The World Health Organization (WHO) has recommended replacing regular table salt with potassium-enriched, lower-sodium salt substitutes to address hypertension and cardiovascular disease. The George Institute for Global Health India supports this guidance, citing its potential to save lives, particularly in countries like India, where sodium intake is high and potassium consumption remains low.
A study by The George Institute for Global Health India, in collaboration with PGIMER Chandigarh, highlights the urgent need for dietary changes in India. The research found that excessive salt consumption significantly exceeds recommended levels, while potassium intake remains low. These dietary patterns contribute to hypertension, cardiovascular disease, and chronic kidney disease. The study forms part of a broader initiative to understand India’s dietary landscape and its impact on non-communicable diseases (NCDs).
Prof Vivekanand Jha, Executive Director, The George Institute for Global Health India, said, “To fight the growing problem of hypertension and heart and kidney disease in India, especially in rural areas, we need to make the low-sodium, potassium-enriched salts affordable and easily available. By working with policymakers and the food industry, and by educating people about their benefits with clear labelling and subsidies, we can encourage their use, save lives, and tackle India’s high salt intake for a healthier future.”
Prof. Jha also emphasised the need to generate evidence on the safety and efficacy of salt substitutes in special populations, such as those with kidney disease.
The Salt Substitute in India Study (SSiIS) examines the impact of reduced-sodium, added-potassium salt substitutes on blood pressure among rural Indian hypertensive patients. Baseline data from the study revealed excessive sodium intake, with average urinary salt excretion at 10.4 g/day—more than double the WHO’s recommended intake. The trial demonstrated that using salt substitutes is a practical and cost-effective intervention for managing hypertension in high-risk populations.
The study, led by Sudhir Raj Thout, Research Fellow at The George Institute for Global Health India, involved 502 hypertensive participants from rural India. Findings showed that participants using reduced-sodium, added-potassium salt substitutes for three months experienced significant reductions in systolic blood pressure (4.6 mmHg) and diastolic blood pressure (1.1 mmHg) compared to those consuming regular salt. Additionally, the substitutes improved urinary potassium levels and the sodium-to-potassium ratio, while participants reported regular use and found the taste acceptable.
Sudhir Raj Thout said, “The WHO’s recommendations and guidance on use of lower-sodium salt substitutes are particularly important for India in lowering the blood pressure and cardiovascular risk, given the current high prevalence of excess sodium intake. This recommendation on the use of lower sodium salt substitutes supports widespread use, as a healthy alternative to regular table salt that provides obvious benefits for blood pressure and heart health.”
Global and Indian studies support the effectiveness of potassium-enriched salts in reducing blood pressure without compromising taste. These substitutes provide a low-cost, accessible intervention for most populations, though individuals with advanced kidney disease should avoid them.
The George Institute for Global Health India continues to advocate for the adoption of potassium-enriched salts and collaborates with policymakers, healthcare providers, and the food industry to promote healthier dietary habits.