Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique.

摘要: Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, intake exceeds guidelines, this beneficial; however, its potential impact on potassium unknown. Therefore, modeling study was conducted using Dutch National Food Survey data to examine the dietary of (n = 2106). Product-specific criteria, enable maximum daily 5 grams/day, were applied all foods consumed survey. The replacing 20%, 50% and 100% from each product with modeled. At baseline median, 3334 mg/day. An increase median 453 mg/day seen when 20% replacement applied, 674 scenario 733 scenario. Reformulation had largest on: bread, processed fruit vegetables, snacks meat. Replacement by chloride, particularly key contributing groups, would result better compliance guidelines (3510 mg/day). Moreover, it could be considered safe general adult population, as remains compliant EFSA guidelines. Based current presents valuable, replacer