Potassium intake may be key to better blood pressure management

A scientific review published in The American Journal of Clinical Nutrition suggests that public health strategies for managing hypertension should place greater emphasis on increasing potassium intake alongside sodium reduction.

While traditional guidelines have focused on cutting salt to prevent high blood pressure, researchers argue this approach may be incomplete. Potassium, found naturally in fruits, vegetables, beans, lentils, and dairy, plays a critical role in blood pressure regulation by assisting the kidneys in removing sodium and influencing blood vessel function.

The review, authored by Naomi Fukagawa of the University of Vermont and various colleagues, notes that sodium and potassium are interrelated. Low potassium levels can exacerbate the blood-pressure-raising effects of a high-sodium diet. This is particularly relevant given that hypertension affects more than 1.28 billion adults globally and serves as a major risk factor for heart attacks and strokes.