"Salt Substitutes: A Key to Lowering High Blood Pressure Risk"
A study suggests that using a salt substitute, such as potassium chloride, along with other flavorings like mushroom, seaweed, and lemon, can significantly lower the risk of developing high blood pressure. The research, conducted in elder care facilities in China, found that replacing salt with a substitute reduced the risk of high blood pressure over a two-year period. The findings are applicable to people in other countries, including the U.S., where excessive salt consumption is common. Lowering salt intake and increasing potassium through substitutes can have a positive impact on blood pressure and heart health, potentially reducing the risk of chronic diseases.
