A small salt switch could prevent millions of deaths linked to high blood pressure

Using a salt substitute with more potassium in place of regular salt could avert nearly three million deaths worldwide each year, according to a modeling study. The researchers say the change could also lessen the toll of heart disease, stroke and chronic kidney disease in many countries.

The idea tackles two dietary issues at once: excess sodium and insufficient potassium. Both can raise blood pressure, which is a major risk factor for harm to the heart, blood vessels and kidneys.

Because the substitute can be used in everyday foods, it may be a practical way to prevent disease. Even so, the estimated gains depend on broad use and do not mean the product is appropriate for everyone without medical guidance.

Researchers at The George Institute for Global Health examined potential effects across 193 countries. Published in Nature Health, the study modeled several switching scenarios instead of tracking an actual worldwide shift in salt use.

Potassium-enriched salt swaps part of the sodium chloride in standard salt for potassium chloride. The team looked at changes in salt used at home, in processed and restaurant foods, or in both settings, along with more focused options for people with hypertension.

The widest scenario was projected to lead to 2.96 million fewer deaths and 10.17 million fewer new cases of cardiovascular disease and chronic kidney disease each year. These figures are estimates based on evidence and assumptions, so they should be seen as possible population-level benefits rather than certain outcomes.

The value of prevention is also underscored by research showing how high blood pressure can damage the heart and kidneys.

Replacing household salt alone was estimated to prevent about 1.85 million deaths annually. Switching only the salt used in processed and restaurant foods was projected to avert about 1.56 million deaths, highlighting the role food production could play in the overall impact.

Those separate benefits cannot simply be added together, because the effects overlap. The combined estimate already reflects a broader change in exposure across the food supply.

Any rollout would also have to match local eating patterns. In countries where most sodium comes from packaged food and restaurant meals, changing only the salt used at home would leave much of the intake unchanged.

The main clinical concern is potassium safety, especially for people with advanced kidney disease or those taking medicines that can significantly raise blood potassium. These patients should consult healthcare professionals before using potassium-enriched substitutes, even if population-wide projections look promising.

The World Health Organization issued guidance on lower-sodium salt substitutes in 2025 as part of efforts to cut sodium intake. Labeling, public education and clinical oversight would need to accompany any wider policy shift.

The study offers governments and food manufacturers a clearer picture of what a coordinated switch could achieve. Turning that promise into better health would require suitable products, dependable supplies and protections for people who cannot safely handle extra potassium.

If you are interested in this topic, please read articles about Potassium may be key to lowering blood pressure, study finds, and Benefits of a low-sodium diet for people with high blood pressure.

For more information, please see articles about The DASH diet is a simple way to lower high blood pressure, and Fruits and vegetables can lower blood pressure and protect heart and kidneys.