Abstract P143: Potential Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Introduction: High sodium intake increases the risk of developing cardiovascular disease, which is particularly concerning as globally sodium intake is too high. The food industry is engaged in the reformulation of products towards a reduced sodium chloride content, however this is challenging to do so while maintaining good preservation, texture and taste properties. To ensure that consumers repeatedly use lower salt products it is important that reformulation is done well. One leading method to achieve sodium reduction is partial replacement of sodium chloride by potassium chloride. Potassium chloride is a good salt replacer as it adds to the salty taste and independently has positive health benefits. However, if the replacement of sodium chloride by potassium chloride widens, it is important to understand the potential health and safety implications of this. Therefore, we evaluated in a population-based survey the current intake of sodium and potassium, the key contributing food groups to both minerals in the diet and the potential impact of different reformulation scenarios.
Methods: Intake data was obtained from the Dutch National Food Consumption Survey (2007-2010). Sodium and potassium intake were calculated with NEVO values. Reformulation scenarios were calculated where products were theoretically reformulated to: 1) attain a dietary intake of sodium of 2000mg/day, and 2) where removed sodium chloride was replaced by various potassium chloride levels, based on acceptable sensorial limits.
Results: Of the Dutch population 33% were compliant with the Daily Recommended Intakes for sodium (3,510mg/day). Main contributing food groups to sodium were: bread, processed meat and cheese, which accounted for 53% of intake. For potassium: milk products, beverages, potato/rice/pasta, and fresh meat, which accounted for 50% of intake. In the first reformulation scenario where all sodium chloride was replaced by potassium chloride, potassium intake compliance increased to 67%. The second scenario based on sensorial limits resulted in an increase incompliance of 5%. In all reformulations replacement of sodium by potassium did not exceed safety recommendations on added potassium.
Conclusions: Sodium intake in the Dutch population is above recommendations and potassium is below. Replacement of sodium chloride by potassium chloride, particularly in key contributing products, according to the current targets would result in better compliance to potassium recommendations (3,510mg/day), but would not exceed EFSA safety recommendations. Based on the intake data and reformulation scenarios, potassium chloride presents as a valuable, safe replacer for sodium chloride in processed foods with a high salt content.
Author Disclosures: L. van Buren: A. Employment; Significant; Unilever. M. Dotsch-Klerk: A. Employment; Significant; Unilever. R.S. Newson: A. Employment; Significant; Unilever.
- © 2016 by American Heart Association, Inc.