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Dietary Potassium and Human Health

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Metabolism".

Deadline for manuscript submissions: closed (31 March 2020) | Viewed by 24430

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Special Issue Editor

Dr. Rachael McLean

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Guest Editor

Department of Preventive and Social Medicine, University of Otago, Dunedin 9054, New Zealand
Interests: diet; cardiovascular disease; dietary sodium and potassium; epidemiology; population health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dietary potassium is associated with positive health outcomes, including lowered blood pressure and decreased risk of cardiovascular disease (particularly stroke and myocardial infarction). Despite remarkably consistent dietary recommendations around the world, many populations consume less potassium than is recommended. Fruit and vegetables are important sources of dietary potassium and have other health benefits including dietary fiber. Research to inform the measurement of dietary potassium intake in individuals and populations, and interventions to increase potassium and fruit and vegetable intake is needed, as is further research on the relationship between potassium and sodium intakes and a variety of health and disease-related outcomes. This Special Issue on “Dietary Potassium and Human Health” aims to further our understanding of this important issue, and welcomes a range of submissions from the mechanistic to those focusing on population-level interventions.

Dr. Rachael McLean
Guest Editor

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Keywords

Potassium
Salt
Sodium
Blood pressure
Cardiovascular disease
Nutrition
Prevention
Population
Dietary assessment

Published Papers (6 papers)

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Research

17 pages, 851 KiB

Open AccessArticle

The Effects of Two Intervention Strategies to Reduce the Intake of Salt and the Sodium-To-Potassium Ratio on Cardiovascular Risk Factors. A 4-Month Randomised Controlled Study among Healthy Families

by Ulla Toft, Nanna Louise Riis, Anne Dahl Lassen, Ellen Trolle, Anne Helms Andreasen, Amalie Kruse Sigersted Frederiksen, Niklas Rye Joergensen, Jens Kristian Munk and Kirsten Schroll Bjoernsbo

Nutrients 2020, 12(5), 1467; https://doi.org/10.3390/nu12051467 - 19 May 2020

Cited by 6 | Viewed by 3389

Abstract

The aim was to examine the effects of two different salt reduction strategies on selected cardiovascular risk factors. The study was a four-month cluster randomised controlled study. Eighty-nine healthy Danish families (309 individuals) were randomly assigned to either (A) gradually salt-reduced bread, (B) gradually salt-reduced bread and dietary counselling to further reduce salt intake and increase potassium intake or (C) standard bread (control). The effect was assessed using linear mixed models. Intention to treat analyses comparing changes in the three groups showed a significant reduction in body fat percent (−1.31% (−2.40; −0.23)) and a borderline significant reduction in total plasma cholesterol (−0.25 mmol/L (−0.51; 0.01) and plasma renin (−0.19 pmol/L (−0.39; 0.00) in group A compared to the control group. Adjusted complete case analyses showed a significant reduction in total plasma cholesterol (−0.29 mmol/L (−0.50; −0.08), plasma LDL cholesterol (−0.08 mmol/L (−0.15; −0.00)), plasma renin (−0.23 pmol/L (−0.41; −0.05)), plasma adrenaline (−0.03 nmol/L (−0.06; −0.01)) and body fat percent (−1.53% (−2.51; −0.54)) in group A compared to the control group. No significant changes were found in group B compared to the control group. In conclusion, receiving sodium reduce bread was associated with beneficial changes in cardiovascular risk factors. No adverse effects were observed. Full article

(This article belongs to the Special Issue Dietary Potassium and Human Health)

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12 pages, 1788 KiB

Open AccessArticle

Dietary Potassium Attenuates the Effects of Dietary Sodium on Vascular Function in Salt-Resistant Adults

by Katarina Smiljanec, Alexis Mbakwe, Macarena Ramos Gonzalez, William B. Farquhar and Shannon L. Lennon

Nutrients 2020, 12(5), 1206; https://doi.org/10.3390/nu12051206 - 25 Apr 2020

Cited by 16 | Viewed by 3854

Abstract

The influence of dietary sodium and potassium on blood pressure (BP) has been extensively studied, however their impact on endothelial function, particularly any interactive effects, has received less attention. The purpose of this study was to determine if dietary potassium can offset the deleterious effect of high dietary sodium on endothelial function independent of BP. Thirty-three adults with salt-resistant BP (16 M and 17 F; 27 ± 1 year) completed seven days each of the following diets in a random order: a moderate potassium/low sodium diet (65 mmol potassium/50 mmol sodium; MK/LS), a moderate potassium/high sodium diet (65mmol potassium/300 mmol sodium; MK/HS) and a high potassium/high sodium (120 mmol potassium/300 mmol sodium; HK/HS). On day seven of each diet, 24-h ambulatory BP and a urine collection were performed. Brachial artery flow-mediated dilation (FMD) was measured in response to reactive hyperemia. Between diets, 24-h BP was unchanged confirming salt resistance (p > 0.05). Sodium excretion increased on both HS diets compared to MK/LS (p < 0.05) and potassium excretion was increased on the HK diet compared to MK/LS and MK/HS (p < 0.05) confirming diet compliance. FMD was lower in MK/HS (5.4 ± 0.5%) compared to MK/LS (6.7 ± 0.5%; p < 0.05) and HK/HS (6.4 ± 0.5%), while there was no difference between the MK/LS and HK/HS diets (p > 0.05). These data suggest that dietary potassium provides vascular protection against the deleterious effects of high dietary sodium by restoring conduit artery function. Full article

(This article belongs to the Special Issue Dietary Potassium and Human Health)

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10 pages, 237 KiB

Open AccessArticle

Food Sources of Dietary Potassium in the Adult Japanese Population: The International Study of Macro-/Micronutrients and Blood Pressure (INTERMAP)

by Nagako Okuda, Akira Okayama, Katsuyuki Miura, Katsushi Yoshita, Naoko Miyagawa, Shigeyuki Saitoh, Hideaki Nakagawa, Kiyomi Sakata, Queenie Chan, Paul Elliott, Hirotsugu Ueshima and Jeremiah Stamler

Nutrients 2020, 12(3), 787; https://doi.org/10.3390/nu12030787 - 17 Mar 2020

Cited by 13 | Viewed by 4135

Abstract

A lower-than-recommended potassium intake is a well-established risk factor for increased blood pressure. Although the Japanese diet is associated with higher sodium intake and lower potassium intake, few studies have examined the source foods quantitatively. Studies on dietary patterns in association with potassium intake will be useful to provide dietary advice to increase potassium intake. Twenty-four-hour (hr) dietary recall data and 24-hr urinary potassium excretion data from Japanese participants (574 men and 571 women) in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP) were used to calculate food sources of potassium and compare food consumption patterns among quartiles of participants categorized according to 24-hr urinary potassium excretion per unit of body weight (UK/BW). The average potassium intake was 2791 mg/day per participant, and the major sources were vegetables and fruits (1262 mg/day), fish (333 mg/day), coffee and tea (206 mg/day), and milk and dairy products (200 mg/day). Participants in the higher UK/BW quartile consumed significantly more vegetables and fruits, fish, and milk and dairy products, and ate less rice and noodles. Conclusion: Advice to increase the intake of vegetables and fruits, fish, and milk may be useful to increase potassium intake in Japan. Full article

(This article belongs to the Special Issue Dietary Potassium and Human Health)

16 pages, 1391 KiB

Open AccessArticle

Dietary Intake and Sources of Potassium in a Cross-Sectional Study of Australian Adults

by Kristy A. Bolton, Kathy Trieu, Mark Woodward, Caryl Nowson, Jacqui Webster, Elizabeth K. Dunford, Bruce Bolam and Carley Grimes

Nutrients 2019, 11(12), 2996; https://doi.org/10.3390/nu11122996 - 6 Dec 2019

Cited by 11 | Viewed by 4970

Abstract

A diet rich in potassium is important to reduce the risk of cardiovascular disease. This study assessed potassium intake; food sources of potassium (including NOVA level of processing, purchase origin of these foods); and sodium-to-potassium ratio (Na:K) in a cross-section of Australian adults. Data collection included 24-h urines (n = 338) and a 24-h diet recall (subsample n = 142). The mean (SD) age of participants was 41.2 (13.9) years and 56% were females. Mean potassium (95%CI) 24-h urinary excretion was 76.8 (73.0–80.5) mmol/day compared to 92.9 (86.6–99.1) by 24-h diet recall. Na:K was 1.9 (1.8–2.0) from the urine excretion and 1.4 (1.2–1.7) from diet recall. Foods contributing most to potassium were potatoes (8%), dairy milk (6%), dishes where cereal is the main ingredient (6%) and coffee/coffee substitutes (5%). Over half of potassium (56%) came from minimally processed foods, with 22% from processed and 22% from ultraprocessed foods. Almost two-thirds of potassium consumed was from foods purchased from food stores (58%), then food service sector (15%), and fresh food markets (13%). Overall, potassium levels were lower than recommended to reduce chronic disease risk. Multifaceted efforts are required for population-wide intervention—aimed at increasing fruit, vegetable, and other key sources of potassium intake; reducing consumption of processed foods; and working in supermarket/food service sector settings to improve the healthiness of foods available. Full article

(This article belongs to the Special Issue Dietary Potassium and Human Health)

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12 pages, 957 KiB

Open AccessArticle

Comparison of 24-h Diet Records, 24-h Urine, and Duplicate Diets for Estimating Dietary Intakes of Potassium, Sodium, and Iodine in Children

by Rana Peniamina, Sheila Skeaff, Jillian J. Haszard and Rachael McLean

Nutrients 2019, 11(12), 2927; https://doi.org/10.3390/nu11122927 - 3 Dec 2019

Cited by 10 | Viewed by 3096

Abstract

Accurately estimating nutrient intake can be challenging, yet it is important for informing policy. This cross-sectional validation study compared the use of three methods for estimating the intake of sodium, potassium, and iodine in children aged 9–11 years in New Zealand. Over the same 24 hour period, participants collected duplicate diets (n = 37), weighed food records (n = 84), and 24 hour urine samples (n = 82). Important differences were found between dietary estimates of sodium, potassium, and iodine using the three methods of dietary assessment, suggesting that different methods of assessment have specific limitations for the measurement of these nutrients in children. Bland Altman plots show relatively wide limits of agreement for all measures and nutrients. These results support the World Health Organization’s (WHOs) recommendations to use urinary assessment to measure population sodium and iodine intake, while dietary assessment appears to be more accurate for estimating potassium intake. Compared to reference values, our results suggest that the children in this study consume inadequate iodine, inadequate potassium, and excess dietary sodium. Public health measures to reduce sodium intake, increase intake of fruit and vegetables, and iodine-rich foods are warranted in New Zealand. Full article

(This article belongs to the Special Issue Dietary Potassium and Human Health)

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18 pages, 319 KiB

Open AccessArticle

Food Sources of Potassium in the Average Polish Diet

by Hanna Górska-Warsewicz, Krystyna Rejman, Wacław Laskowski and Katarzyna Kowalcze

Nutrients 2019, 11(12), 2905; https://doi.org/10.3390/nu11122905 - 1 Dec 2019

Cited by 12 | Viewed by 4099

Abstract

The aim of this study was to identify the food sources of potassium in the average Polish diet based on the data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). This survey is organized by the Central Statistical Office and is related to the expenditures, quantitative consumption and revenues in households. We analyzed 91 sub-groups (i.e., milk, red meat) from 13 food categories (i.e., milk and dairy products, meat and products). Our findings indicated that the daily supply of potassium in the average Polish diet was 2617.9 mg, which meant covering the average allowance in 83%. Vegetables provided 32.5% of potassium, of which potatoes accounted for 16.2% of supply, and other vegetables for 16.2%. Tomatoes as well as other vegetables and mushrooms provided a total of 8.2% of potassium among vegetables. The next position was taken by the meat and meat products category (17.7%), with the largest share of meat products (6.7%) and red meat (5.2%). Cereal products supplied 16.64% of potassium, of which bread, rolls and bread products (12.2%) were of the greatest importance. Milk and dairy products turned out to be the fourth product category as a source of potassium (11.9%), with the highest share of milk (6.8%) and yoghurts and milk drinks (3.9%). Full article

(This article belongs to the Special Issue Dietary Potassium and Human Health)

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