In summary, though the addition of potassium may reduce the blood pressure and ameliorate the hypertensive effect of a high sodium intake, the potential hazards and considerable cost of large amounts of potassium supplements make this practice unacceptable under most circumstances. A much more sensible approach is to reduce the intake of high sodium, low potassium processed foods and increase the intake of low sodium, high potassium natural foods. In addition, KCL should be substituted either completely or partially for NaCl in cooking and at the table.
|Original language||English (US)|
|Number of pages||3|
|Issue number||SUPPL. 3|
|State||Published - Dec 1 1985|
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