You have decided to reduce the amount of sodium in your diet, or you've been advised by your health care provider to do so. Reducing sodium is not always an easy -- or flavorful -- task. You have used or plan to use a salt substitute to make the transition easier on your palate. What you may not know is that many salt substitutes contain potassium chloride, a substance that may be no better for your health than sodium.
Your body requires the mineral potassium for many of its functions, one of which is the beating of your heart. Potassium aids your body to maintain the appropriate water balance. The traditional Western diet with its fast and prepackaged foods may leave many people needing more potassium in their diets. Potassium chloride salt substitutes may fill this requirement, but because certain medical conditions and the use of some prescription medications may be affected by the potassium chloride, you should consult your health care provider before using.
Types
There are two types of salt substitutes that contain potassium chloride: lite or low sodium salt and sodium free salt. Low or lite sodium salt is a mixture of both sodium and potassium in an approximate 50/50 ratio. Sodium free salt has potassium chloride as its main ingredient and contains no sodium. Because potassium has a tendency to leave a bitter aftertaste, some manufacturers add L-lysine to counteract the aftertaste.
Medical Concerns
Medical conditions such as kidney problems, diabetes, heart or liver problems and difficulties with blocked urinary flow may cause the use of potassium chloride salt substitutes to dangerously raise the potassium level in your body. If you take a diuretic, an ACE inhibitor or angiotensin-receptor blocker, you may also be at risk for dangerous levels of potassium from these salt substitutes explains the Harvard School of Public Health. Consult your health care provider before using a potassium chloride salt substitute.
Considerations
The use of potassium chloride salt substitutes may provide some protection against conditions related to low potassium levels such as stroke, high blood pressure, heart rhythm abnormalities and kidney problems. This is because the average American diet does not include many of potassium's natural sources such as dried beans, fresh or frozen fruits and vegetables, meat and dairy products.
Colorado State University Extension reports a diet that reduces sodium and moderately increases potassium may benefit those at a risk for hypertension. Following a diet that includes a variety of foods and reduces or eliminates processed foods will go a long way to both reduce sodium and increase potassium. The use of potassium chloride salt substitutes may also be useful in this area, as long as you have no contraindicating medical concerns.
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