact details

Tel: +44 (0)20 7594 2664
Email: jack.stewart@imperial.ac.uk

Show all stories by this author

Tags:

School-of-Public-Health, Public-health
See more tags