NEW YORK, Feb 13: A recent study published in the Journal of the American College of Cardiology suggests that salt substitutes could lower the risk of high blood pressure without increasing the risk of low blood pressure.

Lead author Dr. Yangfeng Wu, Executive Director of the Peking University Clinical Research Institute in China, emphasized the importance of dietary choices on heart health, particularly the excessive consumption of salt through processed foods.

The study, known as the DECIDE-Salt clinical trial, analyzed data from over 600 participants aged 55 and older. Among them, 313 participants switched from regular salt to a salt substitute, while the remaining 298 continued using regular salt.

Initially, all participants had blood pressure levels below 140/90 mmHg. After two years, researchers found that the incidence of hypertension was significantly lower in the salt substitute group compared to the control group. Specifically, those using salt substitutes were 40% less likely to develop hypertension during the study period.

Importantly, the study also confirmed that hypotension, or low blood pressure, was not more prevalent among those using salt substitutes.

Dr. Wu hailed these findings as a breakthrough in blood pressure management, offering a practical approach to minimize cardiovascular risks while still enjoying flavorful meals.

In a separate editorial published in the same journal, Dr. Rik H.G. Olde Engberink, a specialist with Amsterdam University Medical Center, supported the use of salt substitutes as an effective strategy to lower blood pressure. He noted the challenges associated with convincing individuals to reduce their salt intake, making salt substitutes a more feasible option for many.

The study underscores the potential of salt substitutes as a population-wide approach to preventing and managing hypertension and cardiovascular disease.