Facts on Potassium and Salt

Many people in the United States consume too much sodium but too little potassium. Researchers at the Institute of Medicine of the National Academies (IOM) recommend reducing salt intake and increasing consumption of potassium-rich fruits and vegetables, according to News-Medical.net.

About

• According to Everydiet.org, sodium and potassium are electrolytes that work together in the body to regulate the amount of water allowed into cells. When one or the other is consumed too much or too little, the pressure in blood cells increases.

Significance

• Eating processed foods can lead to a potassium/salt imbalance.

  According to researchers at IOM, many Americans consume a ratio of salt to potassium that greatly favors salt. Everydiet.org indicates that one cause of this is high consumption of processed foods, which contain high amounts of sodium.

Risks

• Too much salt can lead to high blood pressure.

  Too much sodium intake combined with too little potassium intake can lead to increased blood pressure, according to IOM researchers.

Benefits

• Potassium increases bone health.

  Increasing potassium intake to compensate for salt intake can prevent high blood pressure, bone density loss and kidney problems. For those with high blood pressure, reducing salt intake can help solve the problem.

Prevention/Solution

• Brussels sprouts contain healthy levels of potassium.

  Prevent a salt-potassium imbalance by eating four to five servings of vegetables per day, instead of the recommended two to three. Potassium-rich foods include brussels sprouts, spinach, mushrooms and almonds.