Study points to blood pressure benefits from swapping regular salt for potassium-based alternatives

Using a potassium-based substitute for part of the regular salt in a diet may help lower blood pressure, but a large U.S. survey indicates that only a small share of adults actually do so. Researchers say that could mean an overlooked chance to support heart health.

The team analyzed national survey data from more than 37,000 adults collected over a multi-year period, looking at self-reported use of salt substitutes among people with and without high blood pressure.

The results were presented at the American Heart Association’s Hypertension Scientific Sessions. They are conference findings, not a completed peer-reviewed journal study.

Use of salt substitutes remained rare overall, with fewer than 6% of U.S. adults reporting that they used them. Adoption was highest at 5.4% and later dropped to 2.5%.

Even among adults with hypertension, the numbers stayed low. People whose blood pressure was hard to control with medication also seldom reported using these products.

Table salt contains sodium, which can raise blood pressure when eaten in excess. Potassium-enriched substitutes replace some of that sodium with potassium, which may help offset sodium’s effect.

That makes these products attractive because they offer a simple swap rather than a major change in eating habits. Even so, they do not reduce the sodium already found in many processed foods or restaurant meals.

The survey also found low use among adults who might be eligible to try salt substitution. Researchers said that points to possible awareness gaps and practical barriers that need further study.

There is an important caution: potassium-based salt substitutes may not be appropriate for people with kidney disease or for those taking medications that raise potassium levels, since too much potassium can interfere with heart rhythm.

The survey could not fully separate different types of salt substitutes, and it relied on participants’ self-reports. It also did not test whether using a substitute directly led to fewer heart attacks or strokes.

So the study describes a pattern of use rather than proving a direct health effect from wider adoption. Other research supports lowering sodium intake, but this project focused on uptake.

Researchers want to know whether taste, price, availability or limited information is driving the low use. Answers to those questions could help public health efforts while avoiding risks for people who should not use potassium-based products.

The main takeaway is simple: a potentially useful way to cut sodium intake is still not widely used. Expanding access would require both clear guidance and attention to individual medical risks.

Source: UT Southwestern Medical Center.