Increasing 'good' salt could improve heart health

摘要

Ralsing the levels of potassium salts in foods could reduce heart disease risk by up to 11%, according to new research. The research letter, published in Archives of Internal Medicine, suggests that by increasing potassium intake, populations could see a reduction of up to 5% in people with high blood pressure. Potassium chloride is seen as a potential candidate for salt replacement because it tastes as 'salty' as sodium chloride, and is not connected to its associated health problems.